5 from 24 votes
Baked Falafel Recipe
Baked Falafel are the easier alternative to the classic dish. No frying involved! Once baked I tie them up in pita bread with a ton of fresh herbs and garlic-y labneh.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
43 kcal
Course:
Dinner
Cuisine:
Middle Eastern
Ingredients
Falafel:
- 2 garlic peeled, cloves
- 1/2 yellow onion peeled
- 1 cup Italian parsley packed fresh
- 2 to 3 mint leaf fresh
- 1 teaspoon cumin ground
- 1/2 teaspoon ground cayenne pepper
- lemon juice about 2 teaspoons, juice from 1/2 lemon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 chickpeas drained and rinsed, 15-ounce cans
- 2 tablespoons olive oil
Accompaniments:
- 3/4 cup labneh or Greek yogurt
- 2 garlic peeled and minced, cloves
- kosher salt
- lemon juice juice from 1/2 lemon
- pita bread for serve, warm
- 1/2 red onion sliced
- 1/2 vine ripe tomato diced
- parsley minced, Italian variety, leaves
- mint minced, leaves
Instructions
To Make the Baked Falafel:
- Preheat your oven to 350 degrees F. In a food processor (you may need to do this in batches if your food processor is small), add the garlic cloves, yellow onion, Italian parsley. Pulse until the mixture is minced, scraping down the sides, as needed.
- Add the cumin, cayenne pepper, juice from 1/2 lemon, baking soda, salt and chickpeas. Pulse until completely combined and the mixture is mostly smooth--but don't over do it. This mixture should have some texture.
- Brush your baking sheet liberally with about a tablespoon of olive oil. Scoop out heaping tablespoons of the falafel mixture and roll them into balls. Place them on the baking sheet and lightly push the tops in. Brush the falafel balls with olive oil and transfer to the oven to bake for 10 to 15 minutes, flipping at the halfway point (around 5 minutes) to ensure even browning.
Cup of Yum
To Assemble the Wraps:
- Mix together the labneh or Greek yogurt, garlic cloves, a pinch of salt and lemon juice.
- Slather a few tablespoons of labneh onto each pita wrap.
- Top with warm falafel balls, slices of red onion, tomato, parsley leaves, mint leaves and cucumber. Wrap them up and tie them with a twine and eat immediately.
Nutrition Information
Calories
43kcal
(2%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
872mg
(36%)
Potassium
138mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
253IU
(5%)
Vitamin C
5mg
(6%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 43
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 872mg | 36% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.