Easy Baked Falafel

Name: Easy Baked Falafel
Prep time: 10 min
Cook time: 24 min
Yield: 15 patties
Ingredients: 1 15 oz can chickpeas; 1/4 cup chopped onion; 3 cloves fresh garlic; 1/2 cup fresh parsley; 1 Tablespoon olive or avocado oil; 2 teaspoons lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3/4 teaspoon sea salt; pinch of cayenne; 1/2 teaspoon baking soda; 3 Tablespoons oat flour; olive or avocado oil cooking spray

User Reviews

4.4

486 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Servings
15 patties
Calories
143 kcal
Course
Lunch
Cuisine
Middle Eastern

Easy Baked Falafel

Odette Barnes

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Inspired by our trip to Israel, I created a baked falafel recipe that is just as easy as it is tasty! It’s made with canned chickpeas so there’s no soaking necessary. These protein-packed patties are great for topping bowls and salads, plus they're vegan and gluten-free.

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Ingredients

Servings

1 15 oz can chickpeas drained and rinsed
1/4 cup chopped onion
3 cloves fresh garlic
1/2 cup fresh parsley
1 Tablespoon olive or avocado oil
2 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon sea salt
pinch of cayenne
1/2 teaspoon baking soda
3 Tablespoons oat flour
olive or avocado oil cooking spray

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Instructions

Preheat oven to 375°F. Spray a baking sheet with oil.
Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.
Scoop spoonfuls of mixture out and form into small patties; you should get about 15. Place on prepped baking sheet.
Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.