Description
Oven Baked Falafel is a healthy and delicious twist on the classic Middle Eastern favorite. Made with chickpeas, fresh herbs, and aromatic spices, these falafel patties are baked to golden perfection instead of fried, making them a lighter yet flavorful option. Perfect as an appetizer, snack, or part of a vegetarian meal.
Ingredients
Scale
Falafel Mixture
- 2 (15oz) cans chickpeas, drained & rinsed
- 1/2 medium white onion, roughly chopped
- 1 bunch parsley, stems removed (about 1 loosely packed cup)
- 1 bunch cilantro, stems removed (about 1 loosely packed cup)
- 4 garlic cloves or 2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons all-purpose flour
For Baking
- Spray cooking oil (olive oil or other neutral tasting oil work best)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425ºF (220ºC). Lightly grease a baking sheet with spray oil and set it aside for the falafel patties.
- Drain onion moisture: In a food processor, pulse the roughly chopped onion 5 to 6 times until minced. Transfer the minced onion to a clean tea towel or dish rag. Wrap the towel around the onion and squeeze out as much liquid as possible over a bowl or sink. Return the drained onion to the food processor.
- Pulse herbs and spices: Add parsley, cilantro, garlic, lemon juice, ground cumin, kosher salt, baking soda, and all-purpose flour to the food processor with the onion. Pulse 6 to 8 times until well combined. Then add the drained chickpeas and pulse until the mixture is finely minced but not pureed, scraping down the sides as needed.
- Form patties: Scoop about 3 tablespoons of the falafel mixture into your hand and shape it into a patty. Place the patty on the prepared baking sheet. Alternatively, use an ice cream scoop to portion out the mixture, then form into patties. Repeat until all mixture is used.
- Spray with oil and bake first side: Lightly spray the tops of each falafel patty with cooking oil to help achieve a crispy exterior. Bake in the preheated oven for 10 minutes.
- Flip and bake second side: Carefully flip each falafel patty—handle gently as they can be fragile at this stage. Bake for an additional 10 minutes or until the patties are golden brown and cooked through. Serve immediately and enjoy.
Notes
- If the mixture feels too wet to hold together, add a little extra flour or pulse it a bit more to help bind.
- For a spicier falafel, consider adding cayenne pepper or chopped fresh chili to the mix.
- Use fresh herbs for best flavor; dried herbs won’t provide the same vibrant taste or texture.
- These falafels can be served with tahini sauce, hummus, or wrapped in pita with fresh vegetables.
- To make gluten-free, substitute all-purpose flour with chickpea flour or another gluten-free binder.
