- 2 cups dry chickpeas
- 1 tsp baking soda
- 1 large onion, roughly chopped
- 3 cloves of garlic
- 1/2 medium red bell pepper, roughly chopped
- 3/4 cup fresh flat parsley
- 2/3 cup fresh mint
- 1/3 cup fresh dill (or coriander if you like it)
- 1 tbsp ground cumin
- 1/4 tsp oregano
- 1/8 tsp red pepper flakes
- 1 tsp salt
- 1/4 cup rice flour
- 1/2 cup mashed potatoes (optional, see notes)
- Put the chickpeas in a large bowl and cover with water. Let them soak overnight.
- Preheat oven to 375°F.
- Drain and rinse the chickpeas and add them to the bowl of your food processor with the baking soda, onion, garlic, red bell pepper, fresh herbs, cumin, oregano, red pepper flakes and salt.
- Pulse until all the ingredients are well combined and a coarse meal forms. You want the mixture to have the texture of couscous. Transfer to a large bowl and add the rice flour and mashed potatoes if using.
- Line a 12-inch iron skillet with parchment paper and grease the inner sides. Transfer the mixture to the skillet and press down firmly to create an even layer. Lightly brush the top with olive oil.
- Bake for about 35 minutes or until the top is golden brown.. Remove from the oven, let cool 5 minutes and cut into slices. Serve drizzled with tahini sauce or with hummus.
- This falafel skillet is best served the same day.
You can omit the mashed potatoes if you serve this skillet the same day and don’t plan to reheat it. Otherwise I recommend adding the mashed potatoes, it will help keep the falafel moist when reheating.
To reheat: cover the skillet with aluminium foil and place in a 325°F oven for about 20 minutes.
- Serving Size: 1 Slice
- Calories: 225
- Sugar: 6.6g
- Fat: 3.5g
- Carbohydrates: 39.5g
- Fiber: 10.4g
- Protein: 11.3g