Description
This Oven-Baked Falafel recipe offers a healthier twist on the classic Middle Eastern favorite by baking instead of frying. Made from soaked chickpeas blended with fresh herbs, aromatic spices, and a touch of chickpea flour, these falafels are crispy on the outside and tender on the inside. Served with tahini sauce, hummus, pita pockets, fresh Mediterranean salad, and pickles, it’s a wholesome and vibrant meal perfect for lunch or dinner.
Ingredients
Scale
Falafel Ingredients
- 2 cups uncooked dried chickpeas
- 1/2 teaspoon baking soda
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 cup parsley leaves
- 3/4 cup cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion, quartered
- 7 to 8 garlic cloves, peeled
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper (optional)
- Kosher salt to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil, for coating
Serving (Optional)
- Tahini Sauce
- Hummus
- Pita pockets
- Mediterranean Cucumber Tomato Salad or sliced cucumber and tomatoes
- Baby arugula
- Pickles such as pickled turnips
Instructions
- Soak the Chickpeas: Rinse 2 cups of dried chickpeas and place them in a large bowl with plenty of water. Let them soak overnight or for at least 12 hours until they expand and soften.
- Prepare the Falafel Mixture: Drain the soaked chickpeas and add them to a food processor along with baking soda, chickpea flour, baking powder, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, cayenne (if using), and kosher salt. Pulse until you achieve a grainy but combined mixture, scraping down sides as necessary. Avoid pureeing to a paste.
- Rest the Mixture: Transfer the falafel mixture to a bowl and refrigerate for 30 minutes to firm up, which makes shaping easier.
- Form the Falafel Balls: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Shape the mixture into small balls or patties about 1.5 inches in diameter. Roll each in sesame seeds.
- Coat with Olive Oil: Lightly brush or spray the falafel balls with extra virgin olive oil to help them crisp up during baking.
- Bake: Place the falafel balls on the prepared baking sheet and bake in the preheated oven for 25-30 minutes. Flip halfway through to ensure even browning and crispness on both sides.
- Serve: Serve your oven-baked falafel warm with tahini sauce, hummus, pita pockets, fresh Mediterranean cucumber tomato salad, baby arugula, and pickles such as pickled turnips for a delicious and colorful meal.
Notes
- Soaking chickpeas is essential; do not substitute canned chickpeas as they are too soft for falafel texture.
- If you prefer a spicier falafel, increase cayenne or add a pinch of chili flakes.
- To enhance crispiness, you can broil falafels for the last 2-3 minutes, watching closely to avoid burning.
- Falafel mixture can be prepared a day ahead and refrigerated.
- Leftover falafels can be frozen raw or cooked; thaw before reheating for best texture.
Keywords: Oven Baked Falafel, Healthy Falafel, Middle Eastern Falafel Recipe, Vegetarian Falafel, Baked Falafel, Chickpea Falafel