Add the canned chickpeas, cilantro, parsley, garlic and spices to a food processor the Israeli secret for falafel is lots of cumin!!! So be generous with the cumin !!And sprinkle of smoked paprika and salt
Add 1/2 cup of the chickpeas water and 1/4 cup of garbanzo flourand Mix until combined. The mixture should stickyenough to form patties, if it doesn't add more chickpea flour.
Pass the mixture into a medium size mixing bowl ( you can try the mixture and adjust taste if needed) I add more cumin and salt
Use an ice cream scoop or regular spoon to scoop the falafel on a baking tray lined with parchment paper. Press them a bit flatter and spray them with olive oil.
Bake them in the oven for about 30 minutes, carefully flipping them with a spatula after 20 minutes. They should be crispy on the outside and soft but not mushy on the inside. Be carful not to dry them as well :) remember you can always try them out , all ingredients are safe!
I serve them with my homemade tahini, and sprinkle of zathar on top, recipe in notes
I used chickpeas from the can because real life call for fast recipes, if you plan to make falafel in advance o would always recommend using real chickpeas, it will require soaking them for 12 hours in salty water with baking soda
You can make the mixture in advance and refrigerate for 4-6 hours, i had to prep it in the morning and I baked them early afternoon and it was delicious!
The mixture is easier to use if you can refrigerate for 30 min before you scoop the falafel balls ,
Tahini dip recipe:
WHAT U NEED :
1LB TAHINI RAW SESAME PASTE ( I USE THE 365 FROM WF )
2 -4 SQUEEZE LEMONS
1.1/2CUP OF ICE WATER
SPICES: CUMIN, SALT, WHITE PEPPER
FOR PERFECT CREAMY TEXTURE COMBINE EVERYTHING IN A FOOD PROCESSOR AND BLEND WELL *ADD WATER/ LEMON IF NEEDED UNTIL YOU GET THE PERFECT CONSISTENCY, IF YOU DON’T WANT TO USE FOOD PROCESSOR, YOU CAN DO IT IN A MIXING BOWL AND WHISK IT WELL, IT’S A GREAT ARM WORKOUT !