Baked Falafel

Name: Baked Falafel
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1/2 pound dry chickpeas; 1 cup fresh parsley or cilantro, chopped; 1 small onion, chopped; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper to taste; Oil for brushing

Recipe GLPRdf9f4e49c1fa38

Middle Eastern

Appetizer

35 min

Oven

SNAP eligible

Crispy golden baked falafel patties made from soaked chickpeas blended with fresh herbs, aromatic spices, and a touch of garlic. These plant-based fritters are baked until golden brown, offering a healthier take on the traditional fried Middle Eastern favorite. Serve warm with pita bread, fresh vegetables, and tahini sauce or hummus for a satisfying meal.

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Ingredients

1/2 pound dry chickpeas

1 cup fresh parsley or cilantro, chopped

1 small onion, chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

1/2 teaspoon baking soda

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper to taste

Oil for brushing

Directions

Soak the dry chickpeas in a large bowl covered with water for 12 to 24 hours until they have softened and expanded in volume. Drain well before using.
Preheat your oven to 400°F (200°C).
In a food processor, combine the chopped onion, fresh parsley or cilantro, minced garlic, flour, and baking soda. Pulse until well blended.
Add the ground coriander, ground cumin, chili powder, fresh lemon juice, salt, and black pepper to the processor. Blend until the mixture is evenly combined.
Transfer the herb and spice mixture to a large mixing bowl.
Add the drained soaked chickpeas to the food processor and pulse until they are finely minced but not pureed. You may need to scrape the sides of the processor bowl as needed. Do not over-process.
Add the minced chickpeas to the herb mixture in the bowl and stir thoroughly until all ingredients are fully combined.
Lightly grease a baking sheet with oil. Scoop the mixture and form into balls, then gently flatten each into a thick patty about 1/2 inch thick.
Place the falafel patties on the prepared baking sheet and lightly brush the tops with oil.
Bake for 10 minutes, then carefully flip the patties over. Brush the other side lightly with oil and continue baking for 10 to 15 minutes more, until the falafel is golden brown on both sides.
Remove from the oven and serve warm with pita bread, fresh vegetables, and tahini sauce or hummus.

Comments

Grocery List Plus Editorial Staff4.25

Baked falafel checks every box for Charlotte groceries—chickpeas, onion, garlic, flour, lemon, and spices are standard at any of the major chains, with coriander and cumin available at all of them. The stated 35 minutes is honest if you're starting with canned chickpeas that you drain and dry; fresh parsley may require a quick stop at Harris Teeter if your Food Lion's herbs look tired, but it's optional if you substitute dried. Cost runs roughly $1.50 to $2 per serving, with canned chickpeas doing the heavy lifting, and this keeps beautifully in the fridge for three days, reheating well in a 350-degree oven. The one caveat is that baked falafel is drier and less crispy than the fried version—it suits people who want the spice and bulk without the oil, but not purists chasing that golden exterior.