Description
This Baked Falafel recipe offers a healthier twist on the traditional Middle Eastern favorite by baking instead of frying. Made from soaked dried chickpeas combined with fresh herbs and spices, these falafel patties are crispy on the outside, tender inside, and full of vibrant flavors. Served with tahini, hummus, pita, or a fresh Mediterranean salad, they’re perfect for a wholesome and satisfying meal.
Ingredients
Scale
For the Falafel:
- 2 cups uncooked dried chickpeas
- 1/2 teaspoon baking soda
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 cup parsley leaves
- 3/4 cup cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion, quartered
- 7 to 8 garlic cloves, peeled
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne (optional)
- Kosher salt, to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil, for coating
For Serving (Optional):
- Tahini Sauce
- Hummus
- Pita pockets
- Mediterranean Cucumber Tomato Salad, or sliced cucumber and tomatoes
- Baby arugula
- Pickles like pickled turnips
Instructions
- Soak the chickpeas: The day before cooking, place the dried chickpeas and baking soda in a large bowl. Cover with at least 2 inches of water and soak overnight for at least 18 hours until softened.
- Process the falafel mixture: Drain and pat dry the soaked chickpeas once very soft. In a food processor fitted with a blade, combine chickpeas, chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Season with black pepper, cumin, coriander, cayenne (if using), and a generous pinch of kosher salt. Pulse in 40-second bursts until the mixture is well combined but not pureed.
- Chill the mixture: Transfer the falafel mixture into a container, cover tightly, and refrigerate for at least 1 hour or up to 24 hours. This helps the flavors meld and firms up the mixture.
- Prepare for baking: Preheat your oven to 350°F (175°C) and lightly oil a baking sheet. Just before baking, stir the sesame seeds into the chilled falafel mixture.
- Form the falafel patties: Wet your hands to prevent sticking and shape the mixture into balls about 1/2 inch thick (roughly 1 tablespoon each). Place them evenly spaced on the oiled baking sheet and brush the tops lightly with extra virgin olive oil.
- Bake the falafel: Bake in the preheated oven for 8 minutes. Then, carefully flip each falafel and continue baking for an additional 7 to 12 minutes until golden brown and cooked through.
- Serve: Allow the falafel to cool slightly, then serve warm alongside tahini sauce, hummus, pita bread, arugula, and a Mediterranean cucumber tomato salad for an authentic and delicious meal experience.
Notes
- Use dried chickpeas soaked overnight for the best texture and flavor; canned chickpeas often result in crumbling falafel.
- You can use store-bought toasted sesame seeds or lightly toast raw sesame seeds in a dry pan over low heat for about 3 minutes, swirling frequently until golden.
- To freeze uncooked falafel patties, place them on a parchment-lined baking sheet until firm, then transfer to a freezer bag. Freeze for up to one month. Bake directly from frozen, adding around 5 minutes to the baking time.
Nutrition
- Serving Size: 1 serving (about 3 falafel patties)
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
