Description
A recipe for making crispy falafel in the oven instead of deep-frying.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro, packed
- 1/2 small onion, roughly chopped
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Pulse until the mixture is coarsely ground but still holds together. Do not over-process into a paste.
- Transfer the mixture to a bowl. Stir in the flour and olive oil until just combined.
- Scoop tablespoon-sized amounts of the mixture and shape them into small patties or balls. Place them on the prepared baking sheet.
- Bake for 20 to 25 minutes, flipping them halfway through, until they are golden brown and crispy.
Notes
- Serve the baked falafel with tahini sauce or in pita bread with fresh vegetables.
- If the mixture seems too wet, add one more teaspoon of flour.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 patties
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 8
- Cholesterol: 0
Keywords: baked falafel, crispy falafel, chickpea patties, vegetarian, Middle Eastern