Raise your hand if you love falafel! I’ve gone back into the archives to highlight my all-time favorite homemade falafel recipe. Making falafel at home can be tricky, but this recipe is easy.
Six reasons to love this healthy falafel recipe:
- These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs.
- They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days. Winning!
- Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time. If you have someone to help shape the patties, they’ll come together even faster.
- These falafels are gluten free and vegan, so they’re a great party appetizer.
- These falafels freeze well, so they’re a fantastic protein-rich option to keep on hand for future salads and pita sandwiches.
- On that note, this recipe is easily doubled! See recipe notes.
Are you convinced yet? Let’s make some falafel!
How to Make the Best Homemade Falafel
Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonably amount of heart-healthy olive oil in the baked version.
Coat your rimmed baking sheet with olive oil. That way, you get a fried effect in the oven, and you don’t have to brush the little falafels individually with olive oil. Winning!
Use dried chickpeas, not canned. Canned chickpeas do not work for falafel. They’re far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you’ll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.
Soak the dried chickpeas for at least four hours. If your chickpeas aren’t sufficiently softened, you’ll have unpalatably tough pieces of chickpea in your falafel. There’s just no workaround here.
Choose your dried chickpeas wisely. Try to buy your dried chickpeas from a store with high turnover, because old chickpeas need longer to soften. If you have options, pick the chickpeas that are the smallest, since they’ll soften faster.
Watch How to Make Crispy Falafel
Falafel Serving Suggestions
Serve falafel as an appetizer, wrap it into a pita sandwich, or add it to salad for a protein-rich topping. Falafel goes great with any of the following ingredients:
- Pita bread, warmed or toasted (tear it up for pita “croutons”)
- Fresh greens (such as spring greens or chopped romaine)
- Tomatoes, sliced
- Bell peppers, cut into strips
- Cucumber, thinly sliced
- Kalamata olives, pitted and sliced
- Raw red onion, thinly sliced, or quick-pickled onions
- Feta cheese, crumbled
- Sauce: Something creamy like tzatziki, hummus, or tahini sauce, and maybe a spicy sauce like zhoug or shatta, too
Here’s a tahini dressing recipe that goes great with this falafel, too:
- 1/4 cup tahini
- Zest and juice of 1 small lemon
- 1 tablespoon white miso
- 2 garlic cloves, pressed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch of cayenne
- 1/3 cup water
In a small food processor, combine all of the ingredients and blend well. You can also whisk the ingredients together by hand in a small bowl, just note that you’ll need to chop the fresh herbs and zest more finely than you would if you were using a food processor.
Please let me know how you like these falafel in the comments! I hope you love them as much as I do. ♥
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus 4-hour soaking time)
- Yield: 12 falafels 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Middle Eastern
This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).
- ¼ cup + 1 tablespoon extra-virgin olive oil
- 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup roughly chopped red onion (about ½ small red onion)
- ½ cup packed fresh parsley (mostly leaves but small stems are ok)
- ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic, quartered
- 1 teaspoon fine sea salt
- ½ teaspoon (about 25 twists) freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- With an oven rack in the middle position, 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 the soaked and drained 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 each falafel on your oiled pan.
- Bake for 25 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.
Adapted from The America’s Test Kitchen Healthy Family Cookbook.
Make-ahead option: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking.
How to double this recipe: Preheat the oven with two oven racks near the center of the oven. Double all of the ingredients. If you have a large food processor (guessing 11+ cup capacity), you can mix all of the ingredients at once. Use two baking sheets, and swap their positions (top to bottom, bottom to top) when you flip the falafel halfway through baking.
Recommended equipment: I love my 11-cup food processor (affiliate link).
Wow, these are awesome! One recipe made 30 for me and only one broke when I flipped them. I didn’t have green onion, so used sweet onion and smoked the beans overnight. Huge hit with the family. Thank you!!
I’m glad you were able to enjoy them! I’m sorry one broke. I appreciate your feedback!
I think she meant soaked, not smoked the beans, lol
My batter did not hold together I could not form the patties. I used the spoon to drop it on the baking sheet. But it baked fine and stuck together. Taste was great!
Hi Mona, I’m sorry you had issues forming the patties. Did you process until smooth?
