Description
These Oven Baked Falafel are a healthy, flavorful twist on the classic fried version. Made with soaked chickpeas, fresh herbs, and aromatic spices, they’re crispy on the outside, tender on the inside, and perfect for wraps, bowls, salads, or mezze platters. Naturally gluten-free and plant-based, they’re ideal for meal prep and freeze well for future meals.
Ingredients
1½ cups dried chickpeas
4 garlic cloves, minced
¾ cup yellow onion, diced
1 cup flat-leaf parsley, packed
1 teaspoon lemon zest
4 teaspoons lemon juice
2½ teaspoons ground cumin
1½ teaspoons ground coriander
1½ teaspoons fine sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 tablespoons grapeseed oil or olive oil, divided
Instructions
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Soak the chickpeas overnight in a large bowl covered with plenty of water. Let soak for about 18 hours. Drain and rinse thoroughly.
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a food processor, add soaked chickpeas, garlic, onion, parsley, lemon zest and juice, cumin, coriander, salt, pepper, cayenne, and 1 tablespoon of oil. Pulse until the mixture is finely chopped and holds together when squeezed, scraping down the sides as needed. Avoid over-processing.
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Scoop walnut-sized portions and roll them into about 24 balls. If the mixture feels too sticky to handle, refrigerate for 10–15 minutes before shaping.
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Place the falafel on the prepared baking sheet. Brush each one with the remaining 2 tablespoons of oil.
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Bake for 20–25 minutes until golden and firm on the outside.
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Serve hot or at room temperature in pita wraps, bowls, or on a mezze platter with your favorite dips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
