Baked Chickpea Falafel

Instructions

1. 1

   Soak the 70 g of dried chickpeas in 600 ml of water for 12 hours in the refrigerator. Drain, rinse, then dry them very thoroughly in a clean towel; they are used soaked but not precooked.

2. 2

   Cut the 40 g of onion and the 6 g of garlic. Wash and dry the 15 g of parsley and the 10 g of cilantro. Pulse the chickpeas with the onion, garlic, herbs, two pinches of cumin and one of ground coriander. Scrape down the bowl several times, until very fine and the mixture holds together when pressed, without turning into a runny purée.

3. 3

   Refrigerate the mixture for 30 minutes. Preheat the oven to 200 °C (400 °F), convection. Shape 6 patties about 1.5 cm thick, pressing the mixture firmly between wet hands; if it crumbles, blend part of it more finely and work it back in, without adding any ingredient.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.