Baked falafel

Ingredients

• 400 gdried chickpeas
• ½ teaspoonbicarbonate of soda
• 1 (150 g)red onion
• 2 cloves, peeledgarlic
• 1 bunch (about 20 g)fresh parsley
• 1 teaspoonground coriander
• 1 teaspoonground cumin
• 2 tablespoonsplain flour or chickpea flour
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 200 gGreek yoghurt
• 1 tablespoonlemon juice
• 1 clove, choppedgarlic
• 1 teaspoon, choppedfresh mint
• 1 tablespoonextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Soak the chickpeas

   The night before, soak the chickpeas in cold water with 1 teaspoon of bicarbonate of soda for 12–14 hours. The next day, rinse them under running water, rubbing them with your hands to loosen the skins. Drain and pat dry with a tea towel.

2. 2

   Blend the mixture

   Put the chickpeas in a food processor with the onion, garlic with its central germ removed, parsley, cumin, coriander and flour. Add the oil, salt and pepper, then blend to a uniform mixture that is still slightly coarse. Transfer to a bowl, cover with cling film and chill for about 2 hours.

3. 3

   Shape the falafel

   After the mixture has rested, preheat a fan oven to 180°C. With slightly damp hands, shape the mixture into firmly packed, lightly flattened balls about 4 cm across; you should make around 24.

4. 4

   Bake until golden

   Place the falafel on a baking tray lined with baking paper and brush them lightly with oil. Bake for about 20–25 minutes, turning them halfway through so they brown evenly.

5. 5

   Mix the sauce

   While the falafel bake, combine the yoghurt, chopped garlic, mint and lemon juice in a bowl. Stir in the extra-virgin olive oil and salt, then serve the sauce with the baked falafel.

What are baked falafel?

Falafel are seasoned legume patties associated with Middle Eastern cooking and commonly eaten as street food or a vegetarian meal. Their precise origins are debated; the recipe description notes an Egyptian tradition of making them with broad beans, while chickpea versions are now widespread.

This version uses soaked chickpeas, herbs and spices, then bakes the shaped patties instead of deep-frying them. A Greek yoghurt sauce adds a cool, tangy accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 19g protein, 55g carbs, 10g fat.

Chickpeas supply most of the carbohydrates, fibre and plant protein, while the olive oil and yoghurt contribute much of the fat. The yoghurt adds some protein too. Serve a portion with plenty of fresh vegetables to round out the plate.

Why use dried chickpeas?

Dried chickpeas, soaked overnight, give the mixture its structure without first cooking the beans. The recipe relies on the long soak, so cooked or tinned chickpeas are not a direct substitute here.

Rubbing the chickpeas after rinsing helps remove loose skins. Patting them dry also keeps excess moisture out of the mixture.

Getting the texture right

Blend the ingredients until they hold together but still have a little texture. A completely smooth purée can make the falafel dense rather than pleasantly coarse.

Resting the mixture in the fridge for about 2 hours gives it time to firm up. This makes it easier to shape and helps the patties keep their form in the oven.

Shaping and baking

Damp hands help prevent the mixture sticking as you form the patties. Pack each one firmly and flatten it slightly so it bakes evenly.

Turn the falafel halfway through the 20–25-minute bake for more even browning. They should look golden on the outside and hold together when lifted.

The yoghurt sauce

Greek yoghurt makes a thick, creamy base, while lemon juice and mint bring brightness. Finely chopped garlic distributes its flavour through the sauce.

Mix the sauce while the falafel are in the oven, then serve it alongside them. You can also tuck the falafel and sauce into pita with fresh vegetables.

Serving ideas

For a simple meal, serve the falafel with pita, salad or grilled vegetables. Pickled vegetables add a sharp contrast to the warm spices.

The yoghurt sauce is one option; tahini sauce or tzatziki also pair well with falafel. Keep extra sauce at the table for dipping.

Recipe notes & tips

• Allow the chickpeas the full 12–14 hours to soak before blending.
• Pat the rinsed chickpeas dry so the mixture does not become unnecessarily wet.
• Keep the mixture slightly coarse rather than blending it into a smooth paste.
• Chill the mixture for about 2 hours before shaping to make it easier to handle.
• Use damp hands and press the patties firmly so they hold together.
• Turn the falafel halfway through baking to encourage even browning.

Variations

• Add chilli: Blend in a little chilli for a hotter mixture.
• Use chickpea flour: Choose it instead of plain flour to keep the mixture chickpea-based.
• Try tahini sauce: Serve the falafel with tahini sauce in place of the yoghurt dressing.
• Make a pita meal: Tuck the falafel into pita with fresh vegetables and sauce.
• Add pickles: Serve with pickled vegetables for a tangy contrast.

Common mistakes to avoid

• Using cooked chickpeas: The mixture is designed for soaked dried chickpeas, so cooked beans may make it too soft.
• Skipping the drying: Wet chickpeas can leave the mixture loose; pat them dry after rinsing.
• Over-blending: A smooth purée can make dense falafel; stop when the mixture is uniform but still slightly coarse.
• Skipping the chill: Warm mixture can be harder to shape; give it the recommended 2 hours in the fridge.
• Packing loosely: Lightly formed patties may crumble; compact them firmly with damp hands.
• Forgetting to turn: One side may brown more than the other; turn the patties halfway through baking.

How to store

Store leftover falafel and yoghurt sauce separately in covered containers in the fridge and use within 3 days. Reheat the falafel in an oven until hot, rather than warming them in the sauce.

Frequently asked questions