Some say falafel is the ultimate comfort food, and we couldn’t agree more. This baked version keeps all the traditional flavors while cutting down on oil, making it a healthier option that doesn’t skimp on taste. Perfect for wraps, salads, or just snacking!
Why This Recipe Works
- Baking instead of frying reduces oil without losing the crispy exterior.
- A blend of herbs and spices ensures every bite is packed with flavor.
- Simple ingredients come together for a protein-rich meal that’s both satisfying and nutritious.
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking soda
- 2 tbsp olive oil
Equipment Needed
- Food processor
- Baking sheet
- Parchment paper
Instructions
Step 1: Prep Your Ingredients
After soaking your chickpeas overnight, drain and rinse them thoroughly. This is crucial for achieving the right texture. Combine the chickpeas, onion, garlic, parsley, cilantro, salt, cumin, and coriander in your food processor. Pulse until the mixture is finely ground but not pureed. You’re aiming for a coarse meal that holds together when pressed.
Step 2: Shape Your Falafel
Transfer the mixture to a bowl and stir in the baking soda. This little trick helps the falafel puff up slightly in the oven. With slightly wet hands, form the mixture into small balls or patties. If the mixture feels too wet, you can add a tablespoon of flour to help bind it.
Step 3: Bake to Perfection
Preheat your oven to 375°F and line a baking sheet with parchment paper. Brush each falafel with olive oil to ensure they get that golden, crispy exterior. Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and firm to the touch.
Tips and Tricks
For an even crispier exterior, you can broil the falafel for the last 2-3 minutes of baking. Just keep a close eye to prevent burning. If you’re short on time, canned chickpeas can work in a pinch, but the texture will be softer. For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the mixture.
Recipe Variations
- Swap half the chickpeas for fava beans for a traditional Egyptian twist.
- Add roasted red peppers or sun-dried tomatoes for a sweet and tangy flavor.
- For a gluten-free option, use chickpea flour instead of all-purpose flour to bind the mixture.
Frequently Asked Questions
Can I make falafel without a food processor? Yes, but it will require more elbow grease. You can mash the chickpeas with a fork or potato masher and finely chop the herbs and onions by hand.
How do I store leftover falafel? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I freeze falafel? Absolutely! Freeze them before baking for best results. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
Summary
This baked falafel recipe is a healthier twist on a classic, offering all the flavor and crunch without the deep fryer. Perfect for meal prep, parties, or a quick weeknight dinner.