Falafel made even better...in the oven


OK...everybody loves a good falafel. 

Seriously. Who doesn't love crispy falafel? Crispy on the outside, soft and herby on the inside. They are delicious and nutritious, as we used to say to the kids when we wanted to promote the exceptional menu choices.

Well, I'm about to show you how to take the deliciousness and nutritionness of this favorite to a whole new level. That's right. Falafel made even better for you while keeping that amazingly great flavor and texture intact!

Baked falafel.

That's right, baked. All the taste and none of the bad effects of fried food. Plus, if you serve them like giant croutons on a mixed green salad, you've got a whole meal.

These treats are vegan and gluten free so just about anyone can eat them if you serve them as appetizers at your next party.

Chickpeas and, by extension, falafel are full of protein, which make them an ideal on-the-go snack for those days when you are really on the go and don't have time to attend to healthy eating habits.

Make these once and you'll have meals, party food, salad toppers and snacks for days. You can also easily double or triple this recipe and have plenty to toss into the freezer for the future. Right now you have time to cook, but when things return to "normal", you might not have such a luxury...

Baked Falafel
Makes 12 patties

  • 1/4 cup, plus 1 tablespoon oil (olive oil is best, but use what mild oil you have)
  • 1 cup of dried chickpeas, rinsed, picked over and soaked for at least 4 hours in the refrigerator
  • 1/2 cup of red onion, roughly chopped
  • 1/2 cup of packed fresh parsley
  • 1/2 cup of packed fresh cilantro
  • 4 garlic cloves, quartered
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  1. Preheat the oven to 375º F and put the rack in the middle.
  2.  Pour1/4 cup of oil into a rimmed baking sheet and evenly coat the bottom of the pan.
  3. In a food processor, combine the chickpeas, the onion, the parsley, the cilantro, the garlic, the salt and pepper, the cumin, the cinnamon, and the remaining tablespoon of oil. Grind it smooth, which should take about a minute.
  4. Scoop out about 2 tablespoons of the mixture at a time and make small patties, about half an inch thick. Place each falafel patty on the oiled pan.
  5. When the pan is filled, bake them for 25 to 30 minutes, flipping the falafels after about 15 minutes.They are done when they are golden brown on both sides.
  6. Make a simple Tahini sauce to serve with the falafel.
Tahini Sauce
About 1/2 cup

  • 1/2 cup of tahini
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • Warm water as needed
Whisk the tahini, salt and garlic powder together in a bowl and thin it with the water until it is creamy and pourable.


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