Baked falafel offers a healthier twist on the traditional deep-fried favorite while maintaining the same bold flavors and satisfying texture. Made with wholesome ingredients like chickpeas, fresh herbs, and spices, this dish is not only nutritious but also versatile. Perfect for a quick meal, a party platter, or even as a snack, these baked falafels strike the perfect balance between crispness on the outside and tenderness on the inside.
Ingredients and Preparation
Essential Ingredients for Authentic Falafel
The foundation of this recipe lies in the simplicity of its ingredients. Dried uncooked chickpeas are the star, offering the best texture and flavor when soaked and blended. The trifecta of parsley, cilantro, and dill imparts vibrant herbal notes that elevate the dish. Spices like cumin, coriander, and black pepper create a warm, aromatic profile, while a touch of cayenne adds a subtle kick for those who enjoy a bit of heat. Sesame seeds, folded into the mixture, add a nutty crunch that complements the smoothness of the chickpeas.
Key Herbs and Spices for Bold Flavor
The combination of fresh parsley, cilantro, and dill ensures the falafel is both aromatic and flavorful. These herbs not only provide a beautiful green hue but also balance the spices, creating a harmonious blend. The spices are carefully measured to enhance the earthy taste of chickpeas, resulting in a dish that bursts with flavor in every bite.
Chickpea Preparation Tips for the Best Texture
Soaking the chickpeas overnight is non-negotiable. This process softens them, making them easier to process while ensuring the falafel maintains its integrity during baking. Properly soaked chickpeas also prevent the mixture from becoming too dense or mushy.
Optional Serving Ingredients
Pair these baked falafels with a variety of accompaniments to create a full meal. Classic choices like Tahini Sauce and Hummus enhance their earthy flavors. Add freshness with Mediterranean Cucumber Tomato Salad, and for a crunchy contrast, pickled turnips or cucumbers are excellent options. For a satisfying handheld meal, tuck the falafels into warm pita bread with a handful of baby arugula.
Step-by-Step Instructions
Preparing the Chickpeas
Soaking the chickpeas with baking soda helps to tenderize them, ensuring they blend smoothly while retaining a slightly firm texture. This step is crucial for achieving the characteristic bite of falafel, avoiding a pasty consistency.
Blending the Perfect Falafel Mixture
Using a food processor, pulse the chickpeas with herbs, garlic, and spices. The key is to blend the ingredients finely without turning them into a paste. Pulsing in intervals ensures an even consistency, and the addition of chickpea flour and baking powder helps bind the mixture while keeping it light. Adjust the spice levels to suit your palate, balancing the warmth of cumin with the kick of cayenne.
Chilling and Shaping
Refrigerating the mixture allows the flavors to meld and the texture to firm up, making it easier to shape into uniform balls. Wet your hands while shaping to prevent sticking and ensure smooth, even falafel. Uniformity not only aids in even baking but also enhances presentation.
Baking the Falafel
Preheat your oven and lightly coat a baking sheet with olive oil to prevent sticking. Brush the tops of the falafel with a thin layer of olive oil to promote browning. Baking at 350°F strikes the ideal balance, resulting in a golden, crispy exterior without overcooking the center. Flip the falafels midway through baking to ensure even crispiness.
Recipe Tips
- Common Mistakes to Avoid
- Skipping the soaking process can result in a gritty texture.
- Over-blending the mixture can make the falafel too dense.
- Pro Tips for Better Flavor and Texture
- Double the herbs for a brighter, fresher taste.
- Sesame seeds provide an irresistible crunch—don’t skip them!
- Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.
What to Serve With This Recipe
Classic Pairings
Pair the falafel with creamy Tahini Sauce and rich, nutty Hummus. These accompaniments complement the savory flavor of the falafel perfectly.
Fresh and Crunchy Sides
Serve alongside a vibrant Mediterranean Cucumber Tomato Salad or a mix of fresh cucumber and tomatoes. Pickled turnips or other tangy vegetables add a delightful crunch and acidity.
Creative Meal Ideas
For a hearty meal, stuff the falafel into pita bread, layering with arugula, fresh veggies, and a drizzle of Tahini Sauce. Alternatively, serve them as a centerpiece on a mezze platter with olives, dips, and fresh bread.
Frequently Asked Questions
- Can I use canned chickpeas instead of dried?
- While canned chickpeas are convenient, they lack the texture and firmness needed for falafel. If using canned, ensure they are well-drained and add extra chickpea flour to bind the mixture.
- How can I make this recipe gluten-free?
- Chickpea flour is naturally gluten-free, making this recipe adaptable for those with dietary restrictions.
- Can I fry the falafel instead of baking?
- Yes, frying will produce a crispier exterior. Use neutral oil like canola or sunflower and fry until golden brown.
Variations and Customizations
Spice and Herb Variations
Experiment with herbs like mint or spices like smoked paprika to create unique flavor profiles.
Texture Modifications
For a creamier interior, process the mixture for a longer duration. For a chunkier texture, pulse less frequently.
Regional Twists
Incorporate regional spices like za’atar or harissa to give the falafel a distinct Middle Eastern flair.