I have made these for several years now and they never disappoint! I got an air fryer for Christmas. Has anyone tried to bake these in an air fryer? Oven frying is excellent for this recipe but curious.
I haven’t tried it, sorry!
Have made them in the oven and in the air fryer. Can say without a doubt that the air fryer did a far better job with a fraction of the oil! Cooked at 340 F for 20 minutes, came out a bit overdone but was impressed by how close they resembled a…not as healthy method.
They’re delicious in the air fryer!!
I didn’t use this particular recipe. However, I have made falafels using the actifry. I absolutely loved it, it grew in size and they were crispy on the outside and soft inside.
My first attempt at making falafel failed. But since finding this recipe, I’ve made these at least a dozen times. They always turnout great and my family really enjoys them.
We have also had good luck freezing the uncooked falafel and later partially defrosting then cooking per the C&K recipe directions.
Also, consider using cast iron skillet vice a cooking sheet, it’s easier to clean up, uses less oil and you can cook them a little faster by starting them on the stove top then moving to the oven for a few minutes to warm them through if you are in a hurry.
Over all great recipe. Thanks!
hi–wondering if the premade, uncooked falafels can be frozen with success?
Hi, I haven’t tried it. Sorry! I find they work best frozen once cooked and cooled.
We love your recipes! This falafel is delicious! I made the tahini dip today and that even raises them to the next level of yumminess! I doubled the falafel recipe and will be freezing some to look forward to. Thank you, Kate!
Soaked for 8 hours in water with half a teaspoon of baking soda (apparently it helps). They did swell (to double their size) but I might soak for longer next time. Mine were very difficult to put together- too wet, so I added almond flour and processed again until I could just form these into balls (I didn’t want to add too much of the flour because I was scared I might ruin them). By the end they were crisp around the edges and the inside moist, BUT very crumbly and broke up a bit – heaps of crumbs, a lot less falafel balls.
Flavour was good, I added less salt though. They were alright, but I’m going to have to try again and experiment. Thank you !
Hi Fran, thank you for sharing. I use baking soda in my hummus, but I didn’t try that here so that could be an issue?
This is an excellent falafel recipe. I used only 1 tsp of olive oil and baked on a silicone bake sheet. And I added a wee bit of lemon juice for personal preference. Thanks for the recipe.
You’re welcome, Colette! Thank you for your review.
I love all the recipes I have tried from your site! Would it be possible to make these in an air fryer? If so, do you have any suggestions for temperature and bake time? Thanks!
Hi Maria, I haven’t tried it in an air fyer. Sorry!
Really liked the flavor, but they were crumbly and fell apart. BUT, after soaking for 4 hours they still seemed hard, so I tried boiling them for a bit. Could that mess up the consistency?
Hi, boiling likely impacted it as this was designed for the cooking to take place during the baking of the patties. Chickpeas can vary so sometimes they need longer soaking times. I hope you try it again and maybe soak for a little longer (see notes)!
These are delicious. Mine look NOTHING like you pictures, though. Any tips on how I can get them to hold together better. they break into crumbles when I flip them.
I made these tonight for the first time and they were delicious! My husband couldn’t stop eating them and said they were better than eating out at a restaurant! Thank you so much for another great recipe. I made your tzatziki and zhoug sauce as well to eat with the falafels and it was amazing. I’m going to double the batch next time! Thank you.
Hooray! I’m glad he loved it, Deanna. I appreciate your review.
Thanks so much for this recipe! I made these last night and the whole family loved them! I did make them a couple of hours before dinner and stored them in the fridge until baking. It worked out great!
These turned out great and really flavourful, however I tripled the recipe and they came out quite salty. 3 tsp was just way too much salt. I have a lot of leftover chickpeas so making a second batch tomorrow and will half the amount of salt. I was worried they would be too wet when i was forming the patties but they cooked up wonderfully.
Hi Amber, I’m sorry to hear they came out salty. It should have been the same flavor even increasing recipe size. Thank you for your feedback.
I did not like the flavour. Way too much salt and garlic
I’m sorry you didn’t love this recipe, Kate.
Tastes ok. I followed the instructions…patties don’t keep their shape. Had to bake it longer at higher heat too to get it cooked through. My family prefers a recipe where they are less dense, and fluffier too.
