Baked Falafel

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Herb-packed and chickpea-filled Baked Falafel is loaded with nutritious ingredients, tons of flavor, and baked in an irresistible herbed olive oil blend.

Course Dinner, Main Course, Salad, Vegetarian

Cuisine Healthy, Mediterranean, Moroccan, Vegan, Vegetarian

Keyword falafel

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings -22 falafels

Calories 90kcal

Author Chelsea Lords

Cost $4.12

Ingredients

Falafels

1 and 1/4 cups (8 oz.) dried chickpeas (don't use canned chickpeas)
1 cup coarsely chopped Italian flat-leaf Parsley
1 cup coarsely chopped cilantro leaves
1 cup thinly sliced green onions (only the white and light green parts)
4-6 cloves garlic, coarsely chopped (we like 6 cloves)
1 teaspoon ground cumin
1/2 teaspoon EACH: sweet paprika, freshly cracked pepper, ground coriander seed, baking powder
1 and 1/2 teaspoon fine sea salt
1 tablespoon white all-purpose flour
1 tablespoon olive oil
1/4 cup vegetable broth (or water)

On the tray

1/4 cup liquid surrounding jarred pepperoncinis
1/4 cup olive oil
1/2 teaspoon EACH: garlic powder, oregano
1/4 teaspoon freshly cracked pepper
See Note 1 for serving suggestions

US - Metric

Instructions

SOAK CHICKPEAS OVERNIGHT: Place chickpeas in a large bowl (they will expand a lot) and add lots of cold water. Leave out to soak overnight (8-12 hours) or until tender. They can soak for longer (2 days)--just keep them covered in the fridge for longer periods of time.
FALAFEL: Preheat the oven to 375 degrees F. Drain chickpeas well and add to a large food processor. Add in the loosely packed and coarsely chopped parsley, cilantro, and thinly sliced green onions. Add in the chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth (or water). Pulse/blend for 3-5 minutes on high speed, scraping down the sides as needed. Blend until the chickpeas are broken down and herbs are well incorporated (see picture in post).
PREP THE TRAY: Set out a large sheet pan. In a small bowl stir together the 1/4 cup olive oil, 1/4 cup pepperoncini liquid, garlic powder, oregano, and pepper. Whisk and then pour on the sheet pan. Tip the tray until the mixture coats the bottom of the pan. Set aside.
FORM PATTIES: Using a 1/8 measuring cup (2 tablespoons), scoop the dough and shape into discs about 1/2-inch thick and 2 inches wide. If the mixture is too hard to work with, refrigerate it for 20-30 minutes. Place the patties on the oiled tray. You should get about 20-22 falafel patties.
BAKE: Bake for 25-30 minutes. After 15 minutes, remove the pan and turn all the patties to the other side (using a metal spatula). Patties should be golden brown on both sides.
SERVE: Serve fresh out of the oven with sauce of choice. Make falafel wraps or bowls. (See Note 1)
STORAGE: Baked Falafel stores well in the fridge for up to 4 days, or in the freezer for 3 months.

Notes

Note 1: Serving suggestions: There are lots of ways to enjoy Baked Falafel! Our favorite is in a falafel bowl with red pepper hummus and tzatziki sauce (my favorite tzatziki sauce is in this Greek chicken recipe and pictured in these pictures).

In a falafel bowl: Start with a base of cooked couscous, rice, veggies, or a salad. Add the Baked Falafel patties and any other toppings such as chopped cherry tomatoes, chopped Persian cucumbers, halved Kalamata olives, thinly sliced red onions, feta cheese, and toasted pita bread. Add sauces such as hummus, tzatziki, baba ganoush, or tahini sauce.
In a wrap: Fill a large pita or tortilla with lettuce, cherry tomatoes, veggies, feta cheese, and a sauce (I suggest hummus and/or tzatiziki).
In a salad: We love this Greek salad with a few falafel patties added in.
As an appetizer: Serve falafel with a variety of different sauces to dip in! Use sauces such as hummus, tzatziki, baba ganoush, or tahini sauce

Nutrition