Best Baked Falafel Recipes

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
• Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
• Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
• Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
• Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
• Serve falafel with yogurt sauce.

BAKED FALAFEL

Steps:

• Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
• Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

BAKED FALAFEL

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.

BAKED FALAFEL WITH CUCUMBERS AND TAHINI

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
• Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
• Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
• Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

SPICY BAKED FALAFEL WITH TZATZIKI

Steps:

• Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
• Preheat the oven to 450 degrees F (230 degrees C).
• Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
• Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
• Line a rimmed baking sheet with parchment paper and brush with some olive oil.
• Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
• Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

BAKED FALAFEL & CAULIFLOWER TABBOULEH, GREEN TAHINI SAUCE & CHARRED SPRING ONIONS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, 1 garlic clove, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste, then roll into 18 even-sized balls. Flatten each ball into a disc shape and put them on the baking sheet (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean out the food processor. Briefly pulse the cauliflower until you have a 'couscous' consistency. Mix the cauliflower with the remaining ground spices, ½ tbsp olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and half the lemon juice. Season to taste.
• Heat the grill to high (this can be done the night before, if you like). Brush the spring onions with 1 tsp oil, season, then grill until soft and charred for around 5 mins, turning halfway.
• Meanwhile, blitz the rocket, coriander, remaining garlic, lemon juice and 1 tbsp water together in a food processor until bright green. Put the tahini in a bowl, then gradually whisk in the herby water until the tahini loosens to a sauce consistency. Season to taste.
• Divide the green tahini and spring onions between the baked falafel and tabbouleh in bowls.

BAKED FALAFEL AND TZATZIKI SAUCE RECIPE BY TASTY

Steps:

• Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
• Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
• Preheat oven to 350°F (180 °C).
• Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper, in a blender and blend until smooth.
• Use your hands to form falafel the size of a ping pong ball.
• Place them on a parchment paper-lined baking sheet.
• Brush the falafel with olive oil.
• Bake for about 25-30 minutes.
• To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
• Use a box grater to grate the cucumber into a bowl.
• Salt the grated cucumber and let sit for 5 minutes.
• Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.
• Mix the grated cucumber with Greek yogurt, 2 tablespoons of mint, the minced garlic cloves, 1 tablespoon of olive oil, lemon juice, salt and pepper.
• Serve the falafel with the tzatziki.
• Enjoy!

BAKED FALAFEL WITH ORANGE-TAHINI SAUCE

Steps:

• Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
• Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
• Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20-25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
• Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
• Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
• Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
• Do Ahead
• Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

BAKED FALAFEL PATTIES

Steps:

• Combine garbanzo beans, parsley, cilantro, onion, garlic, eggs, jalapeno, flour, olive oil, cumin, coriander, baking soda, and salt in the bowl of a food processor; process until mixture is coarsely pureed. Transfer falafel mixture to the refrigerator for 30 minutes to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove falafel mixture from the refrigerator. Add more flour if needed, 1 tablespoon at a time, and form into 20 small patties. Place patties on a baking sheet.
• Cook in the preheated oven until patties are golden brown and feel dry to the touch, but still give a little when you press the middle, about 25 minutes.

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH AVOCADO, PEA & FETA SMASH

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste, then roll into 18 even-sized balls. Flatten each ball into a disc shape and put them on the baking sheet (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
• Put the frozen peas in a microwavable bowl, cover and cook on high for 2-3 mins. Drain off all the water, then roughly mash. Add the avocado and mash again to combine. Crumble in the feta, mix, then add the lemon zest and another squeeze of lemon juice, and seasoning to taste.
• Toss the rocket leaves in a final squeeze of lemon juice, then serve with the falafel and cauliflower tabbouleh, rocket and the pea and avocado smash.

BAKED FALAFEL & CAULIFLOWER TABBOULEH

Steps:

• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, 2 tsp of the ground cumin, 1 tsp of the 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.
• Meanwhile, clean out the food processor, then tip in the cauliflower and briefly pulse until it resembles couscous. Mix the cauliflower couscous with the remaining ground spices and olive oil, then add some seasoning. Tip onto a roasting tray and roast for 10-12 mins until lightly toasted, stirring occasionally.
• Remove from the oven and leave to cool, then mix through the parsley leaves, mint leaves and lemon juice. Season to taste. Will keep for three days in the fridge. Serve the baked falafel with the cauliflower tabbouleh and some salad, if you like.

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
• Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

BAKED FALAFEL BALLS

Steps:

• Bring water to a boil and remove from the heat.
• Mix in the bulgur.
• Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
• Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
• Add red chili flakes, cumin, and coriander and saute for 1 more minute.
• Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
• Set mixture aside for 15 minutes.
• Preheat oven to 400 degrees.
• Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
• Spray the balls with some olive oil.
• Bake for 25 to 30 minutes until golden, turning the pan once during baking.
• A.

BAKED CHICKPEA FALAFEL

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.

