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Baked Falafel Recipe

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Picture of Baked Falafel Recipe
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I love falafel. So very much. But I really hate frying things. The smell of oil, the mess, the flesh wounds. Just not a good situation. And the flesh wounds might not let you enjoy your yummy falafel. Baked falafel is obviously the answer.

And so I present to you: yummy baked falafel.
 
 
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Step 1: What you'll need:

Picture of What you'll need:
  • 15 to 20 oz can chickpeas, drained OR 1 cup dried chickpeas, soaked for 24 hours and drained
  • 1/2 onion
  • 6 tablespoons of chopped parsley and/or cilantro (I'm doing about 2/3 parsley, 1/3 cilantro)
  • 2-3 cloves garlic, depending on your taste
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon chili powder
  • pinch of cayenne
  • couple tablespoons of olive oil - for the falafel and for the baking sheet!
  • salt and pepper to taste
You'll need a food processor too. (I use this one - it's awesome!)

It is important to note that I am using cooked chickpeas, which is fine - but if you'd like to get all traditional, simply soak a cup of dried chickpeas in fridge for 24 hours and use those. I'll be doing that next time to see the difference.

The falafel will be baked at 400 degrees F - 10 minutes for first side, 15 minutes for the second.

Step 2: Preheat and prep!

Picture of Preheat and prep!
Turn the oven on to 400 F.

Roughly chop the herbs, onions and garlic.

I know most people are like "LOL WHY?" but my food processor hates big pieces. I bet yours does too. So be nice to it.

Step 3: Process!

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Throw EVERYTHING in the food processor.

You'll want to pulse it, scraping down the sides until everything is finely processed and combined, but not pureed. If you're having problems getting it to come together, add a tiny bit of olive oil to get it going.

The mixture should be slightly wet and hold together well.

Taste everything at this point and adjust seasonings as needed. :)
muktamunshi21 days ago

Hi

I have tried this recipe and its delicious, says my family .Thanks

Although I peel the chickpeas post boiling them,Wanted to know if it tastes better if I dont do this ?

Pl. advice. Thanks again.

Manny_Bones2 months ago

Literally just made this. The spices and flavors balance well and had a great texture. As easy as making hummus...that you bake. I used canned chickpeas and made sure to rinse them and dry them on paper towels which gave a very good consistency when baking them up. Not too dry, not too mushy.

skadiddle1 year ago
Great post! I'll have to try soaking the dried chickpeas overnight. My mother can't have anything that's high fat, so this is perfect. I used to love getting lunch at an Israeli falafel place when I lived in NYC --- the chopped tomato, onion and tahini sauce (with garlic and lemon) took it over the top. I would switch the amounts of cumin and coriander (maybe 2/3 tsp. of the latter) and substitute Spanish smoked paprika for the chili powder. Putting smoked paprika in the tahini sauce rather than in the falafel would also be a good thing. Flatbread rather than pita is a great substitution (maybe a little messier). I also want to try Emeril's falafel made with fava beans rather then chickpeas.
I was also thinking that smoked paprika would be epic in this recipe. Flatbread is definitely better than pits bread to me too :)
bloman1 year ago
Genius! I plan to try this soon...
Baked Falafel Recipe That looks so good!
billbillt1 year ago
Very tasty..We loved this..Bravo!!..
I've had a lonely can of chickpeas in my cabinet waiting for my inspiration to maybe make hummus or something, but I think I'll make this instead! Thanks for posting it - I have much more confidence in my baking skills than my frying skills :)
gtrachel2 years ago
This is so exciting! I have the same love-hate thing with falafel and frying -- love falafel, hate frying stuff. Question, though -- can you really make it without cooking the chickpeas? I habitually buy my chickpeas (and all their bean brethren) dried and soak them before cooking, but... even after soaking for 24 hours, they're still, like, not really edible? I'd really like to know how it goes if you try it.
jessyratfink (author)  gtrachel1 year ago
I totally forgot to update! I made them with the soaked chickpeas a couple weeks ago, and they were slightly drier, but they held together much much better! The texture was awesome! The flavor was slightly different, too, but just as good.

My food processor is also kinda old and abused, so it didn't process them as finely as I'd hoped. I think if I do it next time, I'll process in smaller batches to get smaller pieces so they cook a little more evenly and maybe stay a little more moist. :)
Cool! I will definitely have to try it that way.
jessyratfink (author)  gtrachel2 years ago
You definitely can! I know that's how they're traditionally made. :)

I'm guessing once you've cut them into tiny bits and cooked them they're very edible... but we shall see. I hope to do it sometime soon. :D
mikolynn2 years ago
Hi! Nice recipe!
But if you never come to spain (or maybe Italy and Greece also) you can eat Falafels fried with (lots cheapest than in USA) olive oil, and... Smells GOOOOOOOD, and tastes BETTER! ;)
Falafels are fairly popular in italy since falafels are more related to middle east kitchen habits like tahina and hummus , I make fried falafels, that's quite a dietary problem and surely messing. I agree baking it's a good untraditional alternative .

jessyratfink (author)  mikolynn2 years ago
When I lived in Louisville, KY they were two amazing places to get falafel like that... oh I miss it!
I wish I'd thought of this! I love falafel, but hate frying too. These actually look better than fried ones :-)
This looks heinously tasty, and easy too! What are your thoughts on making balls instead of patties, though?
jessyratfink (author)  T3h_Muffinator2 years ago
You might need to up the cooking time because they'll be thicker, but I'm sure you could get it with a little trial and error. :)
chefsea2 years ago
Very nice presentation!
Fantastic! I'm with you and gtrachel- frying stuff is not my favorite. I'm excited, these are ingredients I keep in the house on a daily basis.

Also, the photos... so gorgeous!
jessyratfink (author)  garnishrecipes2 years ago
Thank you very much. :D
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