Baked Falafel ~
Easy oven-baked falafel with a lightly crispy exterior and soft, flavorful interior.
Serve with Lemon Orzo Rice, warm pita bread, and Tzatziki Sauce.
Easy Baked Falafel Recipe
This healthy falafel recipe is made with a flavorful mixture of chickpeas, fresh herbs, and aromatic spices.
I like this easy falafel recipe recipe because it’s packed with traditional flavor without the hassle of deep frying. To make-ahead, simply prep the falafel mixture then refrigerate the uncooked falafel patties until you’re ready to bake.
How to Serve Falafel
Falafel is such a versatile food; it can be served as a main dish, side dish, or even as a satisfying snack. Here are a few suggestions:
- For a classic presentation – Make the falafel part of a mezze spread, by serving it hot with warm pita bread, creamy hummus, and tangy tzatziki sauce. Add a side of crisp lettuce, juicy tomatoes, and crunchy cucumbers for a refreshing contrast.
- Pita Sandwiches – Stuff the baked falafel into a pita wrap along with your favorite fresh veggies.
- Grain Bowls or Salad Bowls – Top a bowl of fluffy couscous, quinoa, or a bed of crisp salad greens with baked falafel, sliced red onion, diced tomatoes, and cucumber slices. Drizzle with creamy tahini sauce and sprinkle with sesame seeds for added texture and flavor. Garnish with fresh herbs like parsley and cilantro for a vibrant finish.
Ingredients for Baked Falafel
You will need the following:
- 2 cups fresh parsley leaves
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup fresh cilantro leaves
- 1/2 cup yellow onion
- 2 tablespoons tahini
- 1 tablespoon garlic
- 1 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
Ingredient Notes
- Fresh Parsley – Parsley adds a vibrant color and herbaceous flavor to the falafel.
- Chickpeas (Garbanzo Beans) – Canned chickpeas provide the base and texture for the falafel. If preferred, you can use cooked dried chickpeas. Simply soak dry chickpeas overnight, then boil until tender before using in the recipe.
- Fresh Cilantro – Cilantro adds a zesty note to the falafel. If cilantro isn’t your preference, you can substitute it with additional parsley.
- Yellow Onion – Yellow onion adds sweetness and depth of flavor. A shallot works fine as a substitute if needed.
- Tahini (Sesame Seed Paste) – Creamy tahini adds richness to the falafel mixture and helps hold it together.
- Garlic – Fresh garlic is best for adding pungent and aromatic flavor. If you prefer a milder garlic flavor, roasted garlic is a good option.
- Lemon Juice – For a touch of bright citrus flavor.
- Ground Cumin – Adds warm and earthy undertones to the falafel.
- Salt and Black Pepper – Adjust for personal preference or dietary restrictions.
- Panko Breadcrumbs: These crunchy breadcrumbs give the falafel a satisfying texture.
- Olive Oil – Brushing the baking sheet with a light coating of olive oil helps the falafel bake up perfectly crispy. Avocado oil also works well.
How to Make Baked Falafel
STEP ONE: Set a foil-lined baking sheet in the oven and preheat to 450°F.
STEP TWO: In the bowl of a food processor, combine the parsley, chickpeas, cilantro, onion, tahini, garlic, lemon juice, cumin, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky. Transfer to a medium bowl and stir in the panko breadcrumbs.
STEP THREE: Remove baking sheet from the oven and brush with olive oil.
STEP FOUR: Roll the mixture into 2-inch falafel balls, then gently press the into small patties, about 1/2 inch thick. Arrange in a single layer on the prepared baking sheet.
STEP FIVE: Bake for 25 minutes, flipping halfway through, until the falafel is golden brown and lightly crispy on the outside.
STEP SIX: Serve with your favorite accompaniments, such as pita bread, hummus, tzatziki sauce, and fresh veggies.
Quick Tip for Success
- For best results, don’t over-process the falafel mixture. You want it to have some texture, so it’s okay if there are still some small pieces of chickpeas and herbs.
Storage
- Leftover falafel can be stored in an airtight container in the refrigerator. Reheat in the oven or microwave.
More Recipes You’ll Love!
- Parsley Rice
- Chickpea Burgers
- Roasted Carrot Couscous Salad
- Golden Spiced Chickpea Rice
- Lemon Dill Tofu
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Baked Falafel
Ingredients
- 2 cups fresh parsley leaves
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup fresh cilantro leaves
- 1/2 cup yellow onion
- 2 tablespoons tahini
- 1 tablespoon garlic
- 1 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Set a foil-lined baking sheet in the oven and preheat to 450°F.
- In the bowl of a food processor, combine the parsley, chickpeas, cilantro, onion, tahini, garlic, lemon juice, cumin, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky. Transfer to a medium bowl and stir in the panko breadcrumbs.
- Remove baking sheet from the oven and brush with olive oil.
- Roll the mixture into 2-inch falafel balls, then gently press the into small patties, about 1/2 inch thick. Arrange in a single layer on the prepared baking sheet.
- Bake for 25 minutes, flipping halfway through, until the falafel is golden brown and lightly crispy on the outside.
- Serve with your favorite accompaniments, such as pita bread, hummus, tzatziki sauce, and fresh veggies.
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