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Crispy Baked Falafel

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A healthier homemade falafel recipe that delivers a crispy outside and tender, flavorful inside without deep frying. Perfect for a quick, easy, and satisfying meal.

Ingredients

Scale
  • 1 cup dried chickpeas (about 190g), soaked overnight
  • 1 small onion, roughly chopped
  • ½ cup fresh parsley, packed and finely chopped
  • ½ cup fresh cilantro, packed and finely chopped (optional)
  • 3 large garlic cloves, minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2–3 tablespoons all-purpose flour or chickpea flour (for gluten-free)
  • 2 tablespoons olive oil, for brushing before baking
  • Optional: pinch of cayenne or chili flakes, or a squeeze of lemon juice

Instructions

  1. Soak the dried chickpeas in cold water by at least 2 inches overnight or for 12 hours.
  2. Drain and pat the chickpeas dry with a kitchen towel to remove excess moisture.
  3. In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and baking powder in short bursts until the mixture resembles coarse, crumbly sand—not a paste (about 20-30 pulses).
  4. Transfer the mixture to a bowl and stir in 2 tablespoons of flour. Add more flour up to 3 tablespoons if the mixture feels too wet or won’t hold together when pressed.
  5. Cover and refrigerate the mixture for at least 30 minutes to firm up.
  6. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly brush or spray with olive oil.
  7. Shape the mixture into golf ball-sized patties or balls (about 1.5 inches / 4 cm diameter) and place evenly spaced on the baking sheet.
  8. Lightly brush or spray the tops of the falafel with olive oil.
  9. Bake for 25-30 minutes, flipping halfway through, until golden brown and crisp. If browning too fast, reduce temperature to 375°F (190°C) and extend baking time slightly.
  10. Let falafel cool for 5 minutes on the tray before serving.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Do not overprocess the mixture; it should be coarse, not a paste. Chilling the mixture before baking is crucial for shape and crispness. Brush falafel with olive oil before baking for a golden crust. Flip halfway through baking for even cooking. Keep hands slightly damp when shaping to prevent sticking. If mixture is crumbly, add more flour or chill longer.

Nutrition

Keywords: baked falafel, healthy falafel, crispy falafel, vegan falafel, gluten-free falafel, easy falafel recipe, homemade falafel

Find it online: https://evabake.com/crispy-baked-falafel-recipe-5-easy-steps-for-healthy-homemade-delight/