The Best Baked Falafel Recipe
This recipe is fuss free and requires no frying! The falafel is easily prepared in a food processor then baked in the oven to achieve that crisp, golden-brown outside that makes falafel so crave-worthy.
Servings: 6
Calories: 186kcal
Ingredients
- 1 cup dried Chickpeas (also called garbanzo beans), soaked overnight in water
- ¼ cup parsley, roughly chopped
- ¼ cup cilantro, roughly chopped
- 1 medium jalapeño, roughly chopped (opt.)
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp cardamom
- ½ tsp black pepper
- ¼ tsp salt
- 1 tbsp flour
- 1 tbsp baking powder
Instructions
- Start by preheating your oven to 375°F. To begin the falafels, drain and rinse the chickpeas that have been soaking, and add them in along with the parsley, cilantro, jalapeño (opt), garlic, cumin, cardamom, salt, and pepper . Pulse lightly until the ingredients are mostly blended together but still retain some texture. Nothing should be larger than the size of a small pea and the mixture should resemble course sand.
- Next, add in the flour and baking soda, pulsing lightly until it is fully incorporated into the falafel mix, then place the finished mixture into the fridge for 30 minutes to 1 hour to allow it to firm up.
- Spray a baking sheet with a thin layer of oil and begin shaping the falafel mixture into small balls (about the size of medium/small meatballs), and spread them out evenly on the baking tray. You may have to do two batches, so don't cram all the falafel onto one tray if it is too crowded. Bake for 15 minutes on one side, removing the falafel to flip to the other side, then bake for an additional 10-15 minutes or until both sides have a nice crisp outside. Remove from the oven and allow them to cool before enjoying them in pita bread with tahini, cucumber, parsley, or maybe even in a nourish bowl!
Notes
You can use chickpea powder or any mildly flavored flour you prefer for this recipe instead of regular all-purpose flour.