Crispy Baked Falafel

Ingredients

• •1½ cups (270 g) dried chickpeas (NOT canned — canned are pre-cooked and waterlogged, so they turn to paste when blended and the falafel falls apart; dried chickpeas soaked raw retain enough starch and structure to bind firmly)
• •1 medium yellow onion, roughly chopped
• •4 cloves garlic, peeled
• •1 cup loosely packed fresh flat-leaf parsley leaves and tender stems
• •½ cup loosely packed fresh cilantro leaves and tender stems
• •2 teaspoons ground cumin
• •1 teaspoon ground coriander
• •1¼ teaspoons fine sea salt
• •¾ teaspoon baking powder
• •4 tablespoons extra-virgin olive oil, divided (2 for tray, 2 for brushing)
• •¼ cup (60 g) tahini (well-stirred)
• •3 tablespoons fresh lemon juice (about 1 large lemon)
• •4 pita breads, warmed
• •1 medium cucumber, thinly sliced
• •2 medium ripe tomatoes, sliced or diced

Directions

1. 1SOAK THE CHICKPEAS (12 hours, unattended): Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water — they will roughly double in size. Leave to soak at room temperature for a minimum of 12 hours or up to 24 hours. Drain and rinse well. The chickpeas should feel firm but yield slightly when pressed; they will look pale and plump. Do not cook them.
2. 2MAKE THE FALAFEL MIXTURE: Working in two batches so you don't overload the food processor, add half the drained chickpeas, half the onion, half the garlic, half the parsley, and half the cilantro. Pulse in short 1-second bursts — about 15 to 20 pulses per batch — until the mixture resembles coarse, slightly damp breadcrumbs. You want distinct small pieces, not a smooth purée; stop before it turns paste-like. Tip into a large bowl and repeat with the remaining half. Combine both batches in the bowl.
3. 3SEASON AND CHILL (30 minutes, unattended): Add the cumin, coriander, salt, and baking powder to the bowl and mix thoroughly with a fork or your hands until evenly distributed. Taste a small pinch and adjust salt if needed. Cover the bowl with cling film and refrigerate for at least 30 minutes. This rest is essential: it firms the mixture so the falafel holds its shape during forming and baking.
4. 4PREHEAT OVEN AND TRAY: While the mixture chills, position an oven rack in the upper-middle position and set the oven to 220 °C (425 °F) conventional heat, or 200 °C (400 °F) fan-assisted. Pour 2 tablespoons of olive oil onto a large heavy rimmed baking tray (about 30 × 40 cm) and spread it over the surface. Place the tray in the oven while it preheats — a hot, oiled tray gives the falafel immediate contact heat on the bottom so they develop a crust rather than steaming.
5. 5FORM THE FALAFEL: Remove the mixture from the fridge. Using a 2-tablespoon measure or a small ice-cream scoop, portion the mixture and firmly compress each portion in your palms into a flat patty about 5 cm (2 inches) wide and 1.5 cm (½ inch) thick. Flat patties expose more surface area than balls and crisp better in the oven. Press firmly — the mixture should just hold together; if it feels too dry and crumbly, add cold water half a teaspoon at a time. This recipe makes about 16 patties.
6. 6OIL AND BAKE (first side, 15 minutes): Using oven gloves, carefully slide out the hot tray. Working quickly, place the patties on the oiled tray, leaving a 2 cm gap between each one. Brush the tops generously with the remaining 2 tablespoons of olive oil — don't skimp, the oil drives the browning. Return the tray to the oven and bake for 15 minutes until the bottoms are deep golden brown. Resist opening the oven early.
7. 7FLIP AND BAKE (second side, 12–15 minutes): Using a thin spatula, flip each falafel carefully. They should release cleanly if properly browned; if one sticks, give it another minute. Return to the oven and bake for a further 12 to 15 minutes until both sides are deep golden and the edges look crisp. The falafel are done when they feel firm when pressed and show an even dark-gold colour with no pale, doughy patches. Remove from the oven and let them rest on the tray for 3 minutes — they continue to firm up as they cool slightly.
8. 8MAKE THE TAHINI-LEMON SAUCE: While the falafel bake, whisk the tahini and lemon juice together in a small bowl — the mixture will seize and look thick. Add cold water one tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable, about the consistency of double cream. Season with a pinch of salt. Taste and add more lemon if you like a sharper sauce. The sauce keeps at room temperature while you assemble.
9. 9ASSEMBLE AND SERVE: Warm the pita breads directly over a gas flame for 20 seconds per side, or wrap in foil and heat in the still-warm oven for 5 minutes. Split or open each pita and spread a spoonful of tahini sauce inside. Tuck in 3 to 4 falafel patties, add sliced cucumber and tomato, and drizzle generously with more tahini sauce. Serve immediately while the falafel are hot and the crust is at its crispest.

💡 The single most important thing: pulse, don't blend — stop the food processor the moment you see coarse crumbs, because ten seconds more and you will have hummus that bakes into a dense, greasy disc.

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