makes 12–16

2 cups dried chickpeas, soaked overnight and drained
½ cup roughly chopped onion
1 Tbsp. minced garlic
¼ cup chopped parsley
1 tsp. kosher salt
1 tsp. ground cumin
1½ tsp. baking powder
2–4 Tbsp. chickpea flour

Place the drained chickpeas, onion, garlic, parsley, salt, and cumin in the bowl of a food processor; pulse until just combined. Sprinkle in the baking powder and 2 tablespoons of chickpea flour. Briefly process to combine. Test the mixture by forming a small portion into a ball. It should pack together without being too sticky; if the mixture is too moist, add more chickpea flour.

Transfer the mixture to a bowl, cover, and refrigerate for at least an hour to allow the flour to hydrate. This step will also make it easier to form the falafel.

Preheat oven to 375°F; line a rimmed baking sheet with parchment. Use cooking spray or oil to lightly grease the parchment.

Form the falafel mixture into small, even discs. Place on the prepared baking sheet. Bake the falafel for 30–35 minutes until golden brown and crispy, flipping them over halfway through to deeply brown them on both sides. Remove from the oven and sprinkle with salt.

Traditionally, falafel are deep-fried. Even though fried items can be OK to consume in moderation, particularly if you’re frying at home and in more control of what oils are being used and minimizing breaded/battered exteriors, it can still increase caloric count. Baking these allows you to enjoy falafel’s protein-packed chickpea deliciousness without setting up a frying station.