Easy Baked Falafel with Canned Chickpeas
Learn how to make crispy, fluffy, oven-baked falafel at home using canned chickpeas, fresh herbs, and simple pantry stapes. They’re golden brown and delicious, great served as is or in a pita wrap!
Servings 18 falafel
Calories 12kcal
Equipment
- Food processor
Ingredients
- 2 14.5 ounce cans chickpeas drained and rinsed
- ¼ red onion chopped
- 4 garlic cloves chopped
- ½ cup fresh cilantro chopped
- ½ cup fresh parsley chopped
- 1 tablespoon all-purpose flour gluten-free, if needed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon baking soda
Instructions
- In a food processor, mix together chickpeas, onion, garlic, cilantro, and parsley. Add remaining ingredients and pulse until well combined.
- To shape, scoop a heaping tablespoon of the falafel mixture and form uniform-sized balls or flattened patties.
- Optional: Arrange on a plate or parchment-paper lined baking sheet and let firm up in the fridge for 1 hour.
- Preheat oven to 400F. Bake for 20 minutes, flip, return to oven and let continue baking for 15 minutes, until firm, brown, and crispy.
- Enjoy in a pita bread wrap, salad, or as is with hummus and tahini!
Notes
Store leftovers in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or air fryer until warmed through.
