Baked Falafel with Berbere Spice
Adapted from Mark Bittman’s recipe ^[1]

1 pound dried chickpeas
4 garlic cloves, roughly chopped
1 large onion, cut into 8 pieces
2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne)
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom (optional)
1 bunch flat-leaf parsley, large stems removed
1 bunch cilantro, large stems removed
1½ teaspoons salt (fine salt is best here)
1 teaspoon black pepper
3/4 teaspoon baking soda
1 tablespoon fresh lemon juice
2 tablespoons olive oil

Soak the chickpeas in a large bowl of water for 12-24 hours. Drain.

Heat the oven to 375 degrees. Grease a large rimmed metal baking sheet with a couple teaspoons of the olive oil (I do not recommend a nonstick baking sheet – the falafel won’t brown the same way.)

Put half the chickpeas and half the remaining ingredients except the olive oil in a food processor (don’t bother measuring half – it’s all going to get mixed together later). Pulse until the mixture is minced and grainy, but not pureed. Place in a large bowl, then process the second half and stir everything together in the bowl.

Form the falafel into rounded discs by putting a couple tablespoons in the center of your palm and giving it four or five hard squeezes with both hands as you mold it into shape (you can use your thumbs to help round the edges). Place them on the baking sheet very carefully – if they break apart, re-form and repeat. Fit as many as you can on the baking sheet without overcrowding; it may take three rounds of baking to cook them all.

Brush the tops lightly with olive oil. Bake 10 minutes, then carefully flip and bake 10 minutes longer. Serve immediately, or refrigerate and reheat by wrapping in foil and baking in a 350-degree oven for 15 minutes (30 minutes if frozen.)