Recipes » Side Dishes » Baked Falafel
T. Colin Campbell Center for Nutrition Studies

Baked Falafel

By 3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5(3)
The fresh herbs in this baked falafel add a bright flavor and an ever so slight bitterness that goes really well with the warmer, slightly sweet cumin. Enjoy with your favorite whole wheat pita bread and tzatziki sauce.
Prep: 8 mins Cook: 25 mins Yield: 8-10 falafels
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 1 cup dry chickpeas, soaked in water overnight or 2 cups cooked chickpeas
  • 1 handful of fresh cilantro
  • 1 handful of fresh parsley
  • ¼ onion
  • 3 garlic cloves
  • 2 tsp cumin powder
  • Pinch of paprika
  • Juice of 1 ½ lemons
  • ¾ tsp of sea salt or to taste
  • Black pepper to taste
  • ½ cup sorghum flour
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat oven to 400 degrees F.
  • 2. Drain the chickpeas.
  • 3. Place all ingredients, except the flour, in a food processor.
  • 4. Pulse a few times until you get a smooth mixture with some small pieces of herbs remaining. Do not puree.
  • 5. Transfer to a bowl and add the flour. Knead well, and form into balls or patties.
  • 6. Place the falafels on a baking sheet lined with parchment paper and bake for 20-25 minutes.

Cooking Tips

Cooking Tips

  • 1. You can use oat, buckwheat or brown rice flour instead of sorghum flour.
  • 2. Serve with plant-based Tzatziki sauce.
  • 3. You can cook in an air fryer for 15 minutes.

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