Ingredients

The following ingredients have 4 Servings
  • 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
  • 2/3 cup panko breadcrumbs
  • 1/4 cup diced onion ((1 small onion))
  • 3 garlic cloves, (minced)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch (cayenne pepper (optional))
  • 1/2 teaspoon baking powder ((optional))
  • 1 tablespoon toasted sesame seeds ((optional))
  • 1/2 teaspoon salt, (plus more to taste)
  • 2 tablespoons olive oil, (or as needed)

Instruction

  • Preheat the oven to 400°F and lightly oil a baking sheet.
  • Place the chickpeas, panko, onion, garlic, parsley, cilantro, lemon juice, coriander, cumin, cayenne pepper, baking powder, sesame seeds, and salt into the bowl of a food processor fitted with an s-blade.
  • Pulse the food processor until the ingredients are finely chopped and well mixed.
  • Roll the mixture into 1 1/2 inch balls, arrange them on the baking sheet, then gently press on the top of each ball to flatten it slightly.
  • Brush or spray each ball with olive oil.
  • Bake the falafel for 25 to 30 minutes, gently flipping halfway through, until browned on both sides.
  • Let the falafel cool slightly, then serve.