Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/2 cup (30 g) fresh parsley, finely chopped
  • 1/2 cup (30 g) fresh cilantro, finely chopped
  • 1/4 cup (40 g) red onion, finely diced
  • 3 cloves (15 g) garlic, minced
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) ground coriander
  • 1/2 tsp (2 g) baking powder
  • 3/4 tsp (4 g) salt
  • 1/4 tsp (1 g) black pepper
  • 2 tbsp (16 g) all-purpose flour
  • 2 tbsp (30 ml) olive oil

Instructions:

  1. Combine the drained chickpeas, onion, garlic, parsley, cilantro, and lemon juice in a food processor. Pulse several times until the mixture looks like coarse sand with visible green flecks; do not over-process into a paste.
  2. Transfer the pulsed mixture to a bowl. Stir in the cumin, coriander, baking powder, salt, pepper, and flour. Mix by hand until the ingredients are evenly distributed and the dough feels tacky.
  3. Line a baking sheet with parchment paper. Form the mixture into balls using approximately 2 tablespoons per patty, then gently flatten them into discs about 3/4 inch thick (makes 18-20 patties).
  4. Preheat oven to 400°F (200°C). Use a pastry brush to lightly coat the top of each falafel with olive oil.
  5. Bake for 15 minutes, flip the patties over, brush the other side with olive oil, and bake for another 15 minutes until the crust is mahogany-colored and firm.