If you’re a huge fan of falafel (and let’s be real, who isn’t?) then these baked-to-perfection chickpea-based patties will rock your world. Cooked in the oven rather than submerged in oil on the stove, this version is not only healthier, but it tastes better, too (especially when paired with a seasonal homemade chutney).
Enjoy these fresh golden falafels on a bed of mixed greens, simply by themselves or stuffed inside a pita with fresh cranberry chutney and easy lemon-basil hummus or traditional-style hummus.
Makes 11-12 falafels
Ingredients
Cranberry chutney
12 oz. cranberries
2 tsp. chopped ginger
1 medium apple, chopped
1 small sweet onion, chopped
1/2 cup + 1-2 Tbsp. brown sugar, adjust to taste
1/2 tsp. garam masala
1/4 tsp. cayenne pepper
1/2 tsp. salt, or to taste
1/4 cup golden raisins
1/3 cup water
Pinch cinnamon powder, optional
Turmeric falafel
1 cup dry chickpeas, soaked in 3 cups water overnight
1/4 cup chopped sweet onion
3-4 large garlic cloves
2 Tbsp. chopped parsley
1 tsp. cumin powder
1-1/2 tsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. black pepper
1/8 tsp. cayenne pepper, optional
1/4 tsp. baking powder
3/4 Tbsp. chickpea flour
3/4 tsp. salt, or to taste
3-4 Tbsp. olive oil, to bake falafel
Directions
1. In pot over medium heat, stir together all cranberry chutney ingredients. Cook 10 to 12 minutes or until thick; continue stirring. Once cooked through, use back of spoon to mash some of the cranberries and apples. Sprinkle cinnamon on top (optional) and mix. Note: Chutney will continue to thicken as it cools.
2. Drain soaked chickpeas and pat dry using paper towel or cloth. In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, turmeric, black pepper, cayenne pepper (if using), baking powder, chickpea flour and salt. Pulse in bursts of 30 seconds until mixture resembles coarse meal (but not pasty). Note: Avoid over-processing or it will turn into hummus.
3. Cover and refrigerate mixture for 1 hour. When ready, mold into small balls (around 2 tablespoons/40 g each) and flatten each ball to form circles 2-in. in diameter.
4. Preheat oven to 375 degrees F. Generously coat baking sheet with olive oil spray. Take a baking sheet and spray generously with olive oil spray.
5. Arrange prepared falafel on baking sheet. Bake 25 to 30 minutes, flipping them once at the halfway mark, until golden brown. Serve on platter with cranberry chutney.
Chef’s tip: If you don’t have olive oil spray, you can pour 3 to 4 tablespoons olive oil onto baking sheet and swirl it around until it forms a layer instead.