Traditionally falafel are deep-fried, but they taste just as great without any oil when baked. The best way to serve baked falafel? With fresh vegetables, homemade hummus and sesame sauce.
Soak chickpeas in the threefold water overnight (at least 12 h).
Before moving on with the recipe the next day, preheat the oven to 180° C (350° F).
Add all ingredients but the chickpeas to the bowl of a food processor and blend until smooth. Add mixture to a large mixing bowl and set aside.
Drain chickpeas and rinse well before adding them to the food processor. Pulse until a coarse meal forms, scraping down the sides every now and then. The mixture should be somewhere between the texture of couscous and a paste.
Add to the bowl with the other spice-herb mixture and mix to combine.
Take a tbsp of the mixture and form a patty with a diameter of about 1.5 inches. Continue with the rest of the mixture. Place chickpea patties onto a baking tray lined with parchment paper. Optionally lightly brush patties with some oil. Bake falafel for about 30 minutes until golden brown, flipping halfway through.
Combine all the sauce ingredients and, according to desired taste, add 4-8 tbsp of water.
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