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Easy Falafels (Baked)

by Hint of Helen
baked Falafel Recipe

Falafels are so quick and easy to make. Here’s my go-to recipe, made from dried chickpeas, onion and garlic – plus any seasonings you fancy!

By baking these falafels they’re MUCH lighter than the fried version, both in taste and calories. This recipe makes about 20 falafels, which keep really well in the fridge too, so make for great packed lunches!

I used to avoid recipes which required chickpeas to be ‘soaked’ and use tinned instead – but, the dried really do make the difference. It just takes a bit of forward preparation – the night before you want the falafels, just measure out your chickpeas and put them in the water – it’s quick and easy to do. And you need not do anything whilst they soak.

Dried chickpeas are cheap – and last for a really long time, so you can easily whip up these falafels at any time, and make a full ‘cupboard’ dinner with my easy flatbread recipe too.

We tend to enjoy these falafels with flatbreads, rice and salad – drizzled with hot sauce and lemon juice. A simple salad of lettuce, red onion and tomato is my favourite.

You’ll need a food processor for this recipe.

How to make Falafels at home with dried chickpeas

Scroll down for recipe card and ingredient list

1. Start by soaking your chickpeas – place them in a pan, cover with cold water and allow to soak for 12-24 hours – at room temperature (I just cover it with a lid and leave it on the countertop).

2. After the chickpeas have soaked, drain them, and re-fill the pan with water, add a peeled garlic clove – make sure the water is covering the chickpeas by a couple of cm

3. Simmer the chickpeas for 2 hours – then drain all the water away

4. Cut the onion into quarters, peel two garlic cloves and place into the food processor

5. Blitz until finely diced

6. Then add in the drained chickpeas, flour and seasonings

7. Blitz until combined

8. Then add in the fresh coriander (if using) and blitz until this is chopped into the mix too

9. The mixture should ‘hold’ a shape when it’s pressed together in your hand – if it doesn’t hold its shape – add a bit more flour to the mixture and blitz again

10. Next, pre-heat your oven to 200C, and lightly oil (I use a spray oil) if your tray isn’t non-stick, line with baking/parchment paper

11. Using your hand – form the falafel into tight ‘falafel’ shapes – and place onto the baking tray (I used two trays – the mixture makes about 20 falafels)

12. Bake in the oven for 20 minutes

13. Then turn, and bake for a further 5 minutes (or until they’re cooked to your liking) – then serve!

Yield: 20 Falafel

Easy Baked Falafel

baked Falafel Recipe

Easy to make, light falafels made from dried chickpeas. Experiment with the flavours and spices you add to suit your families tastes.

Prep Time 4 hours
Cook Time 30 minutes
Additional Time 12 hours
Total Time 16 hours 30 minutes

Ingredients

  • 260g dried chickpeas
  • 1 small onion
  • 2 garlic cloves
  • 2 tbsp flour
  • 1 tsp salt
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper

Optional

  • Handful coriander leaves
  • 1 tsp chilli powder
  • Any seasonings you fancy!

Instructions

Step 1: Soaking the chickpeas:

  1. Place the dried chickpeas in a pan, cover with water and allow to soak for 12-24 hours – at room temperature (I just cover it with a lid and leave it on the countertop).

Step 2: Cooking the chickpeas:

  1. After the chickpeas have soaked, drain them, and re-fill the pan with water, add a peeled garlic clove – make sure the water is covering the chickpeas by a couple of cm
  2. Simmer the chickpeas for 2 hours
  3. Once cooked, drain all the water away

Step 3: Making & Baking the falafel

  1. Quarter the onion, peel two garlic cloves and place into the food processor - process until finely diced
  2. Then add in the drained chickpeas, flour and seasonings, process until combined
  3. Then add in the fresh coriander (if using) and blitz until this is chopped into the mix too
  4. The mixture should ‘hold’ a shape when it’s pressed together in your hand – if it doesn’t hold its shape – add a bit more flour to the mixture and blitz again
  5. Next, pre-heat your oven to 200C, and lightly oil (I use a spray oil) if your tray isn’t non-stick, line with baking/parchment paper
  6. Using your hand – form the falafel into tight ‘falafel’ shapes – and place onto the baking tray (I used two trays – the mixture makes about 20 falafels)
  7. Bake in the oven for 20 minutes
  8. Then turn, and bake for a further 5 minutes (or until they’re cooking to your liking) – then serve!

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 30Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 132mgCarbohydrates 5gFiber 1gSugar 1gProtein 2g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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