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Baked falafel served with fresh vegetables and tahini sauce

Baked Falafel

A healthy and flavorful baked falafel recipe that is easy to make and packed with nutritious ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.