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Baked Falafel

Baked falafel is a healthier twist on the Middle Eastern classic — packed with protein from chickpeas, herbs, and spices, it skips the excessive oil but keeps all the flavor and crunch.
Course Main Course
Cuisine Middle Eastern
Keyword healthy, vegan
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 4
Calories 800kcal

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.