Description
These crispy baked falafel are golden outside, tender and herb-packed inside. Made with soaked chickpeas, fresh herbs, and spices, they’re oven-baked for a lighter take on classic Middle Eastern falafel without sacrificing flavor or texture.
Ingredients
- 1 cup dried chickpeas, soaked for 4 to 24 hours
- 1/2 cup red onion, roughly chopped
- 1/2 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 garlic cloves, peeled and quartered
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 cup extra-virgin olive oil (for baking sheet)
- 1 tablespoon extra-virgin olive oil (for falafel mixture)
Instructions
- Preheat oven to 375°F (190°C) and coat a large baking sheet with 1/4 cup olive oil.
- Drain chickpeas thoroughly. Add to food processor with onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and 1 tablespoon olive oil.
- Process for about 1 minute until cohesive and smooth, scraping sides as needed.
- Shape mixture into 2-inch wide, 1/2-inch thick patties using about 2 tablespoons per falafel.
- Place falafel on the oiled baking sheet with space in between.
- Bake for 25–30 minutes, flipping halfway through, until golden and crisp on both sides.
- Let cool slightly before serving with desired accompaniments.
Notes
- Do not substitute canned chickpeas—mixture will be too wet.
- Add cayenne for a spicy kick or ground coriander for added depth.
- Refrigerate mixture up to 24 hours before baking.
- Air-fry at 375°F for 12–15 minutes as an alternative to baking.
- Freeze baked falafel for up to 3 months.
- Prep Time: 15 minutes (plus 4–24 hours soaking)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
