Baked Falafel

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!

EASY BAKED FALAFEL RECIPE

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.

Baked Falafel Recipe

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.

Easy Baked Falafel Recipe

Baked Falafel
Yields: 16 falafels, depending on size


2 (14.5-ounce) cans chickpeas, rinsed and drained
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

Directions

1. Mix chickpeas, red onion, garlic, cilantro, and parsley in a food processor.

2. Transfer to a medium sized bowl and stir in remaining ingredients.

3. Form the mixture into falafel patties. Place the patties on a plate then let firm up in the refridgerator for one hour.

4. Preheat oven to 400F. Transfer patties to a sprayed baking sheet.

5. 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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38 thoughts on “Baked Falafel

    1. Yayyy 🙂 Oh yes, I love our AeroGarden. I should do an overview post about it lol. There are a few posts from when we first got it but now that we’ve had it for a couple years, I should share our experience with it!

      Like

  1. I’ve been seeing a lot of falafel lately but your recipe hit me as a winner. Love that you use canned chickpeas, and I think I need to make ahead some of these for lunches.

    Liked by 1 person

  2. I love the healthy spin you put on these! I make falafels a lot during the summer to use up the curly parsley in my garden!! Can’t wait to try this recipe! pinned for later Thank you!

    Liked by 1 person

  3. Yummy! My husband and I recently fell in love with falafel, but making it myself just seemed too much. I love that this recipe is baked, so I will have to try this.

    Liked by 1 person

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