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Baked Falafel Photo

Baked Falafel Recipe

Urvashee Patel
Baked Falafel can be frozen and pulled out when you need them. Great for a busy weeknight.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 day 40 minutes
Cuisine Greek
Servings 6
Calories 219 kcal

Ingredients
  

  • 2 cups Dry Chickpeas Soaked for 24 hours
  • 1 cup Red Onion Diced
  • 1/2 cup Parsley Leaves
  • 3/4 cup Fresh Cilantro Leaves
  • 4 cloves Garlic Chopped
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • pinch of Ground Cayenne Pepper Or to taste
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Lemon Juice
  • 5 tablespoons Oil

Instructions
 

  • Heat the oven to 375°F. Drain the chickpeas.
  • Combine the chickpeas, onion, parsley, cilantro, garlic, spices and baking soda in a food processor and pulse it a few times. Scrape down the sides and add the lemon juice and pulse until the chickpeas are finely minced.
  • Taste and adjust salt and spices if necessary.
  • Brush a full size baking sheet with 3 Tablespoons of oil.
  • Form 2 inch patties with your hands and place them on your baking sheet. Brush the tops with the remaining oil.
  • Bake for 12 minutes, flip over the patties and bake for another 12 minutes or until they nicely browned on both sides.
  • Serve with tahini or harissa alone or with pita and vegetables.

Notes

  • Only the part of the patty touching the baking sheet will brown so make sure your patties are flat enough to have contact with the baking sheet.
  • I use my small cookie scoop to get each patty to be the same size.

Nutrition

Calories: 219kcalCarbohydrates: 21gProtein: 4gFat: 12gSodium: 931mgFiber: 4gSugar: 1g
Keyword Baked, Chickpeas, Easy Dinners, Greek, Lunches, Spicy, Vegetarian
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