Baked Falafel

Falafel are traditionally fried, but this baked recipe makes them easier to make yourself at home! A mix of herbs and spices pack these full of flavors and the finished product is a delicious addition to your meal!

Cooking Tip

If your mixture does not hold, try mixing more in the food processor. Canned chickpeas will make the falafel turn out mushy. Serve in a pita wrap, over salad, or with your favorite dip or sauce.

Yield4 Servings

Serving size3 pieces

Dietary preferencesVegan, Vegetarian

Ingredients

1 cup chickpeas, uncooked, soaked 24 hours, drained
1/2 cup shallot or onion, chopped
3 cloves garlic
1 tsp. lemon zest
1 tsp. ground cumin
1 tsp. ground coriander
3/4 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. baking powder
1 cup cilantro, chopped
1 cup parsley, chopped
1 tbsp. olive oil

Directions

Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
In a food processor, place chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use spatula to scrape sides of bowl as needed.
Form the mixture into 12-15 thick patties. Do not pack too tight or your falafel will be too dense. If not holding together, give a few more pulses in the food processor.
Place patties on the baking sheet. Drizzle with olive oil and bake for 14 minutes. Flip and bake for 10-12 more minutes.

Nutrition facts (per serving)

180Calories

6 Total Fat (g)

1Saturated Fat (g)

25Sodium (mg)

27Carbs (g)

5 Dietary Fiber (g)

8Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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