Baked Falafel — Healthy High-Protein Classic
Falafel is my ultimate superfood. It’s very high in plant-based protein and fiber, easy to batch-cook, and endlessly versatile — from veggie bowls to wraps or quick solo meals.
And best of all? This version skips the deep-frying. Instead, I bake it for a lighter, crisp exterior and a tender, flavorful center. It’s freezer-friendly, blood-sugar-friendly, and a powerhouse of nutrition.
No deep-frying means less oil, less mess, and a lighter bite—without sacrificing flavor or texture.
Chickpeas are high in fiber and protein, which help stabilize blood sugar. Baking instead of frying reduces glycemic impact.
How it’s more balanced and healthier overall:
This version packs in herbs and nutrients with minimal oil, making it easier on digestion and perfect for meal prep.
It pairs perfectly with Classic Hummus recipe, Tahini Sauce, and fresh vegetables.
Recipe
Baked Falafel
Ingredients
- 300 g dried chickpeas small variety
- 1 large bunch of fresh cilantro
- 1 medium onion
- 2 garlic cloves
- 1 tsp salt
- 1 tsp ground cumin
- ¾ tsp baking soda
- 2 tsp all-purpose flour or chickpea flour
- 2 tsp sesame seeds
- Olive oil spray for baking
Instructions
Soaking chickpeas overnight
- Soak the chickpeas. Rinse chickpeas and soak overnight in cold water. They’ll triple in size, so cover with plenty of water.
- After soaking, rinse thoroughly.
Making Falafel
- Roughly chop onion, garlic, and cilantro for easier blending.
- Add chickpeas and chopped ingredients to a food processor. Pulse-blend until the mixture is soft, grainy, and holds together. Scrape down sides as needed. If your blender is small, work in batches or use a meat grinder if you have one.
- Transfer mixture to a bowl. Mix in cumin, salt, baking soda, flour, and sesame seeds. Cover and chill for 30 minutes.
- Shape mixture into small balls.
- Bake (preferred): Preheat oven to 200°C (390°F). Line a baking sheet with parchment, arrange falafel, spray with oil. Bake 20–25 minutes until golden, optionally finish under the grill.
- Pan-fry option: For traditional texture, shallow-fry in hot oil like fries, a few minutes on each side.
