I posted a baked falafel recipe years ago, but it was time for an update. After a Moroccan-themed potluck dinner recently, I ended up with a bunch of parsley to use up. My mind instantly went to falafel. Traditionally, it’s fried, but that’s way too much mess for a tiny NYC kitchen.

baked falafel

The xanthan gum in this recipe is totally optional, but I find it really helpful in helping the batter bind together. If preferred, you could try making a flax egg (1 tablespoon flax + 2-3 tablespoons water) or just being cool with a slightly more crumbly falafel patty.

Anyway, I was so happy with how these came out—totally hit the spot. For the next few days, I enjoyed these either in salad or cooked greens along with roasted cauliflower, eggplant, and tomatoes, plus tahini dressing. It makes a great Meatless Monday meal. For a little extra protein, feel free to add a hard-boiled egg and a spoonful of feta or goat cheese.

Baked Falafel

Ingredients:

  • 1 15-ounce can chickpeas
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ~1 cup fresh parsley, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon xanthan gum (optional)
  • salt and pepper to taste
  • Water, if needed

baked falafel recipe

Directions:

  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients in a food processor. Pulse until smooth but not pureed. Use water a tablespoon at a time to smooth out, if needed.
  3. Grease a foil-lined baking sheet. Form dough into small balls (about 20) and place on sheet. Flatten each ball into a small patty.
  4. Bake for 10 – 12 minutes on each side or until just beginning to brown.

Do you like falafel? 

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