Baked Falafel with Cucumber Salad

Instructions

1. Step 1

   Place the chickpeas in a large bowl, cover with the water, and refrigerate for 12 hours.

   Timer: 720 min (fixed)

   Ingredients used: 250.0 gr Dried Chickpeas, 1400.0 ml Water

   Cookware: large bowl

2. Step 2

   Heat the oven to 220°C. Line a baking sheet with parchment paper and coat the parchment and the areas beneath the falafel with 2 tsp (10 ml) of the olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking sheet, parchment paper

3. Step 3

   Drain the soaked chickpeas thoroughly in a colander; do not cook them.

   Cookware: colander

4. Step 4

   Put the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, ¾ tsp (5 gr) of the salt, and ½ tsp (1 gr) of the black pepper in a food processor. Pulse until finely chopped and able to hold together when pressed.

   Ingredients used: 20.0 gr Cilantro, 4.0 gr Coriander, 4.0 gr Cumin, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 150.0 gr Onion, 30.0 gr Parsley, 5.0 gr Salt

   Cookware: food processor

5. Step 5

   Add the flour, baking powder, and 1 tbsp (15 ml) of the olive oil to the processor. Pulse briefly until evenly combined, then let the mixture rest for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 15.0 ml Olive Oil

   Cookware: food processor

6. Step 6

   Form the mixture into 16 compact patties and arrange them on the prepared baking sheet.

   Cookware: baking sheet

7. Step 7

   Bake for 15 minutes, turn each falafel with a spatula, and bake for another 10 minutes until browned, firm, and hot through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, spatula

8. Step 8

   Combine the cucumber, tomato, red onion, and mint in a clean large bowl.

   Ingredients used: 500.0 gr Cucumber, 10.0 gr Mint, 80.0 gr Red Onion, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, large bowl

9. Step 9

   Whisk the lemon juice with the remaining 1 ¼ tbsp (20 ml) olive oil, ½ tsp (3 gr) salt, and ½ tsp (1 gr) black pepper in a small bowl.

   Ingredients used: 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 20.0 ml Olive Oil, 3.0 gr Salt

   Cookware: small bowl

10. Step 10

    Toss the cucumber mixture with the lemon dressing and serve alongside the warm baked falafel.

    Cookware: large bowl