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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Drain and rinse the soaked chickpeas thoroughly.
Blend the chickpeas in a food processor, then add the garlic and onion. Add all the spices and divide the mixture in two.
For the beetroot version, add the grated beetroot to one half and blend again.
Gradually add all-purpose flour to each mixture until thick enough to hold its shape when formed into balls.
Preheat your oven to 190°C.
Shape each mixture into small falafel balls and place them on a baking sheet lined with parchment paper.
Brush the tops with olive oil and bake for 30 minutes, turning them halfway through until golden and crispy.
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If the mixture is too dry, add a little water to help bind it.
Adjust the amount of paprika to suit your taste preference.
Can I use canned chickpeas?
It's best to use dried chickpeas soaked overnight for the right texture.
How do I know when the falafel is done?
The falafel should be golden and crispy on the outside.
Can I freeze the falafel?
Yes, you can freeze them after baking and reheat in the oven when needed.
What can I serve with falafel?
Serve with pita bread, hummus, or a fresh salad.
Can I fry the falafel instead of baking?
Yes, you can fry them in oil until golden brown for a different texture.
