Crispy Baked Falafel (Print Version)

# Ingredients:

→ For the Falafel

01 - 2 cups dried chickpeas, uncooked
02 - 1/2 teaspoon baking soda
03 - 1 teaspoon chickpea flour
04 - 1 teaspoon baking powder
05 - 1 cup fresh parsley leaves
06 - 3/4 cup fresh cilantro leaves
07 - 1/2 cup fresh dill
08 - 1 small yellow onion, cut into quarters
09 - 7 to 8 garlic cloves, peeled
10 - 1 tablespoon black pepper
11 - 1 tablespoon ground cumin
12 - 1 tablespoon ground coriander
13 - 1 teaspoon cayenne pepper (leave out if you prefer mild)
14 - Kosher salt, to taste
15 - 2 tablespoons sesame seeds
16 - Extra virgin olive oil, for brushing

→ Optional Toppings and Sides

17 - Tahini sauce
18 - Hummus
19 - Pita bread pockets
20 - Fresh cucumber and tomato salad or sliced cucumbers and tomatoes
21 - Baby arugula
22 - Pickled turnips or other pickles

# Instructions:

01 - The night before you plan to make these, put your dried chickpeas in a big bowl with the baking soda. Pour in enough water to cover them by at least 2 inches. Let them sit on the counter for a full 18 hours or longer until they're nice and soft. You'll know they're ready when you can easily squish one between your fingers.
02 - Once your chickpeas are properly soaked, drain them well and give them a good pat with a towel to dry them off. Toss them into your food processor along with the chickpea flour, baking powder, all your fresh herbs, the onion pieces, and garlic. Add your black pepper, cumin, coriander, cayenne if you're using it, and a good pinch of salt. Pulse everything in 40-second bursts until it all comes together into a cohesive mixture.
03 - Scoop your falafel mixture into a container, seal it up tight, and pop it in the fridge for at least an hour. You can actually leave it there for up to a full day if that works better for your schedule.
04 - Heat your oven to 350°F and lightly grease a baking sheet with oil. Right before you're ready to shape your falafel, stir those sesame seeds into the chilled mixture so they're evenly distributed throughout.
05 - Using about a tablespoon of mixture for each one, form small patties roughly half an inch thick. Keep your hands slightly wet while you work—this trick prevents the mixture from sticking to your fingers. Place each finished patty on your prepared baking sheet and lightly brush the tops with olive oil.
06 - Slide the pan into your preheated oven and bake for 8 minutes. Carefully flip each falafel over and continue baking for another 7 to 12 minutes until they're beautifully golden brown and cooked all the way through.
07 - Let your falafel cool down for just a couple minutes before serving. You can enjoy them as part of a mezze spread with other small dishes, or stuff them into warm pita pockets with tahini sauce or hummus, fresh arugula, and that cucumber tomato salad. Either way, they're best enjoyed while still warm.

# Notes:

01 - This recipe absolutely requires dried chickpeas—canned ones just won't work here. The overnight soak is essential for getting that perfect crispy exterior and fluffy interior. Canned chickpeas have too much moisture and will cause your falafel to fall apart.
02 - You can use pre-toasted sesame seeds to save time, or toast your own by swirling them in a dry pan over low heat for about 3 minutes until they turn golden.
03 - Look for chickpea flour in the baking aisle of most grocery stores, or order it online. Any extra can be used to make farinata, a delicious Italian chickpea flatbread.
04 - To freeze for later: arrange the uncooked patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and keep frozen for up to a month. When ready to eat, bake them straight from the freezer, just add about 5 extra minutes to the cooking time.

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