Easy Baked Falafel Recipe
This easy baked falafel recipe is one of my favorite healthy recipes. They are made of chickpeas and herbs originating from Mediterranean cuisine. Falafel is great in pitas, sandwiches, wraps, and salads.
Ingredients
- 1 cup uncooked dried chickpeas soaked overnight
- 3 cloves garlic
- 1/2 cup onion roughly chopped
- 1 cup freshly chopped parsley about one large bunch
- 1 cup freshly chopped cilantro about one large bunch
- 1 tsp lemon zest
- 1/4 tsp ground cardamom
- 1 tsp ground cumin
- 2 tbsp all-purpose flour can sub for gluten-free flour
- 1/4 tsp cayenne pepper
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp extra-virgin olive oil plus more for drizzle
Instructions
- The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
- Preheat your oven to 400°F.
- Drain & rinse the chickpeas and add them to a food processor, along with onion, garlic, lemon zest, parsley, cilantro, cumin, coriander, cardamom, cayenne pepper, salt, black pepper, and olive oil. Pulse until the mixture is finely chopped but not pureed.
- Transfer the falafel mixture to a bowl and add the all-purpose flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Use your hands or an ice cream scoop to form the falafel mixture. Shape the mixture into small balls or patties. If the mixture is too sticky, add a little more flour.
- Place the balls or patties on a baking sheet lined with parchment paper. Brush or drizzle generously with olive oil.
- Bake for 20-25 minutes, flip them over halfway through the baking time (around 10-12 minutes). This will help both sides get crispy and golden brown. Serve hot with your favorite toppings & sauce.
Notes
Use dried chickpeas, not canned chickpeas. Canned chickpeas cannot be substituted in this recipe. Your falafel will turn out mushy.