Baked Falafel

Baked Falafel

  • Preparation 20 min
  • Cooking 20 min
  • Chilling 15 min
  • Servings 4
  • Vegetarian

Categories

Ingredients

    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • ¼ cup (10 g) parsley, finely chopped
    • ¼ cup (10 g) cilantro, finely chopped
    • 1 shallot, coarsely chopped
    • 1 garlic clove, coarsely chopped
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • ½ tsp salt
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • 1 egg
    • 2 tbsp chickpea flour or unbleached all-purpose flour
    • ½ cup (125 ml) cooked bulgur (see note)

Preparation

Note from Ricardo

To get ½ cup (125 ml) cooked bulgur, bring ¼ cup (60 ml) lightly salted water to a boil. Stir in ¼ cup (45 g) fine bulgur. Cover and remove from the heat. Let sit for 10 minutes. Fluff the grains with a fork.

Personal Note