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    Home » Recipes » Grain and Bean Recipes

    Healthy Awesome Baked Falafel

    Published: Jun 24, 2015 · Modified: Aug 19, 2022 by Andrea

    Jump to Recipe

    Golden-brown and crispy on the outside, fluffy melt-in-your-mouth and aromatic within, once you taste falafel it's impossible to live without.

    Falafel, probably the best vegan dish in the world. Healthy, tasty and easy to prepare, these chickpeas balls are a great food to  share with friends or just with yourself.

    Baked or fried, falafel are ready in less than 30 mins and never fail to bring a feast around the table - and in your mouth.

    The recipe was originally developed in Egypt, where they also make another popular version showcasing fava broad beans.

    It's a popular Middle East street food, but falafel have reached the West dining tables with their awesomeness long time ago.  

     

    FALAFEL-step-1

    Falafel is basically ground chickpeas and/or fava beans mixed with spices and aromatic herbs, then formed into patties and deep-fried.

     You can add a little flour to bind the mixture together, or use almond flour as substitute for a gluten-free version.

    falafel-step-2

    In terms of cooking methods, I'm better off with a baked falafel rather than deep-fried.

    It takes a little longer but baked falafels are definitely healthier and lighter - meaning I can have seconds without feeling guilty!

    When making falafels, choose the right chickpeas. If I'm in a hurry, I usually go for bottled ones, they taste way better than tinned chickpeas, but make sure they're preserved only in salt and water.

    If you have more time, choose dry organic chickpeas, soak them overnight and gently cook them until tender. It takes longer but definitely pays off in terms of flavor.

    healthy-awesome-falafel

    Last but not least, don't be afraid to play with the ingredients and experiment with your favorite aromatic herbs and spices.

    I love to add some refreshing grated lemon zest in the mixture, and I use both fresh cilantro/coriander and basil leaves ( which add a nice sweet note),  flat parsley & mint are fantastic too.

    If you're ready to handle hot stuff add harissa paste in, otherwise keep it gently spiced and opt for a mild hot chili powder.

    tzatziki-style-yogurt-dip

    These healthy awesome baked falafels make a great snack anytime of the day, and are ridiculously good when paired with an easy and light Greek tzatziki-style dip.

    It's super refreshing and balances well the spicy kick coming out from the patties.

    falafel-baked

    You can also serve falafels with pitta bread/ wrap /burger for a energy-packed lunch or dinner.

    Falafel are also one of my favorite options to serve at summer bbqs and picnics. They're a perfect vegan alternative and make a showstopping finger food.

    You can also prepare them ahead and leave in the fridge until needed.

    awesome-falafels

    Now, if you'll excuse me, I need to grab a falafel, or two.

    how-to-make-falafel

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    Healthy Awesome Baked Falafel- Golden-brown and crispy on the outside, fluffy melt-in-your-mouth and aromatic within, once you taste falafel it's impossible to live without - Vegetarian recipe by The Petite Cook
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    5 from 1 vote

    Healthy Awesome Baked Falafel

    Prevent your screen from going dark
    Golden-brown and crispy on the outside, fluffy melt-in-your-mouth and aromatic within, once you taste falafel it's impossible to live without.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Finger Food, Main, Snack
    Cuisine: Middle Eastern
    Serving: 2
    Author: Andrea Soranidis

    Ingredients

    For the falafels:

    • 400 g bottled chickpeas, rinsed and drained
    • handful of basil leaves
    • handful of cilantro leaves
    • 1 garlic clove, chopped
    • 1 ?2 teaspoon harissa paste or chilli powder
    • 2 tablespoon plain flour, or almond flour for GF
    • 1 teaspoon allspice
    • 2 spring onions, finely chopped
    • zest of 1 lemon
    • olive oil, for cooking
    • sea salt to taste
    • a pinch of cayenne pepper

    For the tzatziki-style yogurt dip:

    • ½ cup low-fat Greek yogurt
    • 1 teaspoon lemon juice
    • 1 tablespoon fresh mint leaves, chopped
    • ½ cucumber, peeled seeded and diced
    • salt & pepper to taste
    • pitta bread to serve

    Instructions

    • Place chickpeas in a food processor. Add garlic, cilantro, basil, lemon zest, harissa or chili, spring onion, allspice,cayenne pepper and flour.
    • Blend until all ingredients are combined and the mixture reaches a smooth texture. Scrape down the sides of the food processor with a spatula if necessary. Season to taste.
    • Gently wet your hands and divide the mixture forming 6-8 patties. Arrange them on a non-stick baking tray, brush with olive oil.
    • Put in the freezer for 5-10 mins, it will help falafels to set and keep their shape while the cook.
    • Bake falafels in the oven at 200C/390F for about 20 min, turning them on the other side half-way through cooking time. Falafels are ready when they get nicely crispy and golden-brown on both sides.
    • To make tzatziki-style dip: mix together all ingredients in a bowl, and season with freshly cracked sea salt and black pepper to taste. Refrigerate until falafels are ready.
    • Serve falafels with warm pitta bread or on their own with tzatziki-style yogurt dip on the side.

    Notes

    Makes 6 medium falafels.
    Substitute flour with almond flour for gluten-free option
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Trupti Topiwala says

      June 30, 2015 at 2:16 pm

      Hello, can I freeze these and bake them when needed? I was thinking of doing this ahead for a party. Please advise.

      Thanks,
      Trupti

      Reply
      • The Petite Cook says

        June 30, 2015 at 4:15 pm

        Yes you totally can :)! My tip is to arrange them well separated on a tray covered with parchment and freeze them for at least 1h, then fold them into a container all together and store them back in the freezer until needed ( best not more than 1 month). Hope you like them!

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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