Baked Falafels are simple, well-spiced, and perfectly crisp on the outside while remaining soft on in the inside. These baked rounds are healthier than the deep fried version without compromising any flavor!
I got into falafel several months ago. Even though I’m not vegan, I enjoy eating more plant-based, especially when I eat out. I love ordering falafels at my local Halal Guys or Little Greek restaurants but wanted to try making them at home.
When I started looking in my cookbooks and asking around for recipes, most falafels were deep fried. I wanted a healthier alternative and love easy baked recipes. I don’t know what I would do without my food processor or oven, seriously! If we ever move abroad (probably won’t happen but we watch a lot of House Hunters International, so I can dream) I would definitely be that person who freaks out when flats don’t have full-size ovens haha.
What I most about this recipe is that it’s easy and accessible. Typically, I prefer using fresh herbs but we’re in between AeroGarden cycles, so I’ve been cooking with dried herbs lately. To make baked falafel, mix ingredients together, form into small patties, let firm up, bake, then enjoy in a pita bread wrap, salad, or as an appetizer with hummus and tahini! I love serving falafel over seasoned rice with spinach hummus, red onion, and kalamata olives.
- 2 14.5 ounce cans chickpeas drained and rinsed
- 1/4 red onion chopped
- 4 garlic cloves chopped
- 3 tablespoons dried cilantro
- 2 1/2 tablespoons dried parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon baking soda
- Mix chickpeas, red onion, garlic, cilantro, and parsley in a food processor.
- Transfer to a medium-sized bowl and stir in remaining ingredients.
- Form the mixture into falafel patties. Place the patties on a plate then let firm up in the refrigerator for one hour.
- Preheat oven to 400F. Transfer patties to a sprayed baking sheet.
- Bake for 20 minutes then flip and bake for another 15 minutes. The result should be a firm, browned falafel. Enjoy in a pita bread wrap, salad, or as an appetizer with hummus and tahini!
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