Description
This Baked Falafel recipe offers a healthier twist on the classic Middle Eastern favorite by pan-frying the patties briefly before finishing them in the oven, resulting in a crispy exterior and tender interior without deep frying. Made with chickpeas, fresh herbs, and aromatic spices, these falafel patties are perfect as a snack or served alongside tahini, hummus, or a green salad.
Ingredients
Falafel Mixture
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1/2 cup fresh parsley (roughly chopped)
- 1/4 cup cilantro (roughly chopped)
- 1 small onion (about 1/2 cup chopped)
- 4 garlic cloves
- 1 1/2 teaspoon ground cumin
- 3/4 teaspoon salt (or to taste)
- 1/4–1/3 cup chickpea flour (or all-purpose flour)
- 1 large egg
- 3–4 tablespoons oil (canola, avocado, or olive oil)
Instructions
- Prepare Herb and Spice Mix: Add parsley, cilantro, onion, garlic, ground cumin, and salt to the food processor and process for 30 seconds to 1 minute until finely blended.
- Add Chickpeas: Add the drained chickpeas to the processor and pulse to combine but retain some texture, then transfer the mixture to a deep bowl.
- Incorporate Flour: Add chickpea flour and mix well, adjusting seasoning as needed to ensure proper flavor.
- Add Egg: Crack the egg into the mixture and mix thoroughly to bind all ingredients together.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat during the preparation of patties.
- Form Patties: Divide the falafel mixture into 12 equal portions and shape them into small patties for even cooking.
- Pan-fry Patties: Heat the oil in a large oven-safe skillet over medium heat. Add falafel patties and cook for 2-3 minutes on each side until golden brown and crisp on the outside.
- Bake Patties: Transfer the skillet with the falafel into the preheated oven and bake for 13-15 minutes to ensure the inside is fully cooked and the exterior gets crispier.
- Serve: Remove from oven and serve immediately with tahini sauce, hummus, or a fresh green salad for a delicious and wholesome meal.
Notes
- Using chickpea flour is preferable for gluten-free option, but all-purpose flour works as a substitute.
- Adjust salt and spices to suit your taste preferences.
- The pan used for frying needs to be oven-safe to transfer directly into the oven.
- Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- For vegan variation, omit the egg and use a flax egg or other binding agent instead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