Hi Michael, I’m sorry you didn’t love it.
Tried this falafel recipe today and it’s the best! Tasty and fluffy falafels and it’s so easy to make.
Love this recipe. Easy, tasty and healthy. I keep them in my freezer for last minute bowls and picnics. Thank you.
I’m excited you love it, Claudette! Thank you for your review.
This was very good. I just have a mini food processor so I had to do a few batches and then completed with my stick blender. I also added a tsp of dried mint. Very good and will definitely make again. Thank you.
You’re welcome, Gramma Di! I appreciate your review.
Love these! What’s the best way to reheat them?
You can gently reheat in the microwave. Thanks for your review, Jennifer!
Can you use canned chick peas?
This recipe is meant for dried. I hope you try it as written!
I usually either get ready-made Falafel from Whole Foods or make it from a mix, which is a huge mess. This recipe is perfect! I soaked the chickpeas for almost 24 hours. We are at 10,l52′ here and everything takes a little longer. ;-) I usually follow recipes exactly, at least the first time, and I did this one as well except that I realized that my husband used up the last of our fresh parsley when he made dinner last night. So I used 1/2 cup freesh Cilantro and a few tablespoons of Penzey’s dried parsley. It turnout fine. I had no trouble forming the mixture into balls or flipping them half way through baking. They were beautiful. We ate them with warm pita, yogurt, diced tomatoes, tahini, kalamata olives and baby greens. We also had crisp frites, which is how one usually gets falafel in Israel! Excellent recipe and our new method of making falafel.
Made this for the first time. Much easier than I thought it was going to be! Picking the leaves off the herbs is the hardest part. No issues with my mix sticking together. My falafel were a bit dry; I soaked for 8 hrs and cooked for 30 min. Will try again with an overnight soak and cooking only 25 min. (Also, my chickpeas have been around a while, which probably didn’t help.) Served with the tabbouleh and pickled red onions from this site and the flavours where amazing together.
I have not made this recipe, as a Palestinian I am sceptical of baked falafel BUT the ingredients for the mix are spot on. I keep looking at this recipe though because I do not deep fry, but miss falafel.
Anyways, to make patties, of anything, use a 1/4 cup measuring cup, “line” it with syran wrap, then spoon in the mix, pat down and then pull out and slowly allow the patty to release onto the tray. If you use a 1/4 measring cup do not fill it the whole way, it may be too thick. I think if you had some sort of mini burger shaper that would be an ideal mold. Sahtain, maybe one day I will try it.
Every time I make this recipe I’m reminded of how good it is! I use a high-powered blender and pulse in batches, using a little extra olive oil if needed. Anyone struggling to form the falafel likely needs to process the mixture smoother (if you want texture though, I’ve mixed half of a batch smooth and half chunky to great success). Also great with some dill or mint thrown into the mix.
I love to hear that! Thank you for your review, Alice.
Delicious! I’ve gotten a better result soaking the chickpeas for 24 hours than 4. I also use a cast iron skillet instead of the baking sheet, as suggested by a previous commenter.
I’ve been making similar for a while and have gradually perfected it, but they just aren’t the same as a good middle eastern restaurant.
I’m fine with that – eating out is an occasional treat.
I’ve found a teaspoon of baking powder helps to keep the mixture together, as it can be tricky to get the right consistency – different dried chickpeas, different effects when soaking – there’s so many variables.
Getting the amount of water added to the mix is important, but a bit of baking powder helps with binding – although you have to be careful it doesn’t end up too dry.
If it does, you get a crispy outside – nice – but a dry inside – not so nice.
This came out perfectly — very tasty, moist, and not hard to make at all in the food processor. Thank you!
Beat falafel I’ve ever had! I used store brand chickpeas that were probably very old, so I soaked them in hot water, draining and refreshing the hot water every hour or so for four hours. I cooked them in cast iron skillets. They came out great! I wish I’d made a double batch.
Wonderful to hear, Mary! I appreciate your review.
Does anyone know if you can freeze any extras? Thanks in advance!
I’m just one person and can’t finish them all in one go. I would love the option to have them for a quick addition to a meal by being able to freeze some.
Hi Anna! These freeze well once baked. Thanks for sharing!
