Baked Falafel

There’s something special about the aroma of spices filling the kitchen, transporting you to a warm, bustling market where dishes burst with flavor. I remember the first time I took a bite of falafel, crunching through the crispy exterior to find a soft, herb-packed center. It was a delightful surprise that made me appreciate its wholesome goodness. This baked falafel recipe means a lot to me because it allows you to enjoy this tasty dish without the extra oil from frying. You can feel good about making it at home, knowing each bite is filled with nutritious ingredients. The way these falafels turn a simple meal into something flavorful and hearty is truly special.

Why Make This Recipe

Baked falafel is not just a treat for your taste buds; it’s also a healthy option that doesn’t compromise on taste. This recipe is simple and uses readily available ingredients, making it perfect for both beginners and seasoned cooks. Plus, baking instead of frying reduces the calories and mess, so you can enjoy falafel anytime without the guilt. By making your own, you can customize the flavors to your liking and know exactly what’s in them. This dish brings a vibrant touch to your meals, whether you serve them as an appetizer, main course, or in a wrap.

How to Make Baked Falafel

Ingredients

• 1 can (15 oz) canned chickpeas (drained and rinsed)
• 1/2 cup fresh parsley (chopped)
• 1/2 cup fresh cilantro (chopped)
• 3 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons flour (or breadcrumbs)
• To taste salt
• 1 tablespoon olive oil (for brushing)

Directions

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. In a food processor, place the drained chickpeas, chopped parsley and cilantro, minced garlic, chopped onion, cumin, coriander, and a pinch of salt. Pulse everything until the mixture is coarsely combined and slightly chunky; avoid over-processing to keep some texture.
3. Add the flour to the mixture and pulse a few more times until it just comes together when pressed; it should be moist but hold its shape.
4. Using your hands, gently shape the mixture into small balls or patties, about 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
5. Brush or lightly spray each falafel with olive oil for a golden finish and to help create a crispy exterior during baking.
6. Bake in the preheated oven for 20-25 minutes, flipping the falafel halfway through, until golden brown and slightly crispy around the edges.
7. While the falafel bakes, prepare a simple sauce such as yogurt or tahini to serve alongside.
8. Once baked, let the falafel rest for 5 minutes on the baking sheet to set their shape and enhance their crunchiness.
9. Transfer the falafel to a platter, garnish with extra herbs if desired, and serve warm with your favorite sauce for a satisfying, herby bite.

How to Serve Baked Falafel

Baked falafel is versatile! You can serve it in pita bread with fresh veggies like lettuce, tomatoes, and cucumbers. Drizzle some tahini or yogurt sauce over them for extra flavor. They also make a great side dish for salads or can simply be enjoyed on their own as a snack.

How to Store Baked Falafel

To store leftover baked falafel, place them in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them. Just make sure to separate them with parchment paper to avoid sticking. When you’re ready to eat, simply reheat them in the oven.

Tips to Make Baked Falafel

• Ensure your chickpeas are well-drained; excess moisture can affect the texture.
• Adjust herbs according to your taste; feel free to add more or use different ones like mint or dill.
• If your mixture feels too dry, add a bit of water or more olive oil to help it stick together.

Variation

You can try adding spices like smoked paprika or chili powder for a kick. If you love a cheesy flavor, a little nutritional yeast can also enhance the taste.

FAQs

1. Can I use dried chickpeas instead of canned? Yes, but you’ll need to soak and cook them beforehand. Typically, you need about 1.5 cups of cooked chickpeas for this recipe.
2. Can I bake falafel without a food processor? You can mash the ingredients by hand, but it will require more effort to combine the flavors.
3. What sauce pairs well with falafel? Classic choices are tahini sauce, tzatziki, or even a spicy harissa yogurt. Feel free to experiment with your favorite dips!

Baked Falafel

A healthy and flavorful baked falafel recipe that is easy to make and packed with nutritious ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Healthy, Middle Eastern

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can (15 oz) canned chickpeas (drained and rinsed) Chickpeas should be well-drained.
• 1/2 cup fresh parsley (chopped) Fresh parsley enhances flavor.
• 1/2 cup fresh cilantro (chopped) Feel free to adjust herbs to your liking.
• 3 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 teaspoon ground cumin Adds earthiness and warmth.
• 1/2 teaspoon ground coriander
• 2 tablespoons flour (or breadcrumbs) Helps bind the mixture.
• to taste salt
• 1 tablespoon olive oil (for brushing) For a golden finish.

Method

 

Preparation

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. In a food processor, place the drained chickpeas, chopped parsley and cilantro, minced garlic, chopped onion, cumin, coriander, and a pinch of salt. Pulse until the mixture is coarsely combined.
3. Add the flour and pulse a few more times until the mixture just comes together when pressed.
4. Shape the mixture into small balls or patties, about 1.5 inches in diameter, and place them on the prepared baking sheet.
5. Brush each falafel with olive oil for a crispy exterior.

Baking

1. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown.
2. Let the falafel rest for 5 minutes on the baking sheet after baking.

Serving

1. Transfer the falafel to a platter, garnish with extra herbs if desired, and serve warm with your favorite sauce.

Notes

Store leftover baked falafel in an airtight container in the refrigerator for 3-4 days. To freeze, separate with parchment paper.