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Description
A healthy and crispy baked falafel recipe made with chickpeas and fresh herbs.
Ingredients
Scale
- 2 cups cooked chickpeas
- 1 small onion, chopped
- 3 garlic cloves
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper in a food processor.
- Pulse until the mixture is coarse but holds together.
- Form into small patties and place on a baking sheet lined with parchment paper.
- Brush with olive oil.
- Bake for 25-30 minutes, flipping halfway, until golden and crispy.
- Serve with tahini sauce or in a pita.
Notes
- Use dry chickpeas soaked overnight for best texture.
- Don’t overprocess the mixture—it should be chunky.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg