Baked Falafel Recipe With Israeli Salad

1. 1

   Preheat the oven to 425F degrees.

2. 2

   Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.

3. 3

   Drain beans well and transfer to a food processor. Add garlic, onion, cumin, coriander, cilantro, salt, pepper, cayenne, chickpea flour, the egg, and lemon juice.

4. 4

   Pulse until minced but not pureed, scraping sides of bowl down. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.

5. 5

   Make the mixture into falafel balls or patties and put them on an oiled tray. Sprinkle sesame seeds, thyme and chopped nuts on top and bake in the oven for around 15 minutes, until the patties are golden brown on both sides.

6. 6

   Serve warm in a toasted pita, with tahini sauce and/or hummus, and a simple Israeli salad made with chopped tomato, chopped cucumber and chopped onion, a sprinkling of cilantro, simply dressed with olive oil, salt and pepper to taste (pictured below).

* Per serving · 4 servings · Values may vary.