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  • Vegetarian
  • Dairy free

Baked Falafels

This recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   50 servings
Serving Size:   3 falafels
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Ingredients

  • 250 ml olive oil
  • 2.4 kg raw, dried chickpeas (about 12 cups; soak overnight)
  • 750 ml diced onion
  • 3 bunches parsley (~4 cups)
  • 3 bunches cilantro
  • 120 ml garlic powder
  • 60 ml salt
  • 60 ml cumin
  • 45 ml coriander
  • 15 ml pepper
  • 30 ml baking powder

Tahini Sauce:

  • 250 ml tahini
  • 250 ml water
  • Juice of 5 lemons (½ cup)
  • 5 ml salt
  • 4 cloves garlic, minced.

Method

Step 1: (Day before cooking)

Soak chickpeas overnight in three times the water.

Step 2: (Day of cooking)

Preheat oven to 375° F. Cover baking trays generously with olive oil (use ~¾ cup for each tray).

Step 3:

Place ⅓ of chickpeas in food processor along with 1 cup onion and 1 bunch of cilantro and parsley, 40 ml garlic, 20 ml salt, 20 ml cumin, 15 ml coriander, 5 ml pepper. Blend until smooth. Repeat for two more batches. Place “dough” in fridge for at least one hour (or overnight).

Step 4:

Before baking, mix in baking powder to the “dough”. Shape into 50 small patties (2” wide, ½” thick) and brush with olive oil. Place on baking sheet lined with parchment. Bake 15 minutes, flip and bake for another 10-15 minutes, until deeply golden on both sides.

Step 5:

Tahini Sauce: Mix all tahini ingredients together and let it sit for at least 30 minutes.

HACCP

  • Cook until internal temperature reaches 74° C for a minimum of 15 secs.
  • Cooling: cool from 74° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw out.
  • Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.
  • Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.
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