Falafel are great. They’re a wonderful vegan option (I was surprised to learn they don’t even use egg to bind them). They’re super flavorful, have a nice texture and are a great compliment to other delicious foods. I’ve always thought of falafel as being rather fussy and something better ordered out than made at home. However, this recipe is a game changer. Baking falafel not only makes these healthier, it’s also easier than frying. The result, while not as crunchy as traditional falafel, is still wonderfully moist, tasty.
If that isn’t enough to convince you, I’ve already made these twice in two days. Once with friends and once (when I doubled the recipe, seen below) for my parents. These are super delicious, and I can’t wait to make them over and over again this summer with a nice big Greek Salad.
Makes about 20 golf-ball sized falafel
Adapted from Hungry Girl
- 1 large (32oz) can chickpeas, drained and rinsed
- 2 small onions, roughly chopped
- 1/2 cup whole wheat flour (or whatever you have on hand)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 lemon, juiced
- 1/4 tsp paprika
- 1/4 tsp ground coriander
- black pepper, to taste
Preheat oven to 375°F. Generously grease a large baking sheet with cooking spray.
If you don’t have a food processor, you can smash the chickpeas with a fork by hand, or use a blender. Mince the other ingredients and add everything to a large bowl and mix by hand until it comes together.
Taking about 3 Tbsp of the mix, roll into ball and place on prepared baking sheet. Repeat with remaining mixture and then spray the tops of the falafel with cooking spray. Bake for 20-25 minutes, flipping the falafel halfway through.