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To make crispy baked falafel, you need a few key items: - 1 cup dried chickpeas, soaked overnight - 1 small onion, roughly chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 1/4 teaspoon cayenne pepper (optional, for heat) - Salt and pepper to taste - 3 tablespoons olive oil, plus extra for greasing - 1/2 cup whole wheat breadcrumbs These ingredients create a rich flavor that makes falafel a tasty treat! You can add more flavors or garnishes to your falafel: - Cayenne pepper for extra heat - Tahini sauce for a creamy touch - Lemon juice for brightness - Fresh vegetables like tomatoes and cucumbers for crunch These options let you customize your falafel and make it even more delicious. To whip up this tasty dish, gather these kitchen tools: - Food processor for mixing ingredients - Baking sheet to hold the falafel - Parchment paper to prevent sticking - Measuring cups for accurate portions Having the right tools helps ensure your falafel comes out perfect every time! For the full recipe, check the section above. Start with dried chickpeas. Soak them overnight in water. This helps them soften. Drain and rinse the chickpeas well. Place them in a food processor. Add in a small chopped onion, minced garlic, parsley, and cilantro. Include ground cumin, ground coriander, and baking powder. If you like heat, add cayenne pepper. Season with salt and pepper to taste. Pulse the mixture until it is finely ground but still textured. It should not turn into a smooth paste. Transfer this mix to a bowl. Stir in olive oil and whole wheat breadcrumbs. This helps bind the mixture together. Now it's time to shape the falafel. Use slightly damp hands for this step. Scoop out portions of the mixture. Form them into small balls or patties, about 1.5 inches wide. Place them on a baking sheet lined with parchment paper. This prevents sticking. Drizzle or brush a bit of olive oil on top. This will help them crisp up while baking. Preheat your oven to 400°F (200°C). Once it’s hot, place the baking sheet inside. Bake the falafel for about 20-25 minutes. Halfway through, flip each piece. This ensures they brown evenly. When done, take them out and let them cool for a few minutes. You can find the complete recipe in the Full Recipe section. Enjoy these crispy bites! To make crispy baked falafel, oil is key. Use just enough to coat the falafel. This helps them brown nicely. I recommend using three tablespoons of olive oil in the mix. For better results, drizzle a little more on top before baking. Preheat your oven to 400°F (200°C). This high heat helps create that crunch. Bake for 20 to 25 minutes. Flip them halfway through for even crispiness. Serving falafel can be fun and creative. I love to place them in warm pita pockets. Add sliced cucumbers, tomatoes, and lettuce for freshness. Drizzle tahini sauce over the top for extra flavor. You can also serve the falafel with a side of hummus. A crisp salad pairs well, too. Feel free to use fresh herbs to brighten the dish. Avoid common pitfalls for perfect falafel. If they fall apart, it may be too wet. Ensure your mixture is not too smooth. You want some texture for holding shape. If they turn out soggy, check your oil amount. Too much moisture can lead to sogginess. Lastly, don’t skip the baking time. Give them time to crisp up. For a detailed guide, refer to the Full Recipe. {{image_4}} You can spice up your falafel easily. Add cayenne pepper for heat. You might also try paprika or chili powder. Adjust the amount based on your taste. If you like it hot, add more spice. If you prefer mild, use less. This makes the falafel unique to you. Making a gluten-free falafel is simple. Just swap whole wheat breadcrumbs for gluten-free ones. You can use almond flour or gluten-free oats. These keep the falafel crispy and tasty. Check labels to ensure they are gluten-free. This way, everyone can enjoy the snack. If you want to boost flavor while staying vegan, try adding more herbs. Fresh mint or dill works well. You can also use lemon zest for brightness. If you want creaminess, try tahini in the mix. This keeps it vegan while enhancing the taste. You can find the Full Recipe for more tips. I love to keep my leftover falafel fresh. To store it, place it in an airtight container. You can keep it in the fridge for up to four days. If you want to keep it longer, freeze it. Wrap each falafel in plastic wrap and place them in a freezer bag. This method helps avoid freezer burn. Reheating falafel can be tricky. I recommend using the oven for the best results. Preheat your oven to 375°F (190°C). Place the falafel on a baking sheet lined with parchment paper. Bake for about 10 to 15 minutes. This keeps them crispy and delicious. You can also use an air fryer if you have one. Just heat them at 350°F (175°C) for about 5 to 7 minutes. Homemade falafel can last in the fridge for about four days. If you freeze it, it can stay good for up to three months. Just remember to label your containers. This way, you know when to use them. Enjoy your crispy baked falafel later with ease! To achieve extra crispiness, you can follow a few key tips. First, soak the dried chickpeas overnight. This helps them hold their shape. When you blend the mixture, don’t puree it too much. You want some texture. Add breadcrumbs to the mix to absorb moisture. A drizzle of olive oil on top before baking also aids crispiness. Lastly, flipping the falafel halfway through baking ensures even browning. Falafel can fall apart for a few reasons. One common issue is using canned chickpeas instead of dried ones. Canned beans have more moisture, which leads to a mushy mix. Another reason is over-processing the mixture. If it turns into a paste, it won’t hold its shape. Make sure to use enough breadcrumbs and oil as well. Lastly, if the falafel is too wet, add more breadcrumbs to help bind it. Yes, you can bake falafel in advance. Once baked, let them cool completely. Store them in an airtight container in the fridge for up to three days. You can also freeze them for longer storage. To reheat, place them in a hot oven for about ten minutes. This helps restore some crispiness. Enjoy your crispy baked falafel later without losing flavor! For the full recipe, check out the Crispy Baked Falafel section. You now know how to make crispy baked falafel. We covered the main and optional ingredients. You learned the kitchen tools needed and followed step-by-step instructions. Tips and tricks helped you achieve the perfect texture and avoid common mistakes. Variations let you customize your falafel to your taste. Finally, storage and reheating advice offers ways to keep leftovers fresh. Enjoy making delicious falafel that suits your style!

