Discover this easy baked falafel recipe that's healthy, flavorful, and perfect for a plant-based diet. Made with chickpeas and fresh herbs.
Ingredients
- 7 oz canned chickpeas/garbanzo beans rinsed and drained (approx. 200 g)
- ¼ cup fresh parsley about a handful
- ¼ cup fresh cilantro if you aren't a fan, use half the amount or omit entirely
- 1 garlic clove use half if it's quite large
- 1.5 oz green onion or scallion approx. 40 g / about ¼ to ½ a scallion depending on size
- 1 tbsp almond flour to help bind the mixture; if you have a nut allergy, swap for chickpea flour or whole-grain oat flour
- ½ tsp cayenne pepper or hot paprika
- ½ tsp ground cumin or cumin seeds; reduce to ¼ tsp for a milder flavor
- 1 pinch sea salt
- 1 pinch black pepper
- ½ tsp baking powder
- 1 tbsp EVOO Extra Virgin Olive Oil, divided
Instructions
Prep the chickpeas: While authentic falafel is made from dried chickpeas soaked overnight but left uncooked, this quick version uses convenient canned (cooked) chickpeas. Drain them thoroughly and rinse them very well under cold running water.
Blend the mixture: Add the rinsed chickpeas to your food processor along with the parsley, cilantro, garlic, green onion, almond flour, cayenne, cumin, sea salt, black pepper, baking powder, and half of the EVOO. Set aside the remaining half-tablespoon of oil to brush onto the falafel before baking.
Process and chill: Pulse and blend the mixture until smooth and well combined. Transfer the dough to the refrigerator to rest for about 10 minutes; this helps it firm up so it’s easier to shape.
Preheat the oven: Preheat your oven to 400°F (200°C).
Shape the falafel: Line a baking sheet with parchment paper. Scoop out equal portions of the dough using a spoon so they are uniform in size. Gently roll them into balls or slightly flattened patties using your hands, and place them on the baking sheet.
Bake: Lightly brush the tops of the falafel with a bit of the reserved olive oil using a pastry brush. Bake at 400°F (200°C) for 15 minutes. Carefully flip them over, brush the other side with the remaining oil, and bake for an additional 10 minutes until golden and crisp.
Cool: Remove from the oven and let them cool to room temperature on a wire rack. This allows air to circulate around them so the bottoms stay wonderfully crisp instead of getting soggy from trapped steam.
