Crispy Baked Falafel
Chickpeas, fresh herbs, and warm spices are blended into a thick mixture, shaped into patties, and baked until a firm, crispy crust forms on the outside. Baking instead of deep-frying keeps the falafel lighter while still delivering a satisfying crunch and well-seasoned interior. Serve them in wraps, over grain bowls, or alongside a tahini dipping sauce.
Equipment
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 1 ½ cups dried chickpeas Soaked for at least 18–24 hours, not canned
- 1 cup fresh parsley Packed tightly with stems removed
- ½ cup fresh cilantro Packed tightly with stems removed
- 1 small red onion Roughly chopped
- 4 cloves garlic Peeled
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon sea salt Or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon baking powder
- 2 tablespoons chickpea flour Or substitute with all-purpose flour
- 2 tablespoons olive oil Optional for brushing; enhances crispiness
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- Drain and rinse the soaked chickpeas thoroughly. They should be softened but not cooked.
- In a food processor, combine chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, salt, pepper, and baking powder. Pulse until the mixture is well combined but not pureed. The texture should resemble coarse meal—slightly chunky, but cohesive.
- Add the chickpea flour and pulse 2–3 more times. If the mixture feels too wet, you can add an extra tablespoon of flour.
- Using damp hands or a cookie scoop, form the mixture into balls or patties, about 2 tablespoons each. Flatten slightly if desired for faster baking.
- Arrange the falafel on the prepared baking sheet, spacing evenly. If using, brush each with a touch of olive oil for enhanced browning and crispiness.
- Bake for 15 minutes, then carefully flip each falafel using a spatula. Bake for an additional 12–15 minutes until golden and crispy on both sides.
Notes
- You may prepare the falafel mixture up to 1 day in advance and refrigerate.
- If you're short on time, you can use canned chickpeas, but the falafel will be softer and not as crispy.
- Add 1/4 teaspoon cayenne or chili flakes for a spicy version.
Nutrition
Calories: 375kcalCarbohydrates: 53gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 641mgPotassium: 852mgFiber: 15gSugar: 10gVitamin A: 1461IUVitamin C: 27mgCalcium: 139mgIron: 7mg
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