Last Updated on May 19, 2021 by laurenpacek
These baked 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!
I'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 - these falafel are much better for you since they're baked and not deep fried, without sacrificing any flavor.
I like to eat these falafel on top of my Greek Power Bowl with homemade tzatziki sauce.
This recipe comes from the blog Willow Bird Baking.
Baked Falafel
These baked 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!
Ingredients
- 30 oz canned chickpeas, drained and rinsed
- 3 tbsp all-purpose flour
- 3 tbsp fresh parsley
- 4 cloves garlic, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chili powder
- ½ tsp kosher salt
- a few grinds of fresh black pepper
Instructions
- 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 ½ 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.
Nutrition Information:
Yield: 6 Serving Size: 6Amount Per Serving: Calories: 256Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 717mgCarbohydrates: 44gFiber: 12gSugar: 7gProtein: 13g
3 falafel per serving
I love falafel, especially baked ones! These look really tasty. Perfect to stuff in a pitta bread with some salad and hummus 🙂
I hear you, girl! I'm eating mine on top of a loaded Greek salad (coming later this week or next!) right now.