This is essentially a recipe for baked falafel. But to me, if the batter is not crisped up in the deep-fryer, it’s not falafel.
That’s not to say these flavorful bite-sized discs aren’t delicious. I just felt that they deserved their own name, as falafel deserves its own identifying title. So, let me introduce you to Baked Herbed Chickpea Bites (or if you prefer, baked falafel), a healthy and homemade accompaniment for your next tub of hummus.
I chose to pack these with flavor using not only a heaping dose of cumin, but also a good amount of herbs.
The herbs add some freshness to what’s a fairly dense dish, and even a hint of color, too.
These are definitely served best aside a creamy tahini-based sauce, whether you opt for hummus or baba ganoush or your own sesame-garlic-lemon creation.
For the latter, all you need to do is finely mince a small clove of garlic and whisk it with several large spoonfuls of tahini and a pinch of salt. Squeeze in a wedge or two of lemon, add some warm water to thin it out, and you’re left with a ready-to-drizzle sauce that took five minutes or less to make.
I recommend grabbing some pita for these bites, too. Although, you could also serve them as a party app, with toothpicks and tahini dip on the side, and forgo the sandwich idea altogether. Enjoy.
- 1/4 cup oats
- 4 cloves garlic
- 1/2 sm. onion, diced
- 1 chili pepper, minced (can sub pinch of cayenne)
- 1/2 cup fresh parsley
- 1 cup cilantro
- 2 (15 oz.) cans of chickpeas, drained and rinsed
- 1 Tbsp. cumin
- 1 slightly heaping tsp. salt
- 1/4 tsp. baking soda
- 2 Tbsp. flax, optional
- Olive oil
- In a food processor, grind oats until fine. Place into a bowl and set aside.
- Add garlic, chili pepper, and onion to food processor. Chop until finely diced. Add parsley and cilantro, and process until finely diced. Add chickpeas, cumin, salt, baking soda, flax, if using, and the oat flour you created earlier. Process until mixture is well combined.
- Preheat oven to 425F. Line a large baking sheet with parchment paper. Cover parchment paper with a thin layer of olive oil. Use your hands to scoop the mixture into 2-inch disks. (The exact size doesn't matter, but try to keep the balls uniform in thickness).
- Brush or lightly drizzle the tops with olive oil. Place in oven for 30-35 minutes, flipping about 18 minutes into the baking, or once the bottoms are browned. Remove from oven once both sides are browned.
- Serve with hummus or tahini-garlic sauce.