Baked Falafel

Ingredients

• 400 g (2 cups)dried chickpeas, soaked for 4–6 hours
• 105 g (⅔ cup)red onion, chopped
• 60 g (1 cup, packed)fresh parsley leaves
• 60 g (1 cup, packed)fresh coriander leaves
• 6garlic cloves, minced
• 10 g (2 teaspoons)sea salt
• 2 g (1 teaspoon)ground coriander
• 3 g (1 teaspoon)ground turmeric
• 2 g (1 teaspoon)freshly ground black pepper
• 1 g (½ teaspoon)ground cumin
• 0.5 g (¼ teaspoon)ground cinnamon
• 60 ml (¼ cup)olive oil

Instructions

1. 1

   Soak chickpeas

   Soak the dried chickpeas for 4–6 hours, then drain and rinse them.

2. 2

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking tray with a silicone baking mat or coat it generously with cooking spray, then set it aside.

3. 3

   Blend the mixture

   Put all the ingredients in a large food processor and process until the mixture is fairly smooth and mouldable. Scrape down the bowl as needed; blending may take 5–10 minutes, depending on the power of your processor.

4. 4

   Shape the patties

   Use 2 tablespoons of mixture for each patty and shape it to about 1.3 cm (½ inch) thick. Repeat with the remaining mixture. The patties will not expand in the oven, so they should fit on one baking tray.

5. 5

   Bake until golden

   Bake the patties for 13 minutes. Take the tray out and turn each one over, then bake for another 10–13 minutes, until cooked through and golden on both sides.

6. 6

   Serve the falafel

   Serve in fresh pitta with hummus, lettuce, tomato and lemon tahini dressing.

What is baked falafel?

Falafel is a chickpea-based dish associated with Middle Eastern and wider Mediterranean cooking, usually shaped into small patties or balls and cooked until crisp. This version uses soaked dried chickpeas, herbs and spices, then bakes the patties rather than frying them.

Fresh parsley and coriander bring a bright flavour, while cumin, turmeric and cinnamon add warmth. The food processor turns the ingredients into a mouldable mixture that holds together for shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 8g protein, 27g carbs, 8g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while olive oil contributes much of the fat. Pair a serving with salad or extra vegetables, and add pitta or another grain if you want a more substantial plate.

Why use dried chickpeas?

Dried chickpeas are soaked for 4–6 hours, then drained and rinsed before blending. They form the base of the patties and give the mixture its texture.

Getting the mixture right

Blend until the mixture is fairly smooth and mouldable, scraping down the processor bowl when needed. Depending on your processor, this can take 5–10 minutes.

Keep the mixture cohesive enough to shape into patties. The recipe relies on the soaked chickpeas and blended ingredients to form the dough.

Shaping evenly

Portion 2 tablespoons of mixture per patty and aim for a thickness of about 1.3 cm (½ inch). Evenly shaped patties are easier to turn and bake at the same rate.

The patties do not expand in the oven, so the recipe says they should fit on one baking tray.

Bake for colour and doneness

Bake at 190°C (375°F) for 13 minutes, then turn the patties and bake for a further 10–13 minutes. Look for a golden surface on both sides and a cooked-through centre.

The recipe gives a baking range for the second side, so check the patties as they approach the shorter time.

How to serve them

Serve the patties in fresh pitta with hummus, lettuce, tomato and lemon tahini dressing, as suggested in the method. They also suit salads and bowls, where the herbs and spices can be paired with fresh vegetables.

Recipe notes & tips

• Drain the chickpeas well after soaking before adding them to the processor.
• Scrape down the food processor bowl whenever ingredients cling to the sides.
• Use a silicone mat or generously coat the baking tray with cooking spray as directed.
• Shape the patties to a consistent thickness so they bake evenly.
• Turn the patties carefully after the first 13 minutes of baking.

Variations

• Herb balance: Adjust the proportions of parsley and coriander while keeping the combined herb quantity the same.
• Extra cumin: Increase the cumin slightly for a deeper, earthier spice note.
• Pitta filling: Add the patties to pitta with the suggested hummus, lettuce, tomato and lemon tahini dressing.
• Bowl serving: Serve the falafel over a salad or bowl of vegetables for a different presentation.

Common mistakes to avoid

• Using unsoaked chickpeas: Soak them for 4–6 hours first, as the recipe directs.
• Skipping the rinse: Drain and rinse the soaked chickpeas before processing.
• Stopping the processor too soon: Continue blending until the mixture is fairly smooth and mouldable, scraping the bowl as needed.
• Making uneven patties: Use 2 tablespoons per patty and shape them to about 1.3 cm (½ inch) thick.
• Baking without turning: Flip the patties after 13 minutes so the second side can brown too.

How to store

Refrigerate leftover cooked patties in an airtight container and use within 3–4 days. Reheat in the oven until hot throughout; the exact reheating time will depend on the number and size of the patties.

Frequently asked questions