Oven Baked Falafel
These baked falafels have an amazing flavor that go with a plethora of meals such as a falafel wrap, salad, or sandwich.
For the batter
2.75 C cooked chickpeas (drained and rinsed, save the liquid)
3 T aquafaba
2-4 T oat flour (I make my own flour by blending dry rolled or quick oats into a fine powder)
1 C finely chopped fresh herbs: cilantro, parsley or both
3 cloves garlic, minced
For the spice paste
2.5 T raw tahini paste
2 T Fresh Lemon Juice (approximately the juice of ½ lemon)
2 tsp paprika
1 tsp cumin
½ tsp cinnamon
½ tsp black pepper
1 tsp chili flakes
1 tsp ground ginger
½ tsp salt
Preheat oven 400 F.
In a small bowl, mix the spices from the spice paste section until well combined: paprika, cumin, ginger, cinnamon, chili flakes, black pepper, cardamom, and salt. Add lemon juice and tahini. Whisk with a fork until smooth.
Using a food processor (or a mash manually in a large bowl) combine chickpeas, garlic, tahini paste, fresh herbs, 2 T flour, and aquafaba. Leave some chunks. Should be sticky enough to form into small patties, but not too dry. Add aquafaba or flour as needed.
Use the remaining oat flour to powder your hands slightly. 1T at a time, use your hands to form small falafel balls. The flour on your hands aids in creating a crunchy outer layer once baked.
Place on a nonstick baking sheet or parchment paper lined baking sheet.
Bake for 20 minutes. Flip and bake for another 10-15 minutes.
Let cool slightly. Serve warm with pita, falafel, and tahini or in a salad.