Heat a large skillet over medium-high heat. Pour 2-3 tablespoons of oil in the skillet and swirl to coat. Place the falafel patties in the skillet and cook for 2-3 minutes on each side, until crispy and browned. Transfer to a paper towel-lined plate to absorb the excess oil and sprinkle with coarse salt, if desired.
Preheat the oven to 400ºF and line with parchment paper. Mist paper with oil, or use a pastry brush to brush a little oil where you will be placing your falafel. Place the falafel onto the baking sheet and mist the tops with additional oil; bake for about 25 minutes, flipping halfway through cooking time, or until golden brown on the outside.
· If you want a firmer texture, use dried garbanzo beans instead of canned. To do this, take 1 cup of dried garbanzo beans and soak in water overnight (up to 24 hours). The beans should absorb enough water to be soft. Once cooked, they will provide a firmer, less mushy texture to the falafel.
· If you do not have chickpea flour, any flour will work. Just keep in mind the flavor it might impart on the falafel.
· Any high heat oil will work. Refined coconut oil, safflower oil, or sunflower oil are good alternatives.
Recipe adapted by Lieka Suzumara, RD from Oh My Veggies Blog at https://ohmyveggies.com/sweet-potato-and-millet-falafel/, author Meg van der Kruik, 2/15/2021, for Bastyr University Therapeutic Cooking 2, 2022.