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Always such a treat to have Middle Eastern dishes and falafel is no exception.
One twist here – these falafel balls are baked and not fried!
Serve it with cucumber and tomato salads, tahini sauce, hummus and don’t forget the pita!
Why not make your own hummus and tahini sauce? So easy and so delicious!
Serves 4-6 people (great for leftovers!)
Makes about 15 falafel balls
Preheat oven to 375°F
Line a baking sheet with parchment paper and then brush with a thin layer of olive oil.
Put the chickpeas, red onion, garlic, olive oil, lemon juice, cumin, fresh herbs and salt in a food processor and pulse until all the ingredients are chopped and mixed well. Scrape the bowl as needed. Taste to adjust the seasoning – you may have to add a bit more salt depending on your taste.
Sprinkle the baking powder and 2 tablespoons of flour into the mixture and pulse until the mixture forms a ball, scraping down the sides of bowl as needed. If thick, add some of the reserved water (or from the tap!) so that the mixture holds together – if too loose, add a bit more flour.
Roll the falafel into large balls, place on the prepared baking sheet and press to flatten the ball into patties roughly ½ inch thick.
Brush the tops with a little more olive oil
Bake for 25 – 30 minutes flipping the falafel halfway through.
Mixture can be stored in an airtight container for up to 5 days.
Put all the ingredients in a bowl and mix together with a whisk until smooth and creamy.
Place all the ingredients in a food processor and pulse until blended. If too thick add some liquid from the chickpeas and adjust the seasonings.