Baked, not fried — but still crispy on the outside and fluffy-green on the inside. These falafel are foolproof, freezer-friendly, and way better than anything from a box.
Why Baked?
Traditional falafel are deep fried, which is delicious but messy. Baking at high heat with a brush of oil gives you 90% of the crunch with none of the splatter. They also hold together better.
Ingredients
- 2 cans (400g each) chickpeas, drained and patted very dry
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne
- 3 tablespoons flour (or chickpea flour for GF)
- 1 teaspoon baking powder
- Salt and pepper
- Olive oil for brushing
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
- Pulse all ingredients except flour and baking powder in a food processor until a coarse mixture forms — not a paste.
- Transfer to a bowl, fold in flour and baking powder. Refrigerate 30 minutes.
- Shape into balls or patties, place on baking sheet. Brush tops with olive oil.
- Bake 25 minutes, flipping halfway, until golden and crispy.
Serving Ideas
- In a pita with tahini sauce, pickles, and tomatoes
- On a mezze plate with hummus, tabbouleh, and flatbread
- Over a grain bowl with roasted vegetables
Tips
- The key to crispy: Dry the chickpeas thoroughly. Wet chickpeas = soggy falafel.
- Freeze raw: Shape the balls and freeze on a tray, then bag them. Bake from frozen adding 5 minutes.
Nutrition (per 4 falafel)
Calories: 280 | Protein: 12g | Carbs: 40g | Fat: 8g | Fiber: 9g