Baked Falafel

These falafel are everything you could want them to be: flavorful, crisp on the outside, creamy on the inside, and healthier since they’re baked and not fried!
Baked Falafel | A Nerd CooksI’ve long been an admirer of Greek/Mediterranean food.  But after grabbing lunch at a Mediterranean place while at a conference last week, I got to thinking: Making falafel can’t be that hard, right?

Turns out, not hard at all.  The food processor does 90% of the work for you, and then the rest is just scooping and shaping the dough/batter/whatever into patties and sliding them into the oven.

Plus – they’re much better for you since they’re baked and not deep fried, without sacrificing any flavor.
Baked Falafel | A Nerd Cooks

This recipe makes 6 servings, which was perfect for my purposes.  I have 5 servings to put on top of salads throughout the work week, and 1 serving to eat greedily as soon as they come out of the oven.

I found this recipe on Willow Bird Baking.

You’ll need (I got 18 little patties out of this recipe; ~3 per serving):

  • 2-15 oz. cans chickpeas, drained and rinsed
  • 3 tbs flour
  • 3 tbs fresh parsley
  • 4 cloves garlic, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chili powder
  • 1/2 tsp salt
  • a few grinds of fresh black pepper

Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

Combine all ingredients in the bowl of a food processor.  Pulse until well combined, but not completely pulverized and smooth.  Scrape down the sides of the bowl as needed.

Using your hands, form into patties that are approximately 1 1/2 inches in diameter and 1 inch thick.  A cookie scoop can help you with portioning.

Bake for 20 minutes, flipping the patties over halfway through.

Baked Falafel | A Nerd Cooks

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5 thoughts on “Baked Falafel

  1. Pingback: Tzatziki Sauce | A Nerd Cooks

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  3. Pingback: Mediterranean Chopped Salad – Updated! | A Nerd Cooks

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