Baked Arugula Falafel
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup raw chickpeas, soaked for 24 hours
  • ½ cup onion, diced
  • 1.25 oz arugula (about ½ cup packed)
  • 0.75 oz parsley stems and leaves, (scant ½ cup)
  • 4 garlic cloves
  • 1 tsp each: salt, cumin and coriander
  • ¼ tsp black pepper
  • 5 TBS olive oil
  • For serving: tahini sauce, pita bread, lettuce, tomato, cucumber etc.
Instructions
  1. Preheat the oven to 375 F.
  2. Combine soaked chickpeas, onion, arugula, parsley, garlic, salt, cumin, coriander, black pepper, and 1 TBS olive oil in a food processor. Process for 30 seconds, scrap down the sides and process for another 30 seconds. The chickpea mixture should be a crubly but moist enough to hold together in patties or balls.
  3. Divide into 12 portions and form into patties or balls. Pour remaining ¼ cup olive oil in an oven proof skillet or over a sheet pan and place falafel into the oil.
  4. Bake in the preheated oven for 20 minutes, flip and bake another 10 minutes.
Notes
Prep time does not include the 24 hour soak for the chickpeas!
Recipe by Alison's Allspice at https://www.alisonsallspice.com/baked-arugula-falafel/