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Crispy Baked Falafel
Middle Eastern

Crispy Baked Falafel

Classic falafel made from soaked dried chickpeas blitzed with herbs, garlic and spices, then baked until golden and crisp. Light, fragrant and naturally vegan.

45 min
Total time
4
Servings
20 min
Prep
25 min
Cook
intermediatelunchveganvegetariandairy-freehigh-proteinhigh-fibre
Source: Traditional Middle Eastern cuisine

Ingredients

4 servings
  • 200 g dried chickpeas, soaked overnight, NOT canned
  • 1/2 onion, roughly chopped
  • 3 garlic cloves
  • 30 g fresh parsley, packed
  • 30 g fresh coriander, packed
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp plain flour, if needed to bind
  • 2 tbsp olive oil, for brushing

Make it your way

Instructions

Plan my prep
  1. Step 1.Soak the dried chickpeas in plenty of cold water overnight (at least 12 hours), then drain and pat dry. Do not use canned chickpeas or the falafel will fall apart.
  2. Step 2.Add the drained chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, salt and pepper to a food processor.
  3. Step 3.Pulse until the mixture resembles coarse, slightly sticky crumbs that hold together when pressed. Do not over-process into a paste.
  4. Step 4.Stir in the baking powder and, if the mixture is too wet, the flour. Cover and chill for 30 minutes.
  5. Step 5.Preheat the oven to 190 C (375 F) and line a tray with parchment, brushing it with a little olive oil.
  6. Step 6.Scoop and shape the mixture into 16 small patties or balls and place on the tray. Brush the tops with olive oil.
  7. Step 7.Bake for 12 minutes, then flip and bake for a further 10 to 13 minutes until golden and crisp.
  8. Step 8.Serve warm in pita with salad and tahini sauce or hummus.

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