Crispy Baked Falafel Recipe
This baked falafel recipe is crispy on the outside and tender on the inside without the frying step! Made with simple pantry ingredients, it's a great weeknight dinner, and works well for meal prep!
Servings: 16 falafels
Calories: 67kcal
Ingredients
- 1 cup dried chickpeas soaked at least 12 hours
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne
- ½ teaspoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 egg
- 2 tablespoons olive oil for brushing tops
Instructions
- Soak - soak 1 cup of dried chickpeas in 4 cups of water overnight.
- Prepare - After soaking, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade. Pulse for 1-2 minutes, until it resembles the image above. It should be processed into small pieces but not completely pureed. Add the minced garlic, cumin, coriander, cayenne, baking powder, salt, pepper, and egg. Process using the pulse function on the processor until all ingredients are well mixed in.
- Shape - Using a 1.5 tablespoon cookie scoop, form disk-shaped falafels, patting them into shape with your hands and arranging on a parchment-lined baking sheet.
- Bake - Carefully brush tops with olive oil. Bake for 15-20 minutes at 400ºF, until lightly golden. VOILA!
Notes
Storage
Although they may dry out slightly after storing in the fridge, falafel can be cooked ahead and reheated.
- Cool completely, then store in an air tight container.
- Refrigerate for up to 4 days.
- Reheat at 350°F in the air fryer for 3-5 minutes, until warmed through and crisped back up.
Nutrition
Serving: 1falafel | Calories: 67kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg