Smoky Falafel

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and line a baking tray with parchment paper.

   Tip: A lined tray prevents sticking and makes cleanup so much easier.

2. 2

   Add the drained chickpeas, parsley, cilantro, diced onion, and minced garlic to a food processor.

   Tip: Make sure the chickpeas are really dry; excess moisture will make the mixture too wet to shape.

3. 3

   Pulse everything together until the mixture is crumbly but holds together when pressed. It should look like coarse breadcrumbs with some texture remaining.

   Tip: Don't overprocess into a smooth paste or your falafel will be dense and heavy.

4. 4

   Transfer the mixture to a bowl and stir in the smoked paprika, cumin, liquid smoke, flour, baking powder, salt, and black pepper until evenly combined.

   Tip: The liquid smoke is what gives these their distinctive smoky depth, so don't skip it.

5. 5

   Using slightly damp hands to prevent sticking, shape the mixture into 16 balls about the size of golf balls, then gently flatten each one into a disc about 2 centimeters thick.

   Tip: Damp hands make shaping much easier and the mixture won't stick to your skin.

6. 6

   Arrange the falafel on the prepared baking tray, brush generously with olive oil on both sides, and bake for 20 to 25 minutes until golden brown and crispy at the edges.

   Tip: Flip them halfway through baking so they brown evenly on both sides.

7. 7

   Remove from the oven and let cool for a few minutes before serving warm with tahini sauce, fresh salad, or tucked into pita bread.

   Tip: These are best enjoyed while still warm when the outside is crispest.