Crispy Baked Falafel Recipe
Crispy baked falafel made with dried chickpeas, fresh herbs, garlic, and warm spices. This easy homemade falafel is baked instead of fried for a healthy, flavorful recipe that’s perfect for pita, wraps, bowls, or salads.
Ingredients
- 1 cup dried chickpeas, soaked in water in the refrigerator for 8 to 24 hours, then drained well
- 1/4 cup olive oil extra virgin
- 1/2 cup onion roughly chopped
- 4 cloves garlic
- 1/2 bunch parsley fresh
- 1/2 bunch cilantro fresh
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 1-2 tablespoons water if needed
Instructions
- Soak the chickpeas. Add the dried chickpeas to a large bowl and cover with plenty of cold water. Soak in the refrigerator for at least 8 hours or up to 24 hours. Drain very well and pat dry lightly if they seem wet.
- Preheat the oven.Preheat the oven to 400°F. Add 1/4 cup olive oil to a large rimmed baking sheet and spread it around evenly.
- Make the falafel mixture.In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, salt, pepper, cumin, coriander, baking powder, lemon juice, and remaining 1 tablespoon olive oil.
- Pulse to the right texture.Pulse until the mixture looks finely chopped and holds together when pressed between your fingers. It should look like small crumbly bits, not smooth like hummus. Scrape down the sides as needed.If the mixture seems too dry to hold together, add 1 tablespoon water and pulse again. Add the second tablespoon only if needed.
- Rest the mixture.Let the mixture sit for 15 to 20 minutes, or refrigerate it for 20 to 30 minutes if it feels soft. This helps it firm up and makes shaping easier.
- Shape the falafel.Scoop about 2 tablespoons of mixture and shape into patties about 2 inches wide and 1/2 inch thick. Press firmly so they hold together well. Place on the oiled baking sheet.
- Bake.Bake for 15 minutes. Carefully flip each falafel, then bake another 10 to 15 minutes, until both sides are deep golden brown and the edges look crisp.
- Serve.Serve warm with pita, tahini sauce, hummus, chopped salad, or in a grain bowl.
Video
Notes
Do not use canned chickpeas
They are too soft and will give you a mushier falafel. If the mixture is too wet
Add 1 to 2 tablespoons chickpea flour or all-purpose flour and chill for 20 minutes. If the mixture is too dry
Add 1 tablespoon water at a time until it just holds together when pressed. Best shape for baked falafel
Patties work better than balls because they bake more evenly and get crispier.
They are too soft and will give you a mushier falafel. If the mixture is too wet
Add 1 to 2 tablespoons chickpea flour or all-purpose flour and chill for 20 minutes. If the mixture is too dry
Add 1 tablespoon water at a time until it just holds together when pressed. Best shape for baked falafel
Patties work better than balls because they bake more evenly and get crispier.
Nutrition
Calories: 1303kcalCarbohydrates: 141gProtein: 43gFat: 68gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 43gSodium: 5140mgPotassium: 2257mgFiber: 39gSugar: 26gVitamin A: 2890IUVitamin C: 63mgCalcium: 635mgIron: 20mg
Tried this recipe?Let us know how it was!