Baked Falafel: Crispy, Healthy Middle Eastern Delight
Ever wondered how to make falafel that’s crispy on the outside, tender on the inside, and doesn’t require deep-frying? Look no further! This baked falafel recipe is your ticket to a healthier version of the beloved Middle Eastern staple.
KEY INFO:
Prep time: 15-30 minutes
Cook time: 22-35 minutes
Total time: 37-65 minutes
Servings: 12-15 falafel patties or balls
Difficulty level: Easy to Moderate
Dietary tags: Vegetarian, Vegan-optional, Gluten-free optional
EQUIPMENT NEEDED:
• Food processor (or high-powered blender in a pinch)
• Large mixing bowl
• Baking sheet
• Parchment paper or silicone mat
• Measuring cups and spoons
INGREDIENTS:
• 1 can (425g/15oz) chickpeas, drained and rinsed
OR 250g/1-2 cups dried chickpeas, soaked overnight
• 75g/½ cup chopped onion
• 4-8 garlic cloves, minced
• 30g/½ cup fresh parsley, roughly chopped
• 15g/¼ cup fresh cilantro, roughly chopped
• 1 large egg (optional, omit for vegan version)
• 30-45g/¼-⅓ cup chickpea flour or all-purpose flour
• 5-7g/1-1.5 teaspoons ground cumin
• 3g/1 teaspoon ground coriander
• 4-5g/¾-1 teaspoon salt
• 2-3g/½-1 teaspoon black pepper
• 1-5g/¼-1 teaspoon cayenne pepper (optional)
• 5g/1 teaspoon baking powder (if using dried chickpeas)
• 3g/½ teaspoon baking soda (if using dried chickpeas)
• 30ml/2 tablespoons olive oil
METHOD:
1. Preheat your oven to 200°C/400°F and line a baking sheet with parchment paper.
2. In a food processor, combine onion, garlic, parsley, and cilantro. Pulse until finely chopped.
3. Add chickpeas, cumin, coriander, salt, pepper, and cayenne (if using). Pulse until mixture is coarse and chunky, not smooth.
4. Transfer mixture to a large bowl. If using, beat in the egg. Gradually add flour, mixing until the mixture holds together when squeezed.
5. Form mixture into 12-15 patties or balls, about 2 tablespoons each. Place on prepared baking sheet.
6. Brush or spray falafel with olive oil.
7. Bake for 22-30 minutes, flipping halfway through, until golden brown and crispy on the outside.
CRUCIAL TIPS:
• Don’t overprocess the chickpea mixture – you want texture!
• If the mixture is too wet, add more flour gradually.
• Wet your hands when forming the falafel to prevent sticking.
STORAGE & SCALING:
• Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze uncooked falafel for up to 3 months. Thaw before baking.
• To double the recipe, simply double all ingredients and bake in batches.
COMMON MISTAKES:
• Using canned chickpeas without adjusting flour can lead to mushy falafel.
• Overbaking can dry out the falafel. Keep an eye on them!
VARIATIONS:
• Spice it up: Add a teaspoon of harissa or smoked paprika to the mix.
• Go green: Toss in a handful of spinach or kale for extra nutrients.
• Nutty twist: Add 2 tablespoons of toasted sesame seeds to the mixture.
I’ll let you in on a little secret – I used to be terrified of making falafel at home. The idea of deep-frying anything gave me nightmares of oil splatters and kitchen disasters. But this baked version? It’s been a game-changer in my kitchen.
The first time I made these, I was skeptical. Could baked falafel really be as good as the fried stuff? But when I bit into that first crispy, herb-packed patty, I was sold. It had all the flavor I craved, with none of the guilt (or mess) of deep-frying.
Now, let’s talk chickpeas. I’ve tried this recipe with both canned and dried, and while both work, there’s a slight edge to using dried chickpeas if you’ve got the time. They give a better texture and absorb the flavors more deeply. But on a busy weeknight? Canned chickpeas are your best friend.
One word of caution – resist the urge to add more liquid to the mixture. It might seem dry at first, but trust the process. Too much moisture is the enemy of crispy falafel.
And here’s a pro tip: make a double batch and freeze half. Future you will thank present you on those nights when you’re craving something delicious but can’t be bothered to cook from scratch.
Serve these golden nuggets of goodness with a dollop of tahini sauce, stuffed in a pita with fresh veggies, or atop a colorful salad. However you choose to enjoy them, I guarantee they’ll become a regular in your meal rotation. Happy cooking, fellow falafel lovers!
