Baked Falafel with Canned Chickpeas

Learn how to make crispy, fluffy, oven-baked falafel at home using canned chickpeas, fresh herbs, and simple pantry stapes. They're golden brown and delicious, great served as is or in a pita wrap! Falafel is all about balance. Crispy on the outside, soft and flavorful inside, and packed with herbs and spices that make every bite fresh and satisfying.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 3 hours 35 minutes

Total Time: 3 hours 40 minutes

Servings: 16 falafels

Calories: 76 kcal per serving

Ingredients

2 cans - chickpeas
¼ - red onion
4 cloves - garlic
½ cup - fresh cilantro
½ cup - fresh parsley
1 tbsp - all-purpose flour gluten-free
1 tbsp - olive oil
1 tbsp - lemon juice
1 tbsp - ground cumin
1 tsp - salt
1 tsp - pepper
1 tsp - baking soda

Instructions

In a food processor, mix together chickpeas, onion, garlic, cilantro, and parsley. Add remaining ingredients and pulse until well combined.
To shape, scoop a heaping tablespoon of the falafel mixture and form uniform-sized balls or flattened patties.
Optional: Arrange on a plate or parchment-paper lined baking sheet and let firm up in the fridge for 1 hour.
Preheat oven to 400F. Bake for 20 minutes, flip, return to oven and let continue baking for 15 minutes, until firm, brown, and crispy.
Enjoy in a pita bread wrap, salad, or as is with hummus and tahini!

Nutrition