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Baked Chickpea Falafel

  • Author: Julie Andrews
  • 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


  1. Preheat the oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
  2. 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.
  3. 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