Description
This baked falafel recipe offers a healthier twist on the traditional fried Middle Eastern favorite. Made from soaked chickpeas blended with fresh herbs and spices, these crispy patties are baked to golden perfection, ensuring a moist yet crisp texture without the extra oil. Served in warm pita bread with hummus, fresh vegetables, pickled onions, and tahini sauce, this dish is a satisfying and flavorful vegetarian meal perfect for lunch or dinner.
Ingredients
Falafel
- 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry
- ½ cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 1 cup chopped fresh cilantro leaves and stems, patted dry
- 1 cup chopped fresh parsley leaves and stems, patted dry
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
For Serving
- Pita bread (use gluten-free pita if needed)
- Hummus
- Diced veggies (such as tomato, cucumber)
- Fresh herbs (chopped parsley, fresh mint)
- Pickled red onions
- Tahini sauce
Instructions
- Preheat the oven: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare the falafel mixture: In a large food processor, combine the soaked chickpeas, chopped shallot or onion, garlic cloves, lemon zest, ground cumin, ground coriander, sea salt, cayenne pepper, baking powder, chopped cilantro, chopped parsley, and 1 tablespoon of extra-virgin olive oil. Pulse the ingredients until they are well combined but still retain some texture — avoid pureeing into a smooth paste. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Form the patties: Using a 2-tablespoon scoop and your hands, shape the mixture into 12 to 15 thick patties. Be careful not to pack them too tightly, or the falafel will become dense. If the patties don’t hold together well, pulse the mixture a few more times in the food processor.
- Bake the falafel: Arrange the patties on the prepared baking sheet and drizzle generously with olive oil. Bake for 14 minutes, then flip each patty and continue baking for an additional 10 to 12 minutes, or until the falafel are golden brown and crisp on the outside.
- Warm the pita: During the last few minutes of baking, wrap the pita bread in foil and place it in the oven to warm through gently.
- Assemble the falafel pita: Spread a layer of hummus inside the warm pita bread. Add the baked falafel patties, diced vegetables like tomato and cucumber, fresh chopped herbs such as parsley and mint, pickled red onions, and finish with generous drizzles of tahini sauce for a delicious and well-rounded meal.
Notes
- Ensure chickpeas are soaked for a full 24 hours and rinsed well for best texture and flavor.
- Do not use cooked or canned chickpeas, as they will make the mixture too soft and prevent the falafel from forming correctly.
- Using olive oil for drizzling while baking is key to achieving a moist yet crispy texture without frying.
- If falafel mixture is too crumbly, pulse again slightly or add a teaspoon of water to help bind.
- Falafel can be made ahead and reheated in the oven for a few minutes to retain crispness.
- Prep Time: 25 minutes (includes 24 hours soaking time for chickpeas)
- Cook Time: 26 minutes
- Category: Appetizer / Main Dish
- Method: Baking
- Cuisine: Middle Eastern
