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Oven-baked falafel from Chocolate & Zucchini by Clotilde Dusoulier

  • pita bread
  • carrots
  • ground coriander
  • ground cumin
  • paprika
  • parsley
  • tahini
  • cabbage
  • dried chickpeas

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Notes about this recipe

  • Rutabaga on January 31, 2017

    These baked falafel are quite tasty, and overall easier and less messy than deep-frying them. While they're not the absolute best falafel I've ever made, they're still quite good, and I would make them again because of the ease of baking them. I added some cilantro to the mix, left out the coriander, and used smoked paprika. We ate them on pita with sliced peppers, tzatziki, and feta. To give them some extra crunch, I also pan fried them in a little oil after baking them. This would also be a good way to reheat them if you make them in advance. Because I have a blender but no food processor, I found that pureeing the chickpea mix on a low speed little by little worked best without gumming up the machine.

  • annapanna on May 11, 2014

    This is a good recipe, I had tried to make fried falafel before with not much success, as they always started falling apart as soon as I put them into the oil...this method is easier, as Clotilde tells you to bake them in the oven, so no mess and a much healthier meal. Will make again for sure.

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