Baked Chickpea Falafel
This falafel is a Middle Eastern-inspired recipe using chickpeas (instead of the traditional fava beans), and grinding them with herbs, lemon, aromatics (onion and garlic) and breadcrumbs, then forming them into balls and baking them until they’re light and golden.
I serve them with a little drizzle of spicy aioli and they make for the perfect fiber-packed vegetarian meal. They also go nicely on top of a rice bowl, salad or stuffed in lettuce cups. You’ll love them, I promise!
How to make baked falafel
- First, preheat the oven to 400 degrees. Grab a baking sheet and a wire rack and coat it with cooking spray.
- Place the chickpeas (rinsed and drained), breadcrumbs, herbs (cilantro and parsley), lemon zest and juice, peeled onion and garlic, olive oil, salt, black pepper, oregano and red pepper flakes in the food processor. Give them a whirl, scraping the sides as needed, until a paste forms.
- Roll the paste into 2-inch balls and line them on the prepared wire rack. Spritz them with cooking spray. Bake 13-17 minutes or until they’re slightly crispy and set.
- Let them slightly cool, then serve with the aioli or on top of a rice bowl, salad or in lettuce cups. YUM!
- To make them gluten free, use gluten free panko breadcrumbs.
- To make them vegan, make them as-is and serve them with plant-based aioli.
- Try them with fava beans or edamame instead of chickpeas.
No matter how you decide to serve them, I know you’ll enjoy them!Print
Baked Chickpea Falafel
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Makes 12 balls 1x
- Category: Vegetarian
- Method: Baking
- Cuisine: Middle Eastern-Style
Falafel balls made with chickpeas, herbs, lemon and aromatics, baked and served with spicy aioli.
- 15-ounce can chickpeas or garbanzo beans, rinsed and drained
- ⅔ cup panko breadcrumbs
- ½ cup fresh herbs (cilantro, parsley)
- Zest and juice of ½ medium lemon
- ¼ medium yellow or white onion, peeled and chopped
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano leaves
- Pinch crushed red pepper flakes
- Preheat the oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
- Place all falafel ingredients in the bowl of a food processor. Process until a smooth paste forms. Optional: place in the refrigerator at least 1 hour. Form the mixture into 2-inch balls and line them on a wire rack. Bake 13-17 minutes or until the outside is slightly crispy.
- Serve immediately or let slightly cool, then store in airtight containers in the refrigerator up to 4 days.
Substitution Tip: Try fava beans or edamame instead of garbanzo beans.
- Serving Size: 3 falafel balls
- Calories: 162
- Sugar: 1g
- Sodium: 358mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetarian, vegan, beans, chickpeas, baked