Easy Baked Falafel
All the deliciousness without the frying! This baked falafel is packed with flavor and easy enough for a weeknight. Stuff it in a sandwich, pile it on a salad, or enjoy it on it's own!
Servings: 4
Calories: 213kcal
Ingredients
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- ⅔ cup panko breadcrumbs
- ¼ cup diced onion (1 small onion)
- 3 garlic cloves, minced
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 1 ½ tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- Pinch cayenne pepper (optional)
- ½ teaspoon baking powder (optional)
- 1 tablespoon toasted sesame seeds (optional)
- ½ teaspoon salt, plus more to taste
- 2 tablespoons olive oil, or as needed
Instructions
- Preheat the oven to 400°F and lightly oil a baking sheet.
- Place the chickpeas, panko, onion, garlic, parsley, cilantro, lemon juice, coriander, cumin, cayenne pepper, baking powder, sesame seeds, and salt into the bowl of a food processor fitted with an s-blade.
- Pulse the food processor until the ingredients are finely chopped and well mixed.
- Roll the mixture into 1 ½ inch balls, arrange them on the baking sheet, then gently press on the top of each ball to flatten it slightly.
- Brush or spray each ball with olive oil.
- Bake the falafel for 25 to 30 minutes, gently flipping halfway through, until browned on both sides.
- Let the falafel cool slightly, then serve.
Nutrition
Serving: 4falafels (or ¼ of total batch) | Calories: 213kcal | Carbohydrates: 27.6g | Protein: 6g | Fat: 9.4g | Saturated Fat: 1.3g | Sodium: 584mg | Potassium: 302mg | Fiber: 5.1g | Sugar: 0.7g | Calcium: 95mg | Iron: 2mg