These crispy baked falafel are packed with flavor from garlic, shallot and plenty of fresh herbs.

Let stand at room temperature, uncovered, for at least 12 hours or up to 24 hours.

Drain the chickpeas (discard soaking liquid); transfer to a large food processor.

Baked falafel on a bright blue serving plate, with some pita bread, chopped cucumber, tomatoes and onions on the side

Photo:Photogrpaher: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Process until combined, 1 to 2 minutes, stopping to scrape down sides as needed.

Transfer the mixture to a large bowl and cover with plastic wrap.

Refrigerate until the mixture holds together easily, about 1 hour.

Chickpeas soaking in water in a bowl

Photogrpaher: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Preheat oven to 400F.

Lightly coat a large rimmed baking sheet with cooking spray.

Shape the chickpea mixture into 36 balls (2 tablespoons each).

Falafel mixture pressed into a dough in a bowl

Photogrpaher: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Place the balls on the prepared baking sheet and coat lightly with cooking spray.

Bake until golden brown on the outside, about 25 minutes.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Baked falafel on a baking sheet

Photogrpaher: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

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