Baked Falafel
1 ¾ cup of dry organic garbanzo beans (chickpeas)
½ large organic onion
4 cloves organic garlic crushed
⅓ cup loosely packed fresh organic parsley (stems removed)
⅓ cup loosely packed fresh organic cilantro (stems removed)
2 tablespoons of extra virgin organic olive oil
2 tablespoons of freshly squeezed organic lemon
2 teaspoons of organic cumin
2 teaspoons organic coriander
1 ½ teaspoons sea salt
⅔ teaspoon baking soda
¼ cup freshly milled spelt flour (with the germ intact)
Equipment
food processor with S blade
Useful equipment
Stockel falafel scoop maker size medium (0.39 x 1.64 inch)
Airbake insulated baking sheet
If You Care unbleached parchment paper
Soak garbanzo beans in filtered water on the countertop for 12-24 hours. The warmer the room, the less soaking time is needed since the microorganisms work faster when it’s warm. Don’t oversoak it. Drain the water and rinse.
Add oil, cumin, coriander, water, lemon, sea salt, baking soda, flour to a small work bowl. Mix with a spoon. Using the S blade on the food processor puree all the soaked (but uncooked) garbanzo beans and the onion. Pour a bit of the liquid from the bowl in the machine with each batch of garbanzo beans that are being pureed to make it easier to chop the beans in the machine. Empty the processor bowl add cilantro, parsley, garlic and a bit of liquid from the bowl and puree in the machine. Combine all in one big bowl and mix by hand.
Use a scooper or make balls by hand to shape falafel. Place on a lined baking sheet.
Bake at 375 degrees F for 30 minutes
Tip
The paste freezes well and can be made in advance and then defrosted on the counter.