Baked Falafel

Instructions

1. 1

   In a food processor, blend the chickpeas. Add the remaining ingredients except the flour and bulgur. Blend until smooth, scraping down the sides of the food processor a few times. Transfer to a bowl. Add the flour and bulgur.

2. 2

   With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat.

3. 3

   Using a 2-tbsp (30 ml) ice cream scoop, form the mixture into balls and place on the baking sheet. With clean, lightly oiled hands, form the balls into patties 2 inches (5 cm) wide and about 1 inch (2.5 cm) thick. Oil the patties. Refrigerate for 15 minutes.

4. 4

   Bake for 20 minutes or until the falafel are golden and crispy, turning them over halfway through cooking.

5. 5

   Serve the falafel with green tahini sauce, if desired. The falafel are best enjoyed the day they are made.