Baked Chickpea Falafel with Herbs and Tahini

Crisp-edged baked falafel made with soaked chickpeas, fresh herbs, garlic, and warm spices delivers classic middle eastern flavor with less oil than frying. Serve the patties in warm pita, over salad, or with a drizzle of lemony tahini sauce.

Ingredients

• Ingredients will be available in the app.

Instructions

1. Place 1.5 cups dried chickpeas in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 12 to 18 hours until the chickpeas are plump and can be split with your fingernail; drain well before starting the recipe.
2. Position a rack in the center of the oven, place a rimmed half-sheet pan inside, and preheat the oven to 425°F (220°C) for at least 15 minutes so the pan is hot enough to brown the falafel.
3. Spread the soaked and drained chickpeas on a clean kitchen towel and pat them dry for 2 minutes; the surface should look matte rather than wet so the mixture binds properly.
4. Add the chickpeas, 0.5 cup chopped yellow onion, 1 cup chopped fresh parsley, 0.5 cup chopped fresh cilantro, and 4 chopped garlic cloves to a food processor fitted with the metal blade.
5. Pulse the food processor in 1-second bursts for 45 to 60 seconds, scraping the bowl once with a rubber spatula, until the mixture is finely minced and holds together when squeezed but is not a smooth paste.

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