Crispy Baked Falafel
Crispy Baked Falafel, an easy oven-cooked crispy falafel recipe using either canned or dry chickpeas. Forget frying, make a lighter falafel in your oven!
Equipment
- 1 food processor
- 1 baking sheet
Ingredients
- 1 ½ cups chickpeas soaked overnight or from can*
- 1 small red onion chopped
- 3 cloves garlic minced
- ⅓ cup cilantro chopped
- ⅓ cup Italian flat leaf parsley chopped
- 2 tablespoons lemon juice from 1 lemon
- 2 tablespoons olive oil plus more for baking
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons baking powder
- 2 tablespoons drippy tahini
- ¼ cup all-purpose flour as a binder (optional)
Instructions
- Prep chickpeas: If using dried chickpeas, add 1 cup dried chickpeas in 3 cups of water in a large bowl and leave sit overnight, at least 8 hours. Then drain and they’re ready to use in Step 2. If using canned chickpeas, first bake the chickpeas on the baking sheet for about 10-15 minutes to dry them out before making the falafel mixture.
- Preheat oven and prep baking sheet: Preheat oven to 400 degrees Fahrenheit (about 200 Celsius). Add a silicone baking mat or parchment paper to a baking sheet and set aside.
- Blend falafel ingredients: To a food processor, add 1 ½ cups chickpeas, 1 small red onion, 3 cloves garlic, ⅓ cup cilantro, ⅓ cup Italian flat leaf parsley, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon ground cumin, 2 teaspoons salt, 2 teaspoons baking powder, and 2 tablespoons drippy tahini. Pulse about 10-15 times, until the chickpeas are chopped and the ingredients are well combined, but not enough to make a into a completely blended paste. Give the mixture a taste and add more seasonings, as desired.
- Form into balls: Roll the falafel mixture into 1-2 tablespoon balls (the smaller the ball, the crispier the falafel will be after baking). Then flatten the ball and add it to the baking sheet. NOTE: If the mixture is not sticking together easily or is crumbly when making the balls, move on to the next step of adding a binding ingredient.
- Add binder (optional): If the falafel mixture is crumbly when forming the balls, sprinkle in a bit of ¼ cup all-purpose flour and mix it into the falafel mixture. Let it sit for about 5 minutes to thicken, then reform the balls. Continue to add more flour as needed until the balls are thick and stay formed when rolled and flattened.
- Bake until crispy: Once all formed falafel are on the baking sheet, brush each side with a small amount of olive oil. Then bake for 30 minutes, flipping once throughout to crisp the falafel on both sides. When done, remove and let cool 10 minutes before serving.
- To serve: Serve with hummus, tzatziki, or in pitas or salads.
Notes
Dry or canned chickpeas? Dry chickpeas will produce a falafel mixture that sticks and holds together easier than canned, as the canned garbanzo beans hold onto a lot of moisture and may be too crumbly. If using canned chickpeas, first bake them for 10-15 minutes before blending with the other ingredients to help them dry out and release their water.
Prep ahead: Falafel are excellent for prepping and freezing for later. You can also make the blended falafel mixture up to two days before baking (the extra time will allow the mixture to thicken as well).
Leftovers and storage: Store leftover falafel in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating. To reheat, cook for 10 in the stove, for 5 minutes in pan with a little bit of oil, or reheat 1 minute in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients except the optional flour for binding. This recipe uses all plant-based ingredients and is gluten free if you do not use the optional flour binder (you can use gluten free flour for this, if needed).
Nutrition
Serving: 1serving (1 ball)Calories: 77kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 463mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 184IUVitamin C: 5mgCalcium: 64mgIron: 1mg
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