- Jewish Learning
Although this recipe is baked, it tastes fried because of the way the oil is heated up! Best of both worlds!
1 teaspoon baking powder
3-4 tablespoons flour (I used whole wheat)
1 teaspoon Tuscanini Sea Salt
freshly ground pepper
1/3 cup extra virgin olive oil
Drain and rinse chickpeas. Lay on a kitchen towel to completely dry.
In the meantime, add garlic and shallot to food processor. Pulse to mince.
Next add in remaining ingredients, except for oil. Pulse – do not let it become a paste. It should look crumbly but you should be able to squish it in your hands to form a patty and it should maintain the shape. Transfer to a bowl and refrigerate for an hour.
Preheat oven to 375 degrees Fahrenheit.
Pour oil onto a baking sheet and carefully place into oven while oven is preheating (preferably on a rack that slides out). Once preheated, wait an additional five minutes before adding the patties to the pan.
In the meantime, form falafel mixture into individual patties (using about two tablespoons per patty). Very carefully, open the oven and slide rack out. Drop patties into oil and return to oven.
Bake for 15 minutes and then flip for an additional 15 minutes.
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