Falafel al horno 
Baked Falafel
For the third week of the #DelantalDorado23 challenge, I chose canned chickpeas as the ingredient.
Falafel can be baked or cooked in an air fryer to make them less greasy.
If you don't make all the falafel, you can store them in the freezer wrapped individually to prevent sticking, and take them out when needed, thawing in the fridge.
Baked Falafel
For the third week of the #DelantalDorado23 challenge, I chose canned chickpeas as the ingredient.
Falafel can be baked or cooked in an air fryer to make them less greasy.
If you don't make all the falafel, you can store them in the freezer wrapped individually to prevent sticking, and take them out when needed, thawing in the fridge.
Cooking Instructions
- 1
Start by making the falafel. Rinse the chickpeas well in a colander.
- 2
Grind the chickpeas in a food processor. Transfer the mixture to a bowl.
- 3
Peel the onion and garlic cloves and process them as well.
- 4
Mix the chickpeas with the garlic, onion, spices, and herbs in the bowl. Add the oat flour. Adjust the salt to taste.
- 5
Let the bowl rest in the fridge for 20 minutes or more.
- 6
Preheat the oven to 400°F. Meanwhile, form balls with the mixture and flatten them slightly. Place them on a baking sheet lined with parchment paper.
- 7
Brush the patties with a little olive oil.
- 8
Bake the falafel for about 20 minutes or until the surface is golden, making sure they don't burn.
- 9
Tahini sauce: mix the tahini, lemon juice, water, and salt in a bowl with a fork until it forms an emulsion. It's ready when it has a uniform consistency and becomes lighter.
- 10
Assemble the whole wheat tortillas with 2 or 3 falafel patties, some arugula, a few slices of tomato, and a bit of sauce. Close them up and they're ready to eat.
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