This recipe of homemade falafel is super delicious! Make sure to allow 4-5 hours soaking time for the chickpeas, preferably overnight. The falafel mixture is super easy to make in a food processor. Recipe serves 12 to 13 falafels.
¼ cup + 1 tablespoon extra-virgin olive oil
1 cup dried (uncooked) chickpeas, rinsed and soaked for at least 4-5 hours and up to 24 hours in the refrigerator
½ cup chopped red onion
½ cup packed fresh parsley
½ cup packed fresh coriander
4 cloves garlic, quartered
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place falafel on the oiled pan.
Bake for 20 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.