Description
This Oven-Baked Falafel recipe offers a healthy, crispy alternative to traditional deep-fried falafel. Made from soaked chickpeas blended with fresh herbs and warm spices, then baked to golden perfection, these falafels are flavorful and packed with protein. Served with classic accompaniments like tahini sauce, hummus, and fresh Mediterranean salad, this dish is perfect for a wholesome vegan meal or appetizer.
Ingredients
Scale
Falafel
- 2 cups uncooked dried chickpeas
- 1/2 teaspoon baking soda
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 cup parsley leaves
- 3/4 cup cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion, quartered
- 7 to 8 garlic cloves, peeled
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper (optional)
- Kosher salt to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil, for coating
For Serving (Optional)
- Tahini Sauce
- Hummus
- Pita pockets
- Mediterranean Cucumber Tomato Salad or sliced cucumber and tomatoes
- Baby arugula
- Pickles such as pickled turnips
Instructions
- Soak Chickpeas: Rinse the dried chickpeas thoroughly, then place them in a large bowl and cover with cold water by at least 2 inches. Add baking soda and soak overnight or for 12 to 24 hours until they have doubled in size and are soft but not mushy.
- Prepare the Falafel Mixture: Drain the soaked chickpeas and rinse well. In a food processor, combine the chickpeas, chickpea flour, baking powder, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, cayenne, and kosher salt. Pulse until coarse but well combined, scraping down the sides as needed. The mixture should hold together when pressed.
- Add Sesame Seeds: Stir in the sesame seeds manually to evenly distribute them without over-processing the mixture.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a non-stick baking mat.
- Shape the Falafel: Using wet hands or a scoop, form the falafel mixture into small balls or patties, about 1.5 inches in diameter.
- Coat with Olive Oil: Place the falafel on the prepared baking sheet. Lightly brush or spray the falafel with extra virgin olive oil to encourage crispiness during baking.
- Bake the Falafel: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the falafel are golden brown and crisp on the outside.
- Serve: Serve immediately with tahini sauce, hummus, pita pockets, fresh Mediterranean salad, baby arugula, and pickles for a delicious, plant-based meal.
Notes
- Do not use canned or cooked chickpeas; dry chickpeas soaked overnight provide the best texture for falafel.
- If the mixture is too wet, add a little more chickpea flour to bind it.
- For extra crunch, toast sesame seeds before adding them to the mixture.
- Falafel can be frozen after shaping; bake from frozen adding a few extra minutes to cook time.
- Adjust cayenne pepper amount depending on your spice preference or omit for milder flavor.
Keywords: oven-baked falafel, healthy falafel, vegan falafel, Middle Eastern falafel, baked chickpea balls, falafel recipe, plant-based appetizer