Baked Herby Falafel Balls

This recipe comes from Nosh, Micah Siva’s plant-forward cookbook celebrating modern Jewish cuisine.Falafel has long been my go-to protein choice, but frying falafel can feel like a chore. In this recipe you don’t need a fryer for a delicious falafel, but there is one thing you can’t skip: the secret to falafel is using dried chickpeas that have been soaked, not canned or cooked chickpeas, which will result in mushy, lifeless falafel. Soaking beans overnight means that falafel is rarely a spur-of-the-moment dish, though I like to keep a portion of soaked and drained chickpeas in the freezer for when a craving hits. Instead of frying, I bake or air fry my falafel for a less messy, healthier variety that I can add to my salads, mezze platters, or even tacos.

• Time: 645 min
• Servings: 4

Source: Oaktown Spice Shop

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