Crispy Baked Falafel

Looking for a delicious and healthy snack? Try these crispy baked falafel! Made with simple ingredients like chickpeas, fresh herbs, and spices, this recipe is easy to follow and perfect for any meal. Discover how to create the perfect balance of flavor and texture for a satisfying treat. Don’t miss out on serving them in warm pita with fresh veggies and tahini! Click through to explore the full recipe and make your kitchen come alive!
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Ingredients
  

1 cup dried chickpeas, soaked overnight

1 small onion, roughly chopped

2 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

3 tablespoons olive oil, plus extra for greasing

1/2 cup whole wheat breadcrumbs

Instructions
 

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

    Drain the soaked chickpeas and rinse them thoroughly under cold water. Place them into a food processor.

      Add the chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, baking powder, optional cayenne pepper, and a generous pinch of salt and pepper to the processor.

        Pulse the ingredients together until they are finely ground, but ensure that the mixture retains some texture—avoid turning it into a smooth paste.

          Transfer the falafel mixture to a mixing bowl. Stir in the olive oil and whole wheat breadcrumbs until the ingredients are evenly incorporated.

            With slightly damp hands, scoop out portions of the mixture and shape them into small balls or patties, about 1.5 inches in diameter. Arrange them on the prepared baking sheet.

              Lightly drizzle or brush the tops of the shaped falafel with a little olive oil to enhance crispiness during baking.

                Place the baking sheet in the preheated oven and bake the falafel for approximately 20-25 minutes. Be sure to flip them halfway through the baking time to achieve an even golden brown and crispy exterior.

                  Once baked, remove the falafel from the oven and allow them to cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the crispy falafel in warm pita pockets filled with sliced cucumbers, tomatoes, and shredded lettuce. Drizzle with tahini sauce and sprinkle with additional fresh herbs for a vibrant presentation. Accompany with a refreshing chopped salad or a side of creamy hummus for added flavor! Enjoy!