Oven “Fried” Falafel

Place the chickpeas in a large bowl and mash them with a potato masher or fork. They should still be a little chunky. Stir in the cumin, garlic powder, onion powder, flour, cayenne and cilantro. Season with salt and pepper to taste before mixing in the egg.

Line a baking sheet with parchment paper and spread the oil over the paper. Form 1-ounce balls (I used a 1-ounce scoop) of the mixture and place them on the greased baking sheet. Bake in a preheated 425ºF oven for 20-30 minutes, until the falafel balls are golden brown.

Makes approximately 1 dozen falafel, or 3-4 servings. Serve with pita or other flatbread, cucumbers, tomatoes, red onion and tahini sauce.

See my Tasty Kitchen post called “Quinoa & Chickpea Salad with Lemon Tahini Sauce” for a sauce recipe.