Healthy Baked Falafel
Enjoy the classic crispy texture and aromatic herb-filled center of traditional falafel with this lighter, oven-baked version.
Ingredients
- •2 cans (15 oz each) chickpeas, rinsed and patted very dry
- •1/2 cup fresh parsley, packed
- •1/2 cup fresh cilantro, packed
- •1/2 small yellow onion, chopped
- •3 cloves garlic, minced
- •1 tablespoon olive oil
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon baking powder
- •3 tablespoons chickpea flour or all-purpose flour
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with olive oil.
- 2
In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, olive oil, cumin, coriander, salt, and pepper.
- 3
Pulse the mixture until it is coarsely ground but not a smooth paste; it should hold together when squeezed.
- 4
Transfer the mixture to a bowl and stir in the flour and baking powder.
- 5
Scoop about 2 tablespoons of the mixture at a time and shape them into small patties or balls.
- 6
Place the falafel on the prepared baking sheet and lightly spray the tops with cooking spray.
- 7
Bake for 25-30 minutes, flipping halfway through, until the falafel are golden brown and crispy on the outside.
💡 Chef tips
- Ensure the chickpeas are completely dry after rinsing; excess moisture is the main cause of crumbly falafel.
- You can prepare the mixture up to 24 hours in advance and keep it refrigerated, but add the baking powder just before baking.
- Serve these inside warm pita bread with tahini sauce, pickled vegetables, and fresh cucumber-tomato salad.
✅ How it should turn out
The finished falafel should have a deep golden-brown crust, a vibrant green interior, and a nutty, savory flavor with a light, fluffy texture.