Baked chickpea bites

No-fry falafel

Name: No-fry falafel
Ingredients: 120 g dried chickpeas, soaked overnight; Fresh parsley; 1 small onion; 1 garlic clove; Cumin seeds; Lemon juice; Salt; 2 tbsp olive oil, for brushing

Crisp outside, soft inside: a simple vegan falafel made in the oven instead of the fryer.

Vegan
25–30 min baking
About 2 servings

Ingredients

120 g dried chickpeas, soaked overnight
Fresh parsley
1 small onion
1 garlic clove
Cumin seeds
Lemon juice
Salt
2 tbsp olive oil, for brushing

Optional: black pepper, paprika, coriander, tahini or a plant-based yogurt sauce.

Method

Cover the chickpeas with plenty of water and leave them to soak overnight. Drain them thoroughly; they are used raw, not boiled.
Blend the chickpeas with parsley, onion, garlic, cumin, lemon juice and salt. Stop while the mixture is finely chopped but still slightly coarse.
Let the mixture rest in the fridge for 30 minutes, then shape it into small patties or balls.
Arrange on a parchment-lined tray and brush both sides with olive oil.
Bake at 200 °C / 390 °F for 25–30 minutes, turning halfway through, until browned.

Video stills

Step-by-step process

Chickpeas, parsley and onion in the blender — Blend the soaked chickpeas with the aromatics.

The coarse green falafel mixture in a bowl — Keep a little texture in the mixture.

Falafel patties arranged on a baking tray — Shape, brush with oil and bake.