Perfect oven-baked falafel is so easy, quick and healthy! Vegan, gluten-free, and oil-free if desired.
- 1 cup dried chickpeas (soaked in 4 cups water overnight (see Notes for quick-soak method))
- 1 medium red onion (chopped)
- 1 cup fresh parsley (chopped (or a mix of parsley and cilantro))
- 3 cloves garlic (peeled and roughly chopped)
- 1 lemon (juiced)
- 1 tablespoon ground cumin
- 1 teaspoon salt
- pinch of cayenne pepper ((or more to taste))
- Oil cooking spray (optional)
- Preheat oven to 400F.
- Rinse and drain soaked chickpeas.
- Add chickpeas to the bowl of a food processor and pulse until coarse.
- Add onion, garlic, parsley, lemon juice, and spices.
- Pulse mixture until In a food processor until finely ground and no large pieces remain.
- If your food processor is struggling to process all of the ingredients at once, do it in two batches and then combine the batter before baking.
- Using a small cookie scoop or disher, portion approximately 2 tablespoons of batter onto a parchment-lined baking sheet.
- If desired, spray tops of falafel balls with oil cooking spray for more even browning (but it is not necessary at all).
- Bake for 20-25 minutes or until golden brown and cooked throughout.
- Enjoy with in a lettuce wrap or pita with hummus and tahini sauce, or any other way you like to eat falafel!
Quick-soak instructions for chickpeas, stovetop: Add 1 cup dried chickpeas to a 4-quart or larger pan, and cover them with water by at least 3 inches. Bring a to boil, then simmer for 5 minutes. Let sit for one hour before rinsing, draining, and proceeding with the recipe.
Quick-soak instructions for chickpeas, Instant Pot/pressure cooker: Add 1 cup dried chickpeas to the pressure cooker, and cover them with water by at least 3 inches. Bring to high pressure for 1 minute, and allow the pressure to release naturally. Drain, rinse, and proceed with recipe.
- Calories: 37