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Baked Falafel

Baked Falafel
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4.7 from 3 reviews

This baked falafel recipe with canned chickpeas is easy and healthy! It’s such a fun way to whip up falafel on moments notice. Eat it with dips, in a pita, on a salad, and more.

Ingredients

Scale
  • 15-ounce can chickpeas
  • 1/2 cup Old Fashioned rolled oats (or use 1/2 cup oat flour)
  • 1/4 cup red onion, roughly chopped
  • 3 garlic cloves, peeled
  • 1/2 cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper
  • Serve with: Tahini Sauce or Avocado Sauce

Instructions

  1. Preheat the oven to 425°F.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
  3. Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside. (If using oat flour, skip this step.)
  4. Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the chickpeas, tahini, olive oil, cumin, coriander, baking powder, salt, and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Try not to over-process the dough: you’ll want it uniform and shape-able with a little texture.)
  5. Line a baking sheet with parchment paper. Use your hands to roll the dough into 16 balls that are 1 ½ tablespoons each, then flatten them into discs (it’s helpful to use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
  6. Bake the falafel for 15 minutes until golden brown, then flip. Brush the tops with more olive oil. Return to the oven and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well. Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)

Notes

*Makes 16 small falafel: consider making a double batch and storing leftovers. 

Find it online: https://www.acouplecooks.com/baked-falafel-recipe/