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Baked falafel

This recipe provides a healthy, baked version of classic falafel using canned or dried chickpeas, blended with herbs and spices. The mixture is formed into patties or balls and baked until golden, offering a nutritious and flavorful Middle Eastern dish suitable for various dietary needs.
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Course lunch/dinner
Cuisine middle eastern
Servings 8 people
Calories 1865.2 kcal

Equipment

  • 1 Food Processor Or a sturdy blender
  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • 1 Parchment Paper
  • 1 Measuring Spoons

Ingredients
  

Main

  • 3 x 400g cans chickpeas drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 red onion quartered
  • 3 garlic cloves
  • 2 tbsp sesame seeds
  • 1½ tsp baking powder
  • 2 small packs parsley stalks only

Instructions
 

  • If using dried chickpeas, soak them in cold water overnight, then drain thoroughly.
  • Drain canned chickpeas very well if using.
  • Combine drained chickpeas, ground cumin, ground coriander, cayenne pepper, quartered red onion, garlic cloves, sesame seeds, baking powder, and parsley stalks in a food processor.
  • Pulse the mixture until it forms a coarse meal, scraping down the sides as needed. Do not over-process into a paste.
  • Transfer the mixture to a large bowl.
  • Preheat oven to 200°C (180°C fan / 400°F / Gas 6).
  • Line a baking sheet with parchment paper.
  • Form the mixture into small patties or balls (about 8 per serving, or size as desired).
  • Place the falafel on the prepared baking sheet, leaving space between them.
  • Bake for 20-25 minutes, flipping halfway through, until golden brown and heated through.

Notes

Ensure chickpeas are thoroughly drained (or well-soaked and drained if using dried) before processing to avoid a wet mixture that's hard to form. Do not over-process the mixture; you want it coarse, not a smooth paste, which helps with texture. Baking is a healthier alternative to frying but can sometimes result in a drier falafel. A light brush or spray of olive oil before baking can help achieve a slightly crisper exterior. Serving with a moist sauce like tahini or yogurt dip is key to balancing the baked texture.