Baked Falafel
Baked Falafel, packed with herbs and chickpeas, is full of nutritious ingredients and vibrant flavor, all baked in a delicious olive oil and herb blend.
Servings: 20 falafels
Cost: $4.12
Equipment
Ingredients
Falafels
- 1-1/4 cups dried chickpeas
- 1 cup coarsely chopped Italian flat-leaf Parsley
- 1 cup coarsely chopped cilantro
- 1 cup thinly sliced green onion whites
- 6 cloves garlic coarsely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons salt
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1/4 cup vegetable broth or water
On the tray
- 1/4 cup jarred pepperoncinis liquid
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
Instructions
- Place chickpeas in a large bowl, with plenty of room for expansion, and add lots of cold water. Leave out to soak overnight, about 8–12 hours or until tender. They can soak for up to 2 days—just keep them covered in the fridge for longer periods of time.
- Preheat oven to 375°F. Drain chickpeas well and add to a large food processor. Add in parsley, cilantro, and green onions. Add chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth. Pulse for 3–5 minutes on high speed, scraping down the sides as needed. Blend until chickpeas are broken down and herbs are well incorporated.
- Set out a large sheet pan. In a small bowl stir together the olive oil, pepperoncini liquid, garlic powder, oregano, and pepper. Whisk and then pour on the sheet pan. Tip the tray until the mixture coats the bottom of the pan. Set aside.
- Using a 1/8-cup measuring cup, scoop the dough and shape into discs about 1/2-inch thick and 2 inches wide. If the mixture is too hard to work with, refrigerate it for 20–30 minutes. Place the patties on the oiled tray. You should get about 20–22 falafel patties.
- Bake for 25–30 minutes. After 15 minutes, remove the pan and turn all the patties to the other side using a metal spatula. Patties should be golden brown on both sides.
- Serve fresh out of the oven with sauce of choice. Make falafel wraps or bowls (see note 1).
Notes
Note 1: There are lots of ways to enjoy Baked Falafel! My favorite is in a falafel bowl with red pepper hummus and tzatziki sauce. You can find my favorite tzatziki sauce in this Greek chicken recipe.
- In a falafel bowl: Start with a base of cooked couscous, rice, veggies, or a salad. Add the Baked Falafel patties and any other toppings such as chopped cherry tomatoes, sliced Persian cucumbers, halved Kalamata olives, thinly sliced red onions, feta cheese, and toasted pita bread. Add sauces such as hummus, tzatziki, baba ghanoush, or tahini sauce.
- In a wrap: Fill a large pita or tortilla with lettuce, cherry tomatoes, veggies, feta cheese, and sauce; I suggest hummus or tzatiziki.
- In a salad: I love this Greek salad with a few falafel patties added in.
- As an appetizer: Serve falafel with a variety sauces to dip in! Use sauces like hummus, tzatziki, baba ghanoush, or tahini.
Nutrition
Serving: 22falafels | Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 181mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg