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Oven-Baked Falafel

Perfect oven-baked falafel is so easy, quick and healthy! Vegan, gluten-free, and oil-free if desired.
Course Dinner, Lunch, Main Dish
Cuisine Middle Eastern
Keyword easy falafel, oil-free falafel, oven baked falafel, vegan falafel
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 falafel
Calories 37kcal
Author Beth Hornback

Ingredients

  • 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)

Instructions

  • 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!

Notes

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.

Nutrition

Calories: 37kcal