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4.9 from 39 votes

Baked Falafel

Baked Falafel are made with canned chickpeas to make things as easy as possible! This baked recipe uses less oil, so it's a healthy protein you can serve on salads, bowls, or as a pita filling.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 100 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

  • 1/2 cup walnuts (53 grams)
  • 1/3 cup fresh cilantro (15 grams)
  • 1/3 cup fresh parsley (15 grams)
  • 1/2 teaspoon ground cumin (1 gram)
  • 1 teaspoon ground coriander (3 grams)
  • 1 (14.5 oz) can chickpeas , rinsed and drained
  • 1 shallot , diced (~1/2 cup diced; 41 grams)
  • 2 to 3 garlic cloves , minced (7 grams)
  • 3/4 teaspoon fine sea salt (6 grams)
  • 1 tablespoon olive oil (13 grams), plus more for brushing

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade (mine is 12 cups) add the walnuts, cumin, coriander, cilantro, and parsley. Process briefly, just until they are broken down into smaller pieces.
  2. Drain and rinse the chickpeas well, then pat them dry so they aren't too wet. Add the chickpeas to the food processor, along with the chopped shallot, garlic, salt, and olive oil. Process again, stopping to scrape down the sides, just until the mixture will stick together when pressed between your fingers. Don't over-process it into a puree.
  3. Use a tablespoon to scoop 2 tablespoons worth of the filling into your hands. Roll into a ball, then flatten it slightly to create a small patty. Repeat with the remainin filling, making roughly 12 pieces. Arrange them on the lined baking sheet, and brush both sides with olive oil, to help prevent them from drying out in the oven. (Note: Only the top really needs to be brushed with olive oil, if you'd like to keep this as low-oil as possible.)
  4. Bake for 20 to 25 minutes at 400ºF, or until the tops look dryer and feel firm to the touch. (No need to flip!) Remove the falafel from the oven and let them cool for 5 minutes before serving. The bottom side will look the most golden and crisp, so I like to serve that side facing up. These are best served right away, but you can store them in an airtight container for up to 5 days. Reheat in a greased skillet for 3 minutes on each side to warm them up again.

Notes

  • Nutrition is for 1 of 12 pieces. This information is automatically calculated, and is just an estimate, not a guarantee.

Nutrition Information

Calories 100kcal (5%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Sodium 149mg (6%) Potassium 142mg (4%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 181IU (4%) Vitamin C 3mg (3%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%
Carbohydrates 11g 4%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Sodium 149mg 6%
Potassium 142mg 3%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 181IU 4%
Vitamin C 3mg 3%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.