Description
Delicious and healthy oven-baked falafel made from chickpeas, fresh herbs, and spices. This recipe offers a lighter, oil-friendly alternative to traditional fried falafel, yielding crispy, golden patties perfect for serving in wraps, salads, or as a snack.
Ingredients
Scale
Falafel Mixture
- 2 (15oz) cans chickpeas, drained & rinsed
- 1/2 medium white onion, roughly chopped
- 1 bunch parsley, stems removed (about 1 loosely packed cup)
- 1 bunch cilantro, stems removed (about 1 loosely packed cup)
- 4 garlic cloves or 2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons all-purpose flour
For Baking
- Spray cooking oil (olive oil or other neutral tasting oil works best)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425ºF (220ºC). Lightly grease a baking sheet with spray oil and set aside to prepare the falafel mixture.
- Process Onion: Add the chopped onion to a food processor and pulse 5 to 6 times until minced. Transfer the minced onion to a clean tea towel or dish rag and squeeze out as much liquid as possible over a bowl or sink. Return the drained onion to the food processor.
- Combine Ingredients: To the food processor with the onion, add parsley, cilantro, garlic, lemon juice, ground cumin, salt, baking soda, and all-purpose flour. Pulse 6 to 8 times to combine. Then add the drained chickpeas and pulse until the mixture is minced and combined, scraping down the sides as needed.
- Shape Patties: Using about 3 tablespoons of the mixture, scoop into your hand and form into round patties. Place each patty on the prepared baking sheet. Alternatively, use an ice cream scoop to measure out the falafel mixture and then form patties.
- Oil the Patties: Lightly spray the tops of each falafel patty with cooking oil to encourage browning and crispness during baking.
- Bake Falafel: Place the baking sheet in the preheated oven and bake for 10 minutes. Carefully flip each patty over (handle gently as they may still be a bit fragile) and bake for an additional 10 minutes, or until golden brown and crispy on both sides. Serve immediately.
Notes
- For best texture, be sure to drain excess moisture from the onion to prevent soggy falafel.
- You can substitute fresh garlic with garlic powder, but fresh provides better flavor.
- This recipe uses baking soda to help tenderize and lighten the mixture.
- Feel free to add or adjust spices like cayenne or paprika for extra heat or flavor.
- If you prefer, falafel can be shaped into balls instead of patties before baking.
- Serve with tahini sauce, hummus, or your favorite salad for a complete meal.
