Best 5 Baked Chickpea Falafel Recipes

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Immerse yourself in a realm of flavors with our delightful Baked Chickpea Falafel! These crispy, protein-packed patties are not just a feast for your taste buds but also a journey through the vibrant streets of the Middle East. Savor the perfect harmony of chickpeas, fresh herbs, and aromatic spices, all lovingly enveloped in a crunchy coating. Our recipe offers two irresistible variations: a traditional version that stays true to the classic falafel experience and a delightful sweet potato twist that adds a touch of natural sweetness and vibrant color. Both versions promise an explosion of flavors and textures that will leave you craving more. So, gather your ingredients, ignite your culinary passion, and embark on a delightful adventure with our Baked Chickpea Falafel recipes.

Here are our top 5 tried and tested recipes!

BAKED CHICKPEA FALAFEL



Baked Chickpea Falafel image

I like that the falafel are baked instead of pan-fried. I have made falafel before that fall apart in the pan. From a borrowed library book "The ultimate book of vegan cooking". Instead of cooking soaked chickpeas by boiling you may prefer to pressure cook them. Gluten-free if gf ingredients are used. Can be served with a salad, on pita bread or with tahini. Cooking time does not include overnight soaking of the beans.

Provided by Jubes

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup dried chickpeas
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
1/2 cup roughly chopped parsley
1 teaspoon cumin seed, crushed
1 teaspoon coriander seed, crushed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
olive oil

Steps:

  • Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
  • Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
  • Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
  • Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
  • Preheat your oven to 180°C (350°F ).
  • Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
  • Roll the balls in olive oil and place them on a baking sheet.
  • Bake for about 30 minutes, or until golden brown.
  • Serve falafel immediately.

HOW TO MAKE FALAFEL



How to Make Falafel image

Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)

Provided by Suzy Karadsheh

Categories     Entree

Time 50m

Number Of Ingredients 21

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini Sauce
Pita pockets
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles

Steps:

  • (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
  • Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
  • Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
  • Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  • Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
  • Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
  • Place the fried falafel patties in a colander or plate lined with paper towels to drain.
  • Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg

FALAFEL: CHICKPEA PATTIES



Falafel: Chickpea Patties image

Provided by Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 pound dried chickpeas
1 small onion, coarsely chopped
2 cloves garlic, crushed
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon baking soda
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes, optional
Salt and pepper, as needed
1/2 cup vegetable oil
6 to 8 pitas, tops sliced open and lightly toasted
Shredded lettuce, as needed
Tomato wedges, as needed
Sliced red onion, as needed
Sliced cucumbers, as needed
Tahini Sauce, recipe follows
1 clove garlic
1 teaspoon salt
1/2 cup tahini
1/2 cup water
1/2 cup lemon juice

Steps:

  • Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
  • Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
  • Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
  • Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
  • Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

BAKED FALAFEL



Baked falafel image

These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 9

3 x 400g cans chickpeas, drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 red onion, quartered
3 garlic cloves
2 tbsp sesame seeds
1½ tsp baking powder
2 small packs parsley, stalks only

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
  • Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium

FALAFEL WITH CANNED CHICKPEAS



Falafel with Canned Chickpeas image

Falafel made with canned chickpeas - just like the ones you taste in a Greek restaurant. Makes about 12 patties. Serve with hummus or tzatziki sauce.

Provided by Dani

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 12

Number Of Ingredients 14

1 ½ (15 ounce) cans chickpeas, drained
1 ½ onions, chopped
¾ cup chopped fresh parsley
3 cloves garlic, chopped
2 eggs
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 ½ teaspoons lemon juice
1 ½ teaspoons baking powder
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 ½ cups bread crumbs
1 tablespoon olive oil, or as needed

Steps:

  • Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
  • Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
  • Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 21.5 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 571.1 mg, Sugar 2.2 g

Tips:

  • For a crispy exterior and fluffy interior, make sure to drain the chickpeas thoroughly before mashing them. You can use a food processor or a potato masher to achieve the desired consistency.
  • Use fresh herbs and spices for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overmix the falafel mixture. Overmixing can make the falafel tough.
  • Form the falafel into balls about the size of a golf ball. If the mixture is too wet, you can add more chickpea flour or breadcrumbs to help it hold its shape.
  • Bake the falafel in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy on the outside and cooked through on the inside.
  • Serve the falafel hot with your favorite dipping sauce, such as tahini sauce, tzatziki sauce, or hummus.

Conclusion:

Baked chickpea falafel is a delicious and healthy alternative to traditional fried falafel. It is packed with protein, fiber, and vitamins and minerals. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. So next time you're looking for a healthy and satisfying snack or meal, give baked chickpea falafel a try!

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