Name: Mini Baked Falafel Discs
Ingredients: 1 ½ cups (290g) Dried Chickpeas: This is the non-negotiable star of the show. Using dried chickpeas (soaked overnight) instead of canned is the secret to falafel that holds together perfectly and has a light, fluffy texture, not a pasty one.; 1 medium Yellow Onion, roughly chopped: Provides a foundational sweet and savory flavor that complements the earthiness of the chickpeas.; 4-5 cloves Garlic, peeled: Adds a pungent, aromatic kick. Feel free to adjust the amount based on your love for garlic.; 1 cup packed Fresh Parsley, stems and leaves: Delivers a bright, clean, and slightly peppery flavor. Flat-leaf (Italian) parsley is generally preferred for its more robust taste.; 1 cup packed Fresh Cilantro, stems and leaves: Lends a distinctive, citrusy note that is classic to falafel. If you’re not a fan of cilantro, you can substitute it with more parsley or even fresh dill.; 1 ½ teaspoons Ground Cumin: This spice is essential for the characteristic warm, smoky, and earthy flavor of falafel.; 1 teaspoon Ground Coriander: Provides a sweet, citrusy, and slightly floral note that beautifully balances the cumin.; 1 ½ teaspoons Sea Salt (or to taste): Crucial for enhancing all the other flavors in the mixture.; ½ teaspoon Black Pepper, freshly ground: Adds a subtle touch of heat and spice.; 1 teaspoon Baking Powder: This is our secret weapon for baked falafel. It helps the discs puff up slightly in the oven, creating a lighter, more tender interior.; 2 tablespoons All-Purpose Flour (or Chickpea Flour for Gluten-Free): Acts as a binder, helping the mixture cohere and ensuring the discs don’t crumble during baking.; 2-3 tablespoons Olive Oil: Used for brushing the discs before baking, this helps them achieve a beautiful golden-brown color and a satisfyingly crisp exterior.

Ingredients

Scale

1 ½ cups (290g) Dried Chickpeas: This is the non-negotiable star of the show. Using dried chickpeas (soaked overnight) instead of canned is the secret to falafel that holds together perfectly and has a light, fluffy texture, not a pasty one.
1 medium Yellow Onion, roughly chopped: Provides a foundational sweet and savory flavor that complements the earthiness of the chickpeas.
4–5 cloves Garlic, peeled: Adds a pungent, aromatic kick. Feel free to adjust the amount based on your love for garlic.
1 cup packed Fresh Parsley, stems and leaves: Delivers a bright, clean, and slightly peppery flavor. Flat-leaf (Italian) parsley is generally preferred for its more robust taste.
1 cup packed Fresh Cilantro, stems and leaves: Lends a distinctive, citrusy note that is classic to falafel. If you’re not a fan of cilantro, you can substitute it with more parsley or even fresh dill.
1 ½ teaspoons Ground Cumin: This spice is essential for the characteristic warm, smoky, and earthy flavor of falafel.
1 teaspoon Ground Coriander: Provides a sweet, citrusy, and slightly floral note that beautifully balances the cumin.
1 ½ teaspoons Sea Salt (or to taste): Crucial for enhancing all the other flavors in the mixture.
½ teaspoon Black Pepper, freshly ground: Adds a subtle touch of heat and spice.
1 teaspoon Baking Powder: This is our secret weapon for baked falafel. It helps the discs puff up slightly in the oven, creating a lighter, more tender interior.
2 tablespoons All-Purpose Flour (or Chickpea Flour for Gluten-Free): Acts as a binder, helping the mixture cohere and ensuring the discs don’t crumble during baking.
2–3 tablespoons Olive Oil: Used for brushing the discs before baking, this helps them achieve a beautiful golden-brown color and a satisfyingly crisp exterior.

Cook Mode Prevent your screen from going dark

Instructions

Soak the Chickpeas: The night before you plan to make the falafel, place the dried chickpeas in a large bowl and cover them with at least 3-4 inches of cold water. They will triple in size, so be generous with the water. Let them soak on the counter for at least 12 hours, or up to 24 hours. Once soaked, drain them thoroughly and pat them dry with a clean kitchen towel. Do not cook the chickpeas; they must be raw for the correct texture.
Combine Aromatic Ingredients: In the bowl of a large food processor, add the chopped yellow onion, garlic cloves, fresh parsley, and fresh cilantro. Pulse the mixture 5-6 times until the ingredients are finely minced into a rough, pesto-like consistency. Scrape down the sides of the bowl as needed.
Process the Chickpeas: Add the soaked and drained chickpeas to the food processor with the herb mixture. Pulse in short bursts, about 10-15 times. You are aiming for a texture that resembles coarse sand or fine gravel. It’s crucial not to over-process the mixture into a smooth paste like hummus. A crumbly, slightly chunky texture is what will give your falafel its signature bite.
Add Seasonings and Binders: Scrape down the sides of the food processor bowl one last time. Sprinkle the ground cumin, ground coriander, sea salt, black pepper, baking powder, and flour evenly over the top of the chickpea mixture. Pulse another 5-7 times, just until everything is well combined. The mixture should hold together when you pinch a small amount between your fingers.
Chill the Mixture (Crucial Step): Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour, or up to 4 hours. Chilling allows the flavors to meld and, more importantly, helps the mixture firm up, making it much easier to shape and preventing the discs from falling apart in the oven.
Preheat and Prepare: When you’re ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Shape the Discs: Remove the chilled mixture from the refrigerator. Using your hands or a small cookie scoop (about 1 to 1.5 tablespoons), scoop out portions of the mixture. Roll each portion into a ball, then gently flatten it into a small disc, about ½-inch thick and 1 ½ to 2 inches in diameter. Place the formed discs on the prepared baking sheet, leaving a little space between each one.
Brush with Oil and Bake: Using a pastry brush, lightly brush the tops of the falafel discs with olive oil. This is key to getting them crispy and golden. Bake for 15-20 minutes, then carefully remove the baking sheet from the oven. Flip each disc over, brush the new tops with a little more olive oil, and return to the oven.
Finish Baking: Bake for another 10-15 minutes, or until the discs are firm to the touch, deeply golden brown, and crisp on both sides.
Serve and Enjoy: Remove the falafel from the oven and let them cool for a few minutes on the baking sheet. They will firm up slightly as they cool. Serve them warm with your favorite dips and sides.

Nutrition

Serving Size: one normal portion
Calories: 220