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Economical, Healthy, Main Dishes, Quick and Easy, Sandwiches, Stuffing Stuff, Vegetarian

Baked Falafels

by Nick

This might sound strange but I sometimes purposefully keep certain things difficult even if there is an easy way to do them.

Example: frying stuff.  I love it and if I had some sort of fry machine I’m pretty sure I would fry stuff on the regular.

As is though, I have to bust out a large pot, fill it with oil, heat the oil, fry the food, clean the thing… it’s a process.

I like it this way though because it means that I have to really want something fried to go through the trouble of making it.

The obvious benefit to this is health.  If I ate as much fried food as I wanted, I might not be able to fit through my front door.

The hidden benefit of this is that it forces me to come up with other ways to make traditionally fried foods.  Recently, I learned that falafel, which is traditionally fried, can also be baked!

You can still get them crispy and the flavors are all still wonderful.

Yield
Serves 4.
Prep Time
Total Time

Just a moment please...

Print Recipe Baked Falafels

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 1/2 small red onion, minced
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 2 teaspoon coriander
  • 2 teaspoon cumin
  • 2-4 tablespoons flour
  • 1 teaspoon baking powder
  • Salt and pepper
  • Simple Tzatziki:
  • 1 cup Greek yogurt
  • 1 lemon, juice only
  • 1/2 cucumber, peeled and diced
  • 2 tablespoons olive oil
  • 1/4 cup feta, crumbled
  • Toppings:
  • Red onion
  • Red peppers
  • Carrots
  • 4 large pita breads, halved (for sandwiches)

Directions

1) Drain chickpeas and mash them in a bowl with a fork. Some chunks are okay.

2) Toast cumin and coriander and then grind (or use ground spices) Add spices to chickpeas.

3) Stir in veggies, parsley, and olive oil to chickpeas and add enough flour until the mixture sticks together (2-4 tablespoons).

4) Form small patties, about two tablespoons, out of the mixture and flatten it slightly. Add patties to a baking sheet with parchment paper. Drizzle with olive oil.

5) Bake falafel at 350 degrees for 20 minutes, flipping once halfway through.

6) Meanwhile prepare toppings and mix together tzatziki sauce.

7) Stuff falafels in warmed pita and drizzle in sauce and stuff with veggie toppings.

The Falafel Mix

I’ve made serious fried falafel before and this falafel mix is similar but a bit lighter and also easier to make.  Still very tasty though.

Most importantly, there’s no need for a food processor for this mixture.  I just used a fork to mash together the ingredients.  Be sure to drain and rinse your chickpeas well before mashing them lightly in a bowl.

Some lumps are just fine.

mashed

A fork does the trick.

There are only a few things you need to chop for this mixture.

For the onions and garlic, make sure you dice them really finely. You want to make sure they are evenly distributed in the mix.

Note that the below photo is PRE-chopping.

flavors

Lotsa garlic.

As for spices, I used some very standard falafel spices for this version.

If you wanted to make them slightly spicy, you could add in some red pepper flakes and paprika.

spices

Good flavors.

Be sure to use fresh spices for this recipe. They really make a big difference.  If you have some jar of ground cumin that you’ve had in your pantry for a decade, go grab a new one.

Better yet, just switch to whole spices. Toast them in a dry pan over medium heat for a few minutes until they are fragrant and then give them a whirl in a spice grinder.

toasted

Must toast spices!

Mix all this stuff together in your bowl.  Drizzle in some olive oil and a pinch of salt and pepper.

Stir in just enough flour to make the mixture stick together.  You shouldn’t need more than a few tablespoons as it will be a fairly dry mixture to start with.

mixture

Ready to go.

Baking the Falafels

Baking these guys is way easier than frying them.  Just line a few baking sheets with parchment paper and then lay out the falafel balls.  Each falafel should be about two tablespoons of the mixture.  Round it into a ball and then flatten it slightly.

Once you get them all formed, drizzle them with some olive oil.

ready

Just a drizzle of oil.

Bake these guys for about 20 minutes at 350 degrees and flip them once halfway through.

They should get slightly browned and crispy on the outside.  They won’t be as crispy as the fried version obviously, but they are still very good.

after

A little char is good.

Toppings and Such

These falafel are really only half the story with these guys.

The toppings are also important.  Almost any crunchy vegetable will be good.  These are just a few of my favorites.

toppings

Lots of toppings will work.

And I mixed up a quick tzatziki sauce with greek yogurt, lemon, cucumber and olive oil.  It gives the sandwich some moisture and the lemon makes everything really pop.

yogurt

A simple yogurt sauce.

Then just break apart your pita bread, spread in some of the tzatziki sauce.  Stuff in a few falafels and lots of fresh veggies and you are all set.

It’s a really healthy sandwich and perfect for lunches or dinners.

sandwich

Stuff it in a pita!

Betsy and I honestly didn’t miss the fried version much when we had these.  They still have plenty of texture and the flavors are still excellent.

Besides being healthier, these are just plain faster and easier than traditional falafel.

Give them a shot!

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19 comments on “Baked Falafels

  1. YESSS! I love falafel, and because our kitchen is small enough to be a fry-splatter disaster waiting to happen, I’m always looking for new baked-falafel recipes. This one sounds awesome: Adding it to my list right now.

  2. What do you think about the freezability of these? If you think it’d be alright, would you recommend before or after baking?

    1. I think they would be okay. I would freeze them before baking I think. If you did it after, they would lose all their crispiness. There’s really nothing in these that even needs to be cooked… you could pretty much eat them raw so I would do pre-cook freeze and then bake them in the oven to reheat/cook.

  3. So cool… just yesterday I was really wanting to make falafels but was inhibited by the frying. Baking didn’t even cross my mind. Thank you!

  4. I’ve seen recipes for baked falafel but never tried them, convinced that veering from my fried recipe would end in disappointment.
    But I love falafel so much and I hate using all that oil in my dutch oven (like you, it sounds like)!
    Your post has given me the courage to try baked. They seem so much easier. I’m excited to try it this weekend!
    I usually make a tahini sauce but I’ll definitely be adding the tzaziki sauce to my course as well. :-)

  5. Made these last night – very very good. They didn’t hold together too well, but I just piled them into a bowl and just spooned the mixture into pitas.

    The leftovers were delicious this morning warmed through in the pan after I cooked some scrambled eggs. Had them together in a pita. Good work Nick!

  6. Made these tonight with the homemade pitas from Lauren’s recipe. (OK, I made the pitas yesterday and reheated them). Both were delicious. I was hoping to use Ed’s suggestion for the leftovers, but they all disappeared.

  7. Ok. I’ve made these twice in the last 2 weeks. They are AWESOME! Thank you for the recipe. I used a cookie scoop to put them on the baking sheet and halfed the chickpeas. Delicious.

  8. Nick, I have had this recipe for several months and decided to make last night. Every one (wife, and frequent dinner quest son) loved them as much as I did. But that said, I have to ask about the ingredient list. Olive oil is listed in both falafel and yogurt but I didn’t read how much olive oil to add to falafel mix? So I drizzled a teaspoon or so not wanting to overdo.

  9. I’ve been eyeing this recipe for a while and made it this past weekend. I added in shredded zucchini from the garden & it was incredible. Thanks!

  10. In an awesome coincidence, I decided to make baked falafel tonight. I knew you had made them before and came here for guidance…exactly 1 year after you posted this. Cheers.

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