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Baked Falafel are the easier alternative to the classic dish, no frying! Once baked I serve them in pita bread with fresh herbs and a labneh. This is a favorite weeknight meal for me! So cozy and delicious.
You know I love a weeknight meal. I want them snappy and delicious (see my Picadillo, One-Pan Chicken Orzo).
Regular falafel is fried and absolutely delicous. But to make things easier and healthier for us, we’re doing baked.
How to Make Baked Falafel:
You should be able to use whatever recipe you’d normally fry up, but if you don’t have one just use the one below. It comes together quickly in a food processor!
- Prep the baking sheet. When you’re ready to cook your falafel, just generously brush a baking sheet with olive oil (no aluminum foil or parchment here).
- Scoop the falafel. Place scoops of your falafel onto the baking sheet and gently flatten.
- Brush. Again with the olive oil, brush the tops of the falafel and bake.
- Flip. Halfway through baking, flip the falafel for equal browning opportunities.
- Serve. Once the falafel have baked, serve however you’d normally eat falafel!
What to Serve with Baked Falafel:
- Lots of herbs are a must.
- Labneh or yogurt. I love to mix in a garlic clove, lemon juice and a pinch of salt.
- Crunchy things like a cucumber, tomato and raw onion mixture.
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Baked Falafel Recipe
Ingredients
Falafel:
- 2 garlic cloves, peeled
- 1/2 yellow onion, peeled
- 1 cup packed fresh Italian parsley
- 2 to 3 fresh mint leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- Juice from 1/2 lemon, about 2 teaspoons
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 tablespoons of olive oil
Accompaniments:
- 3/4 cup labneh or Greek yogurt
- 2 garlic cloves, peeled and minced
- Kosher salt
- Juice from 1/2 lemon
- Warm pita, for serve
- 1/2 red onion, sliced
- 1/2 vine ripe tomato, diced
- Italian parsley leaves, minced
- Mint leaves, minced
Instructions
To Make the Baked Falafel:
- Preheat your oven to 350 degrees F. In a food processor (you may need to do this in batches if your food processor is small), add the garlic cloves, yellow onion, Italian parsley. Pulse until the mixture is minced, scraping down the sides, as needed.
- Add the cumin, cayenne pepper, juice from 1/2 lemon, baking soda, salt and chickpeas. Pulse until completely combined and the mixture is mostly smooth–but don't over do it. This mixture should have some texture.
- Brush your baking sheet liberally with about a tablespoon of olive oil. Scoop out heaping tablespoons of the falafel mixture and roll them into balls. Place them on the baking sheet and lightly push the tops in. Brush the falafel balls with olive oil and transfer to the oven to bake for 10 to 15 minutes, flipping at the halfway point (around 5 minutes) to ensure even browning.
To Assemble the Wraps:
- Mix together the labneh or Greek yogurt, garlic cloves, a pinch of salt and lemon juice.
- Slather a few tablespoons of labneh onto each pita wrap.
- Top with warm falafel balls, slices of red onion, tomato, parsley leaves, mint leaves and cucumber. Wrap them up and tie them with a twine and eat immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What temperature do you bake them at please
350F!
Haaaaalp! I accidentally pulsed for a super long time…is that bad? Wondering if they’ll still keep their form or if I need to do something different
I suppose it’ll make it flatter when I go to fry? Stuck them in a bowl in the fridge for now.
Umm…no it shouldn’t be. But yes, sticking in them in the fridge will firm them up a bit and that’ll help a lot!
Deeeeeeeelicious! Can’t wait to make these.
xox
A.
Why I have I never thought of homemade falafel – life changed.
These are beautiful, and thanks for the tip about making the falafel extra crunchy! They sound so flavorful.
P.S. I love the board that the falafels are sitting on!
Sounds amazing! These wraps are screaming my name!
This is always the go-to hand food for me. And I totally agree with you with falafels (or anything wrapped) having to be green inside. I’m obsessed with having lots of herbs in there. Especially mint!
Yasssss, this is my favourite kind of dinner. Kinda healthy, kinda not, everything I always wanted, wrapped up in a flatbread.
I didn’t realize it was so easy!
ooh i’ll have to try the brushing the pan with oil before baking trick!! because i’m definitely allergic to cleaning up after frying things.