December 1, 2023


Healthy Always

Falafel Recipe – Love and Lemons

7 min read

Filled with contemporary herbs and spices, this crispy baked falafel recipe is bursting with taste. Stuff it right into a pita wrap with all of the fixings, and luxuriate in!


I’ll always remember the primary time I attempted falafel. Stuffed into pita bread with contemporary herbs, crisp veggies, and an enormous slather of hummus, it was crispy, wealthy, and bursting with earthy, fragrant taste. I devoured all the wrap in minutes, amazed on the medley of tastes and textures dancing throughout my tongue. Falafel has been one in all my favourite meals ever since. I nonetheless order it out to eat at any time when I get the prospect, however as of late, I extra usually make this do-it-yourself falafel recipe.

What Is Falafel?

I’m getting forward of myself. What is falafel, anyway? In case you’re not conversant in this conventional Center Jap dish, falafel are fried balls of floor chickpeas or fava beans seasoned with herbs like parsley and cilantro and spices like coriander and cumin. They’re a well-liked road meals all through the Center East and Europe (should you’re ever in Paris, make a cease at L’As du Fallafel), the place you’ll find them stuffed into pitas brimming with contemporary veggies, herbs, sauces, and pickles.

I’m not a fan of frying at dwelling (to be completely sincere, the new oil scares me!), so as an alternative of deep frying falafel myself, I choose baking it. It nonetheless comes out deliciously crisp, so I believe it rivals any fried model. I hope you find it irresistible too!

Falafel recipe ingredients

Falafel Recipe Elements

To make this baked falafel recipe, you’ll want these key elements:

  • Raw dry chickpeas – Once I was first understanding the best way to make falafel at dwelling, I realized that conventional falafel is made with dried, NOT canned chickpeas. Actually, the chickpeas are by no means totally cooked earlier than the falafel is fashioned. As an alternative, you’ll soak them in a single day, then grind them as much as type the falafel balls. Belief me, you don’t need to use canned chickpeas right here! Your falafel will flip to mush.
  • Shallot and garlic – They add a scrumptious savory chunk! It’s also possible to use yellow onion instead of the shallot.
  • Lemon zest – It’s not conventional, however I like the brightness it provides to those patties.
  • Cumin, coriander, and cayenne – For heat, fragrant taste and a kick of warmth.
  • Sea salt – It punches up the wealthy taste of the herbs and spices.
  • Baking powder – A pinch provides the balls the right mild texture.
  • Cilantro and parsley – I take advantage of a superb quantity to make my falafel brilliant inexperienced and flavorful. There’s no must toss the herb stems for this recipe – mix them straight into the falafel combination together with the leaves!
  • Additional-virgin olive oil – It helps the falafel develop into good and crisp within the oven.

Discover the entire recipe with measurements under.

Chickpeas, shallots, garlic, herbs, and spices in a food processor

How you can Make Falafel

Step one to this technique for the best way to make falafel is soaking the chickpeas. You’ll must plan forward right here. The chickpeas must soak for twenty-four hours, or not less than in a single day, earlier than you type the balls. Drain and rinse them earlier than continuing with the recipe.

As soon as the chickpeas soak, pulse them along with the opposite elements. Add the chickpeas to the meals processor with the shallot, garlic, herbs, spices, lemon zest, baking powder, olive oil, and salt.

Ground chickpea mixture in a food processor

Course of till the elements are finely floor, however not pureed.

How to make falafel - Uncooked falafel on a baking sheet

Subsequent, type the falafel balls. Scoop up the chickpea and herb combination with a 2-tablespoon cookie scoop, then use your fingers to type it into balls or patties. In the event that they’re not holding collectively, give the combination just a few extra pulses within the meals processor.

Lastly, bake! Prepare the patties on a parchment-lined baking sheet, and drizzle them generously with olive oil. Severely, don’t maintain again on the oil right here! We’re not frying, bear in mind, so a superb drizzle of oil is crucial for serving to the balls bake up good and crisp.

Switch the pan to a 400°F oven. Bake for 14 minutes, then flip and bake till the falafel is golden brown and crisp. That’s it!

