Description
This Oven Baked Falafel recipe offers a healthier twist on the traditional deep-fried falafel by baking the patties to a perfect golden brown. Made with chickpeas, fresh herbs, and aromatic spices, this dish is crispy on the outside and tender on the inside, ideal for serving with pita, salads, or dips.
Ingredients
Scale
Falafel Mixture
- 2 (15oz) cans chickpeas, drained & rinsed
- 1/2 medium white onion, roughly chopped
- 1 bunch parsley, stems removed (about 1 loosely packed cup)
- 1 bunch cilantro, stems removed (about 1 loosely packed cup)
- 4 garlic cloves or 2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons all-purpose flour
For Baking
- Spray cooking oil (olive oil or other neutral tasting oil work best)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425ºF (220ºC). Spray a baking sheet with cooking oil to ensure the falafel patties do not stick during baking and set it aside.
- Process and Drain Onion: Place the roughly chopped onion in a food processor and pulse 5 to 6 times to finely mince. Transfer the minced onion to a clean tea towel or dish rag and squeeze over a bowl or sink to drain as much liquid as possible. Return the onion to the food processor.
- Combine Herbs and Spices: Add parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, and flour to the food processor with the onion. Pulse 6 to 8 times to combine the ingredients evenly.
- Add Chickpeas and Mince Mixture: Add the drained chickpeas to the food processor and continue pulsing until all ingredients are finely minced and start to come together. Stop occasionally to scrape down the sides for even mixing.
- Form Falafel Patties: Using about 3 tablespoons of the mixture per patty, shape into round patties with your hands. Alternatively, use an ice cream scoop to portion the mixture, then flatten into patties. Place them on the prepared baking sheet.
- Oil and Bake First Side: Lightly spray the tops of the falafel patties with cooking oil. Place the baking sheet in the oven and bake for 10 minutes to start crisping the bottoms.
- Flip and Bake Second Side: Carefully flip each falafel patty using a spatula, being gentle to avoid breaking as they can be loose initially. Bake for an additional 10 minutes, or until the patties are golden brown and cooked through.
- Serve: Remove from oven and serve immediately with your favorite sides such as tahini sauce, pita bread, or salad.
Notes
- Draining the onion thoroughly removes excess moisture, which helps the falafel hold together better.
- Using a food processor ensures an even mince and better blending of flavors.
- If the falafel mixture is too loose, you can add a little more flour to help bind it.
- You can freeze formed patties before baking for a quick meal later.
- Serve with traditional accompaniments like hummus, tahini sauce, or fresh vegetables.