BAKED FALAFEL SANDWICH

Steps:

• Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
• Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
• Preheat oven to 400 degrees.
• Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
• Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
• To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
• Enjoy!

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA

Steps:

• For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
• For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
• Serve the falafel garnished with a dollop of raita.

ROUND 2 RECIPE - BAKED FALAFEL WITH YOGURT SAUCE

Steps:

• Preheat oven to 400 degrees F. Place a baking sheet in to the oven.
• Combine all falafel ingredients, including the Chickpea Salad, in the bowl of a food processor fitted with the blade attachment. Pulse mixture until coarsely ground.
• Using your hands, form the falafel mixture into balls about the size of walnuts and set aside. If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball.
• Remove the baking sheet from the oven and spray with nonstick cooking spray. Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides.
• Place on a serving platter and serve with yogurt sauce on the side.
• Add all the sauce ingredients to a small bowl and combine well.
• Combine all ingredients in a large mixing bowl and toss to combine.

SUPER EASY BAKED FALAFEL (CHICK PEA PATTIES)

Steps:

• 1. Start this recipe the day before with dried chickpeas. If you have trouble finding them in usual grocery store, seek one that has an extensive hispanic food section, buy loose in a health food store, or order online.
• 2. Rinse the beans and discard any sticks, stones or discolored beans. Cover with water about two inches deeper than the beans and let soak 16 to 18 hours or until doubled in volume.
• 3. Drain the beans and pulse in the food processor until an evenly chunky consistency. Do not make a paste or the resulting falafel will be dense and unpleasant. Do this is several batches to avoid overloading the processor. Move all but about one cup of the processed beans to a large bowl. Leave the remaining beans in the food processor.
• 4. Wash, remove the stems, and roughly chop a bunch of cilantro. Add it to the food processor.
• 5. Add the juice of a lemon to the food processor. If you wish a strong lemon flavor, add some of the lemon's zest, freshly grated.
• 6. Pulse the cilantro, lemon juice, and the remaining 1 cup of beans until finely minced.
• 7. Peel and shred or grate the sweet potato, using the shredding blade on the processor if you have one. Alternatively, use cooked sweet potato. Hint: the easiest way to cook a sweet potato is to wrap it, still in its skin, in foil and bake in a medium oven until a fork easily pierces the foil and potato. The sweet potato may then be scooped out of its skin with a spoon. Do this when you have the oven on for other reasons. The time it takes will vary with size of the potato and oven temperature but allow about an hour. Put a second layer of foil under under the potato to catch any drips of sugary liquid that will stick and burn. The potato will keep, still wrapped in its foil, in the refrigerator for several days before use.
• 8. Add the spices and seeds and mix thoroughly. You hand is probably the easiest tool to use.
• 9. Shape the mixture into patties. Shown are 1/8th cup patties. The recipe makes 55 to 60 patties this size. While you are shaping the patties, preheat the oven to 400F and preheat a cast iron griddle or metal baking sheet.
• 10. If necessary, lightly oil the griddle to prevent sticking. Distribute the patties evenly on the griddle allowing about 1/2 and inch between each. Bake 10 minute on one side, turn over, and bake another 10 minutes.
• 11. Move the cooked falafel to a rack to cool. Freeze to store, dividing layers of felafel with waxed paper to avoid sticking.
• 12. For a quick breakfast, microwave frozen felafel until hot, about 1 minute on high for 4 patties. Eat plain or top with Greek yogurt or other toppings. More traditionally, falafel are served in pita bread with lettuce, tomato, tahini as a delicious sandwich.

BAKED FALAFEL

Steps:

• Let the chickpeas soak in water overnight. The next day, preheat the oven to 375 degrees Fahrenheit. Drain and rinse the chickpeas. Add to a pot of water and boil for 5 minutes. This will yield about 2.5 cups of chickpeas. After the chickpeas are cool, place them into a food processor and pulse until broken down but still slightly grainy - not hummus consistency! Transfer the chickpeas to a deep bowl. Add all of the remaining ingredients, except the water. Fold the ingredients together until evenly combined. Add water as necessary to help hold the falafel together. Use clean hands to make round balls, about 1.5 inches thick to make about 20 balls. Place them on a cooking sheet and bake for about 30 minutes, or until slightly browned. If you bake them in a small oven, make sure to keep the oven door a little bit open whilst baking to allow the moisture to release. Enjoy with warm pita bread, chopped tomatoes, chopped greens, and yogurt.

HEALTHY BAKED FALAFEL

Steps:

• Preheat oven to 425 degrees.
• Mash chickpeas in a bowl with fork until it's a crumbly mixture. Set aside.
• Add garlic, onion and parsley to food processor and process until finely chopped and combined.
• Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
• Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it's too wet, add an additional Tbsp of flour.
• Form into 10 small patties (approximately 2 inches). Place on baking sheet lighly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.