-
1
1.
-
2
Put dry chickpeas in a large bowl and fill with water; enough to cover the chickpeas.
-
3
Cover with plastic wrap and refrigerate at least overnight (although I prefer to refrigerate them at least 24 hours).
-
4
2.
-
5
After the chickpeas have soaked, drain them and place in a large food processor with all of the remaining ingredients.
-
6
Process until all ingredients have combined to form a thick paste.
-
7
The mixture should stick together when you pinch some together with your fingers.
-
8
If its too coarse, add a bit of water or olive oil until the mixture holds together.
-
9
Too runny?
-
10
Add a bit more flour!
-
11
3.
-
12
Preheat oven to 475 F. Using a spoon or a small cookie scoop, scoop some falafel mixture into a greased mini-muffin tin.
-
13
I like the mini-muffin size because they fit more easily into a pita pocket, but a regular muffin tin would work just fine.
-
14
Recipe makes a lotroughly 48 mini falafels.
-
15
4.
-
16
Brush the top of each falafel scoop with olive oil (or spray with some cooking spray) and place on the top shelf of a 475 F oven (the super hot temperature will help them get super crispy!)
-
17
and bake 15-25 minutes or until falafels have browned and crisped up nicely.
-
18
5.
-
19
Dip falafel in a sauce of choice or stuff 3 or 4 falafels in a pita pocket with some Greek yogurt, lettuce and tomato (I love these falafels in a pita!)
-
20
6.
-
21
Refrigerate any leftover falafel mixture for up to a week.
-
22
Pop it in the oven anytime for a quick lunch or dinner!
