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five southwestern baked falafels with corn and black beans on blue plate with spoon putting sour cream on one
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5 from 1 vote

Southwestern Baked Falafels with Corn & Black Beans

These baked falafels are perfectly crispy on the outside and soft on the inside, with no frying step! Loaded with corn, black beans, cilantro and lime for a fun Southwestern remix.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 18
Calories: 57kcal


  • 1 cup of dried chickpeas soaked at least 12 hours, drained, and rinsed
  • 4 teaspoons lime juice
  • ½ lime (zested; around 1 teaspoon)
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon baking powder
  • ½ cup black beans
  • ½ cup corn
  • ¼ cup cilantro (chopped)
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 egg


  • Greek yogurt


  • Pre-heat oven to 400 F.
  • Combine chickpeas and lime juice in a food processor and blend until chickpeas are coarse and mealy (they shouldn't form a paste).
  • In a large bowl, mix chickpeas with remaining ingredients until completely combined.
  • Form falafel balls with 1.5 tablespoons of mixture and placed on a cookie sheet lined with a greased sheet of parchment or silicone baking mat. *they may seem crumbly; press together gently. They will firm up in the oven.*
  • Bake for 15-20 minutes until lightly browned on top.
  • Serve immediately with a dollop of Greek yogurt, or other dipping sauce.


If you make this recipe with cooked (canned) chickpeas, they will be very soft. 


Serving: 1falafel | Calories: 57kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1.3mg | Calcium: 22mg | Iron: 1mg