This recipe is incredibly delicious!! Easy and scrumptious and healthy. Perfect. Thank you so much!!!
You’re welcome, Patty! Thank you for your review.
Hana the writer
Hey guys.. try crushed lightly roasted coriander seeds instead of cinnamon and.. place your falafel patties over oiled parchment paper then oil them using a brush dipped in olive oil and pat each with the oily bristles to cover. That is how I made the Indian pakoras in the the oven. Don’t make fat falafels. Stick to the recommendation indicated in this recipe. 1/2 inch is great. Bon appetit
These falafel are so good. They taste so fresh and are just like fried.
I added sesame seeds.
They were so delicious! I will make them again!
I’m glad you loved them, Maggie!
Excellent falafels! So easy to make. I didn’t have any tahini on hand so did a very simple dill sauce. My next batch will be a double so I have on hand in the freezer. Your recipes are amazing Kate.
Thank you so much.
Thank you, Gail! I’m happy you enjoyed them.
This was absolutely the best Falafel! I made it, ate it, loved it and now I want to make more. It is perfection!
I’m happy to hear you loved it, Stacy! Thank you for your review.
Holy smokes – YUM! I omitted the salt except for a pinch and omitted the cilantro (can’t stand the stuff), but this is an AMAZING recipe that I will gladly make again and again. :-) Thank you for sharing it with us!
I’m glad you loved it! Thank you for your review.
Can you used canned chickpeas? Thanks!
I am wondering the same thing! Shockingly I went to two grocery stores that only carried canned…
Best new recipe! Wow. Delicious and easy. Mine held together perfectly. True confession – I did sub coriander for cinnamon. My only question is why did it take me so long to find this. Love, love, love it. Thanks
I’m glad you love these falafels!
Good morning! Very excited to try these out:) I might be overthinking this, but is the 1 cup of chickpeas measured before or after soaking? Thanks!
Hi! Measure before. I hope you love it!
I only just found this blog but I’m using it every day. Loved these with the tahini sauce, and so easy to make! I have always wanted to make falafels but the whole frying thing was a big disincentive. These are wonderful. Just got your book too, it’s gorgeous!
I’m glad you came across it, Cynthia! I appreciate your review. I hope you love my cookbook!
This is a great recipe and works well for me. I am torn, however. As much as I love cilantro I make these without it (I do use freshly ground coriander and cumin) and add lots of garlic powder and toasted minced garlic. I did not add onion or scallion and so mine are not green but light brownish. I do use a lot more oil in the mix because with the fresh onion or garlic, a tablespoon of olive oil won’t cut it. But the most important thing is to soak those glorious little chickpeas at least for twenty-four hours. That is a must. Baked falafel is the way to go but be sure to use enough oil. Peace!
This is a great recipe. Made for the first time tonight and these are delicious! My kids loved them too.
Great to hear, Janice! Thank you for your review.
I really liked these. I added lemon juice because my blender didn’t seem to be mixing with less liquid so mine were more like pancakes but they baked nicely and were moist and fluffy. I also added some jalapeno for some kick. I’ll be making these again.
Why won’t be falafel mix stay together? Btw, it tastes good reason.
Hi! How long did you soak the chickpeas? As noted, chickpeas can vary.
I’ve just made these and they were good. Another recipe i read used coriander seed as well and I forgot to add but I think it would give them the little something they were missing. The only changes I made to this recipe was I heated up the oil and pan in the hot oven before adding the falafel because I was worried that it would absorb too much oil and become soggy. I have to say, I had too many falafel for my baking pan and so I did the extras on the stove top and shallow fried them. Honestly this method used less oil and took half the time.
I love the oven-baked falafels! It’s so easy to make and makes me feel so health eating something so wholesome. Thank you for this really easy and healthy recipe!
Great to hear, Nancy! I appreciate your review.
I made this for my family and our guests today and everyone loved them! Just the right amount of crispy on the outside and soft enough on the inside. They were a tiny bit dry though, so I don’t know if soaking the chickpeas a little while longer next time will help with that (left them in overnight). They were great in a pita and with a salad. It’s always tough finding a good falafel recipe that works, but this one certainly did and I’ll definitely make them again! :)
Any tips for making these without a food processor/blender? Thanks
Hi CC, I don’t know if you will get the best results without it as you need it fine enough to hold together. Let me know if you try it.
These are delicious. I made a dill, yogurt, mayo sauce to put on it. It’s very delicious. Thank you for this recipe. I’ll be making these again. My husband gave a lot of rave about them.
way undercooked if you follow recipe. To cook all the way through at 375 takes 50 minutes.
Hi Mo, I’m sorry to hear that. Did you blend everything fine and not make your patties too large?
The falafel is wonderful, but mine came out a little dry. Any suggestions? Thanks
Hi Kathy! How long did you soak the chickpeas for? How long did you bake it for?
This were so delicious and loved the garlic and salt measurements! I soaked them for 24 hours and cooked them in a little avocado oil on top of the stove. Doubled the recipe and made falafel bowls with fresh spinach, quinoa, roasted veggies, taziki sauce and Naan. Thanks so much!
You’re welcome, Debi!
These were very crumbly for me! They improved with a bit of flour. Flavor overall was less impressive compared to the chef John recipe I usually use. Would add more cumin, cinnamon (liked the addition of this for warmth), perhaps some lemon zest.
I’m sorry to hear that, Becca. How long did you soak your chickpeas?
Hi Kate! Love your recipes. If I don’t have a food processor, do you think I could use my vitamix or will it be too thick?
Sure, you can try it! Let me know what you think.
I imagine I am not the only tired mama to add the oil to the food processor along with the other ingredients and find myself with liquidy batter! I noticed my mistake after it was done and added 2 eggs to see if the falafel will bind OK while baking. Ugh! And I doubled the recipe too!
Otherwise, I frequently find your recipes come up with my searches and have been very pleased with them!
These were awesome!! Thank you for the recipe – we love your blog and books!
I followed your recipe but after I made the “patties”, I chilled them for 30 minutes or so. Then I used our air fryer function on the oven at 340F for 18-19 min and brushed each falafel with a bit of olive oil on both sides so they would brown.
Delicious! Not as brown as yours but the flavor and texture were awesome – thank you so much
The falafel came out great. I froze a bunch and heated them up from the freezer as needed with the air fryer. So crispy and yum.
I have tried *several* baked falafel recipes but kept going back to deep frying them because no recipe was close enough. This one was the closest I’ve found! I doubled it just for my husband and I and still would have liked more so I may triple or quadruple it next time :)
Hooray! I’m glad you tried this one and loved it.
I love every recipe of yours I have tried! I’ve been looking at this recipe for awhile now & finally trying it. Quick question- I never use dried beans… do I soak the chickpeas in hot or cold water? Thank you!
Hi! You can just soak them at room temp for 4 hours or put them in the refrigerator to soak up to 24 hours. Room temp water to start is fine.
I have a hard time getting these to hold together. I soak the chickpeas for 24 hours and follow the recipe. I’m not sure what I’m doing wrong. This time I baked them in a pan. I love the flavor but they are crumbly.
Hi Carol, Do you know how fresh your chickpeas are? Are you processing them fine?
My local organic market has been out of chickpeas for ages. I bought these at a NC chain grocery but they sell good quality things. Maybe I didn’t process them enough. I have recently moved back to the US from overseas. I don’t have a food processor yet and used a nutribullet. When I made them in Germany they were fine. I’ll have to try again and process them more smoothly. On a good note, I made a great yogurt, cucumber, dill sauce for them.
Though they might not work in this recipe, you can absolutely use canned chickpeas for falafel with successful results! In fact, every Greek, Egyptian and other Middle Eastern restaurant owner I’ve asked (and I’ve asked a lot of them) about whether I need to use dry beans has laughed. They all use canned, for their hummus, too. I’m not picking on you; I post this comment on other recipe sites that say this, because I think it’s important to know that traditional falafel does not lose its flavor, texture or authenticity if it’s made with canned chickpeas.
I love this recipe so much. They cook perfectly in the airfryer! I’ve tried other recipes in the past but this one is the best.
That’s great, Greta!
This is my new go-to falafel recipe. Perfect as is. For those having trouble with the mixture, you can try putting in the fridge for 20 mins before forming. Use a mini spatula to flip them. And as Kate as said, ensure you process until smooth. This might take more than a minute. Can’t wait to make them again.
