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Baked Falafel
Watch the video for this recipe:
If you haven't tried falafel by now you should definitely try this healthy recipe. Falafel is that kind of comforting food which is delicious, quick and perfect for any time of the day.
As you know falafel is a deep-fried traditional Middle Eastern food. If you bake them they get healthier and with less calories, which is great. They are still crispy on the outside and soft inside even if they are baked.
I make falafel pretty often for my family. My daughters are eating them well alongside fresh vegetables. Another thing I like to falafel is the use of huge amount of herbs. Making kids eat herbs can be quite an adventure some times. Hidden inside the falafel is such a good way to include herbs in their meal. If you make falafel for kids you may consider to use less chili powder or replace it with sweet paprika.
You can serve falafel as usually in a pita bread pocket with lots of vegetables and tahini base sauce but it can also be a great appetizer idea for parties. Or use falafel to make falafel burgers. Any way you want it, it is delicious.
Falafel can be made in advance too as it can be refrigerated up to several days and even frozen. Give it a try, it worth all the time invested.
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- Makes about 20 falafel
- 1/2 pound (250g) dry chickpeas
- 1 small onion
- 1 cup chopped fresh parsley or cilantro
- 3 cloves garlic, minced
- 1/2 tsp baking soda
- 1/4 cup flour
- 1 tsp cumin, grounded
- 2 tsp coriander, grounded
- 1/2 tsp chili powder
- 1 tbsp fresh lemon juice
- salt and freshly ground black pepper
- 2 or 3 tbsp oil, for greasing
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Put the chickpeas in a large bowl and cover with water. The chickpeas will grow in volume while soaking. Soak for 12 to 24 hours, I usually leave them overnight.
- Preheat the oven to 400 F (200C).
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Chop parsley or/and cilantro and onion and place in the bowl of your food processor.
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Add garlic, flour and baking soda. Add spices salt and pepper. Process until everything is well combined. Transfer to a large bowl.
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Add chickpeas on the food processor's bowl. Process until chickpeas are minced, not puree. You will probably need to scrape down the sides in the process.
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Add the chickpeas to the herbs mixture and stir to combine well.
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Grease a baking sheet with oil. Form balls and flatten them into thick patties. Put the falafel on the baking sheet and brush with a bit of oil.
- Bake for 10 minutes on one side and for about 10-15 minutes on the other side until golden.
- Serve with pita bread, fresh vegetable and hummus or tahini sauce.
I was as surprised as you when I first made them.. as they don't need to be boiled after soaking. Seems this is the original way of making falafel, but you can use canned chickpeas as well, probably will be a slight change on texture but not that big. Drain them well before using. Not sure about the change in calories. I don't think it's such a big difference.
The reason these are more dry is because they are baked. The ones you had at the restaurant are fried, and this makes them moist. You can try frying them, I am sure you will love them like this too.
yes... all purpose flour works good..let me know if you try them out:)
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