Originating in Egypt about 1000 years ago, the Falafel is the ultimate street food. Traditionally Falafel recipes have them deep-fried and served with pickled vegetables, drizzled with a tzatziki sauce and wrapped in a flatbread such as my homemade Pita Bread. Spicy and crunchy, my healthy Baked Falafels are an awesome vegan meal, rumored to have been created to act as a meat substitute on Holy days.
I bake my Falafel recipe, which is not the traditional way. Let’s face it, I’m lazy, haha, and I don’t want to clean my kitchen after deep frying a gazillion Falafels, and since the are not deep-fried you’re saving yourself a ridiculous amount of fat, calories and cholesterol. Baked Falafel not only saves you a ton of clean-up but its also easier since they all bake at the same time on a sheet tray.
One of the drawbacks to making Falafels the traditional deep-fried way is that you need to use dried chickpeas and soak them overnight to reconstitute them. Canned chickpeas do not work if you deep fry Falafels, they contain too much moisture and the falafels fall apart in the oil. Baking Falafels allows you to use canned chickpeas with no problems and, they are all ready to go at the same time, rather than frying them in batches.
Try my Baked Falafels recipe once and I’m sure this will become your prefered method of making falafels. Since they are not deep-fried, they are healthier and lower in both fat and calories. You’re going to love my healthy Baked Falafels recipe.
Here’s my Baked Falafel Recipe:
- 2 Cups Canned Chickpeas (Garbanzo Beans)
- 1 Medium Red Onion
- ½ Cup Olive Oil
- 3 Tablespoons All-Purpose Flour
- 6 Cloves Garlic, crushed
- 2 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- ½ Teaspoon Ground Cinnamon
- 1 Bunch Fresh Parsley (stems and all)
-Preheat oven to 375F
-Place chickpeas in a food processor and pulse into very small pieces, but not completely pureed, you want some texture, transfer ground chickpeas to a large bowl
-Place all remaining ingredients in the food processor and puree until smooth, transfer to the bowl with the chickpeas and mix well
-Spray a parchment lined baking sheet with oil, use an ice cream scoop to scoop the mixture directly onto the sheet tray
-Gently flatten the falafels with your fingers to make patties so they cook evenly
-Bake for 30 minutes, use a spatula to turn, bake for an additional 15-20 minutes
-Serve with Tzatziki Sauce, fresh or pickled veggies, tucked inside of freshly Baked Pita Bread