A little love letter
Dear baked falafel,
Let's be honest, I was suspicious of you at first. Falafel without a pot of bubbling oil felt like a party without music. Then you came out of the oven golden and crisp at the edges, and I owed you an apology.
Inside you're green and herby, all parsley, cilantro and a little mint, with garlic and cumin doing the heavy lifting and za'atar quietly showing off. You smell like the best kind of lunch.
You're the snack I make when friends are coming over and I want something on the table that disappears before anyone even sits down. Warm, crunchy, a bit messy. Nobody misses the frying. Nobody even asks about it.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Baked Falafel
Falafel from dried chickpeas, packed with parsley, cilantro and mint, baked instead of fried. Soak the chickpeas the night before, the rest takes 40 minutes. Crispy outside, green inside.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
soak the chickpeas
Soak the dried chickpeas in 750 ml of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C (fan-assisted).shape & bake
Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30 g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.Pairings
Can I use canned chickpeas?
Can I freeze falafel?
The mixture is too dry.
Can I fry them instead?
Tell me how it went
A little love letter
Dear baked falafel,
Let's be honest, I was suspicious of you at first. Falafel without a pot of bubbling oil felt like a party without music. Then you came out of the oven golden and crisp at the edges, and I owed you an apology.
Inside you're green and herby, all parsley, cilantro and a little mint, with garlic and cumin doing the heavy lifting and za'atar quietly showing off. You smell like the best kind of lunch.
You're the snack I make when friends are coming over and I want something on the table that disappears before anyone even sits down. Warm, crunchy, a bit messy. Nobody misses the frying. Nobody even asks about it.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Baked Falafel
Falafel from dried chickpeas, packed with parsley, cilantro and mint, baked instead of fried. Soak the chickpeas the night before, the rest takes 40 minutes. Crispy outside, green inside.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