Crispy baked falafel on a platter

Finest Falafel Recipe Ideas

  1. Used dried, NOT canned chickpeas. Actually, canned chickpeas will NOT work! They’ll throw off the ratios on this recipe, and so they’ll make the patties too moist and mushy. With a purpose to obtain the sunshine texture of conventional falafel, you MUST use dried chickpeas right here. Soak them in a single day (however don’t prepare dinner them!) earlier than making the recipe.
  2. Drizzle the patties generously with oil earlier than baking. As a result of we’re baking falafel right here and never frying it, we’re robotically utilizing a lot much less oil than we’d in a conventional falafel recipe. However oil is a crucial ingredient in falafel. It helps it develop into crisp on the skin whereas staying moist inside. To attain this scrumptious steadiness, you have to drizzle your patties generously with oil. Don’t maintain again!
  3. Don’t pack your patties too tightly. It’s tempting to actually pack the patties collectively tightly, however doing so will make them powerful and dense. Type the falafel balls gently, and in case your combination isn’t holding collectively, pulse it a bit extra within the meals processor till it sticks collectively. If it’s nonetheless too crumbly, pop it within the fridge to relax for half-hour earlier than shaping and baking the patties.
  4. Make a double batch, and freeze the extras. These guys maintain properly within the freezer, so go forward and make a double batch to have available for salads, bowls, or wraps. To reheat frozen falafel, pop them in a 400°F oven for about 10 minutes, till they’re crisp and heated by. For extra make-ahead meal concepts, take a look at these 31 Wholesome Freezer Meals and these 60 Wholesome Meal Prep Concepts.

Falafel sandwich with pickled onions, herbs, and tahini sauce

Serving Recommendations

My favourite option to serve falafel is in a pita wrap. I stuff it into the pita bread with a slather of hummus or a drizzle of tahini sauce, veggies like chopped tomatoes, cucumbers, and/or lettuce, pickled onions, and contemporary herbs. Different sauces and spreads are nice right here too. Strive utilizing tzatziki as an alternative of the hummus, or drizzle on cilantro lime dressing as an alternative of tahini sauce.

Not within the temper for a falafel sandwich? Serve the patties on a salad or grain bowl as an alternative, or add them to a mezze platter. They’re incredible with few dips or spreads, like muhammara, baba ganoush, or do-it-yourself labneh, and a salad or two. Strive pairing them with any of those:

Spherical out the platter with numerous contemporary pita bread!

Falafel recipe

Extra Favourite Vegetarian and Vegan Dinners

For those who love this crispy baked falafel recipe, strive one in all these tasty vegetarian or vegan meals subsequent:


Prep Time: 15 minutes

Cook dinner Time: 25 minutes

Soaking time: 1 day

Whole Time: 1 day 40 minutes

Serves 4

Falafel are flavorful balls of floor chickpeas, herbs, and spices. In Center Jap cooking, they’re usually fried, however right here, I bake them for a straightforward do-it-yourself twist. Serve them in a pita wrap with all of the fixings, or discover extra serving recommendations within the put up above.

  • 1 cup raw chickpeas, soaked 24 hours, drained, rinsed, and patted dry* (see observe)
  • ½ cup chopped shallot or yellow onion
  • 3 garlic cloves
  • 1 teaspoon lemon zest
  • 1 teaspoon floor cumin
  • 1 teaspoon floor coriander
  • ¾ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon baking powder
  • 1 cup chopped contemporary cilantro leaves and stems, patted dry
  • 1 cup chopped contemporary parsley leaves and stems, patted dry
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling

Forestall your display from going darkish

  • Preheat the oven to 400°F and line a big baking sheet with parchment paper.

  • In a big meals processor, place the chickpeas (observe: the chickpeas may have expanded through the soak time, you should definitely use ALL of them right here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse till properly mixed however not pureed. Use a spatula to scrape down the edges of the bowl as wanted.

  • Use a 2-tablespoon scoop and your fingers to type the combination into 12 to fifteen thick patties (watch out to not pack them too tight or your falafel can be dense). If they don’t seem to be holding collectively, give the combination just a few extra pulses within the meals processor.

  • Place the patties on the baking sheet. Drizzle generously with olive oil (that is the important thing to creating these moist and crisp since we’re not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes extra or till golden brown and crisp on the skin. Throughout the previous couple of minutes of baking, wrap the pita in foil and heat within the oven.

  • Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled crimson onions, and beneficiant drizzles of tahini sauce.

*Canned chickpeas can’t be substituted on this recipe or your falafel will prove mushy.


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