Falafel

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Step 1

One day in advance, place dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours. When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onion, garlic and spices, lemon juice and lemon zest and olive oil to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined, forming the falafel mixture. Transfer the falafel mixture to a container and cover tightly. Refrigerate at least one hour or up to overnight before cooking. Preheat oven to 350 degrees. Before cooking, mix baking powder into the falafel mixture. Scoop tablespoons of the falafel mixture and form into balls or patties. It helps to have wet hands to form the falafel. Put the formed balls on a baking sheet covered with parchment paper, about two inches apart. You can spray the balls with olive oil before cooking. Bake for 15 to 20 minutes, turning the baking sheet halfway through the cooking. Falafel will brown. After removing from the oven, transfer to a cooling rack.