First time making falafels , a wonderful recipe. Will be making again . S
Great to hear, Maggie! I appreciate your review.
My partner has made this recipe a number of times and the flavor is AMAZING but they always turned out a little crumbly. I’m not trying to place blame here or anything, but, I made them last night and followed the recipe – they turned out perfectly. We love this recipe and how easy it is! Things we did differently, I followed the directions & he cooked the chickpeas rather than soak and made them ~1tbsp in size. We always put them in a whole wheat pita w tomato, red onion, olives, cucumber, feta, and any tzatziki like sauce we may have on hand (we’ve used cashew cream a few times too) and it is restaurant quality.
I’m glad you enjoyed them! Thank you for sharing how you made it.
We had routinely been buying pre-made falafels to have on hand for easy/ quick lunches. We’ve loved every recipe we’ve made from your blog, so we decided to give this a spin and see if we could stop buying pre-made… the verdict is: yes! These falafels are SO delicious. They were relatively easy to make, have a more pleasant texture (we did soak the beans for the full 24h) and even better flavor than what we were buying. I love the addition of cinnamon to the mix as well.
We made as part of a bowl with quinoa, tomatoes, cucumber, hummus, feta and greens. Sooooo good!
I make a double batch of these about every three weeks. Changes I made are I include one Jalapeno and leave out the cinnamon. Instead of cooking them in olive oil I put parchment paper on the cookie sheet. They don’t get as crispy but are still delicious and have fewer calories.
Thank you for sharing how you made this, Deborah!
Hi Kate hope this finds you well. I am going to make a batch and a half tomorrrow for guests but as I am making a full dinner I want to prepare and bake them in the morning. As they will be cool by the evening please tell me how and what length of time I should reheat them so as to not spoil them or dry them out thank you so much x ps I am from the UK so please be kind enough to revert back soonest. All the very best and thanks for all your very delicious recipes xx
Hi! Sorry for the delay. How did they turn out?
Love this and many of your other recipes. Thanks so much. What I would really appreciate would be the possibility to make notes as I often make minor changes over time :) Keep up the good work and have a great year!
Can I use chickpeas from a can for this?
Hi Sarah, these are best made as written. Sorry!
I couldn’t find dried garbanzo (chic peas). I used canned ones but I put them on a cookie sheet (lined with parchment paper) and baked them at 325F for 15 minutes. This removed some of the water and the recipe worked well for me.
They’re amazing! Cooked them so many times.
If the batter doesn’t hold well, it’s more likely you food processor is not strong enough. When it happens to me, I transfer the batter in a ball and use stick blender to process the mixture further and it helps.
Also, I make them slightly smaller so they’re even more crispier and cook a bit quicker.
That’s great to hear, IK!
Could canned garbanzo beans be used?
This is best as written. Sorry!
In this recipe and others what could I use to replace the oil?
I just made this recipe and the flavor is amazing but I have a question..I don’t have a food processor so used a hand chopper for the herbs and chickpeas but it wasn’t smooth and then I wasn’t able to shape it in balls, is a food processor required to make that happen? Still loved the flavor and am so happy to be able to make them!
Jodi A Hughes
The flavor of these is fantastic. A little labor intensive, but well worth the effort. I always make a double batch and freeze the extra. My only issue is that they tend to be dry. What am I doing wrong?
I’m sorry to hear that. How long are you soaking the chickpeas for?
Jodi A Hughes
This time i only soaked for the minimum of 4 hours, but have soaked overnight previously and they still have seemed a bit dry. They are moist when I am making them into the patties though.
I have made this recipe a staple of my weekly food prep. I always make a double batch when I cook it so it last me about 2 weeks. I leave out the cinnamon due to an allergy to it but add in a jalapeno. The big change that I made is I cook them on parchment paper instead of in the olive oil. I still use the one tablespoon of olive oil in the mix. They are still delicious but lower in calories. When I input it into MyFitnessPal it calculates that 3 are about 100 calories based on the size I am making. I soak my beans for 24 hours, and change the water halfway through the soak.
Because of lack of hand control, I cut myself badly on a food processor and won’t use one again. Will a blender work to make a smooth mixture?
You can try it! Let me know what you think.