Serving and Presentation
Arranging a Mezze Platter
Artfully arrange falafel on a platter surrounded by small bowls of dips, fresh veggies, and pickles for an impressive presentation.
Creative Pita Wrap Ideas
Layer falafel with Tahini Sauce, crunchy veggies, and pickles in a pita pocket for a portable meal packed with flavor.
Storage and Make-Ahead Options
Preparing in Advance
Make the falafel mixture a day ahead and refrigerate. This not only enhances the flavor but also streamlines preparation.
Freezing Falafel
Shape the falafel and freeze them on a baking sheet. Once frozen, transfer to a sealed bag. Bake from frozen, adding a few extra minutes to the cooking time.
Troubleshooting and Adjustments
Why Did My Falafel Fall Apart?
Ensure the mixture is not too dry or too wet. Adding chickpea flour or refrigerating longer can help bind it.
Adjusting Cooking Times for Different Ovens
If your falafels are browning too quickly, lower the temperature slightly. Conversely, if they’re not browning enough, increase the temperature or cook longer.
Enjoy the crispiness of this healthier take on a beloved classic!
Ingredients
For the Falafel
- 2 cups dried uncooked chickpeas
- 1/2 teaspoon baking soda
- 1 cup fresh parsley leaves
- 3/4 cup fresh cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion, cut into quarters
- 7 to 8 garlic cloves, peeled
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Kosher salt, to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil, for coating
For Serving (Optional)
- Tahini Sauce
- Hummus
- Pita bread pockets
- Mediterranean Cucumber Tomato Salad or sliced cucumbers and tomatoes
- Baby arugula
- Pickled vegetables, such as pickled turnips
Instructions
The day before: Prepare the chickpeas. In a large bowl, combine the dried chickpeas with the baking soda. Pour in enough water to submerge them by at least 2 inches. Allow the chickpeas to soak overnight, or for a minimum of 18 hours, until they soften.
Blend the falafel mixture. Test a chickpea by squeezing it; if it breaks apart easily, they are ready. Drain and pat the chickpeas dry. Place them in the bowl of a food processor equipped with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Sprinkle in the cumin, coriander, black pepper, cayenne (if using), and salt. Pulse the mixture in 40-second intervals until the ingredients are finely minced and well-blended.
Refrigerate. Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour or up to 24 hours to let the flavors meld and the texture set.
Prepare for baking. Preheat your oven to 350°F. Lightly grease a baking sheet with olive oil. Just before shaping, fold the sesame seeds into the chilled falafel mixture until evenly distributed.
Shape the falafel. Using about 1 tablespoon of mixture at a time, form into small balls approximately 1/2-inch thick. Wet your hands intermittently to avoid sticking. Arrange the falafel on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with olive oil.
Bake. Bake the falafel for 8 minutes, then carefully flip them. Continue baking for an additional 7–12 minutes, or until the falafel turn golden brown and are fully cooked.
Serve. Let the falafel cool slightly before serving. Present them as part of a mezze platter or assemble them in pita bread with Tahini Sauce, Hummus, arugula, and Mediterranean Cucumber Tomato Salad for a delicious meal. Enjoy hot!
Baked Falafel Recipe
Ingredients
For the Falafel
- 2 cups dried uncooked chickpeas
- 1/2 teaspoon baking soda
- 1 cup fresh parsley leaves
- 3/4 cup fresh cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion cut into quarters
- 7 to 8 garlic cloves peeled
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper optional
- Kosher salt to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil for coating
For Serving (Optional)
- Tahini Sauce
- Hummus
- Pita bread pockets
- Mediterranean Cucumber Tomato Salad or sliced cucumbers and tomatoes
- Baby arugula
- Pickled vegetables such as pickled turnips
Instructions
- The day before: Prepare the chickpeas. In a large bowl, combine the dried chickpeas with the baking soda. Pour in enough water to submerge them by at least 2 inches. Allow the chickpeas to soak overnight, or for a minimum of 18 hours, until they soften.
- Blend the falafel mixture. Test a chickpea by squeezing it; if it breaks apart easily, they are ready. Drain and pat the chickpeas dry. Place them in the bowl of a food processor equipped with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Sprinkle in the cumin, coriander, black pepper, cayenne (if using), and salt. Pulse the mixture in 40-second intervals until the ingredients are finely minced and well-blended.
- Refrigerate. Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour or up to 24 hours to let the flavors meld and the texture set.
- Prepare for baking. Preheat your oven to 350°F. Lightly grease a baking sheet with olive oil. Just before shaping, fold the sesame seeds into the chilled falafel mixture until evenly distributed.
- Shape the falafel. Using about 1 tablespoon of mixture at a time, form into small balls approximately 1/2-inch thick. Wet your hands intermittently to avoid sticking. Arrange the falafel on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with olive oil.
- Bake. Bake the falafel for 8 minutes, then carefully flip them. Continue baking for an additional 7–12 minutes, or until the falafel turn golden brown and are fully cooked.
- Serve. Let the falafel cool slightly before serving. Present them as part of a mezze platter or assemble them in pita bread with Tahini Sauce, Hummus, arugula, and Mediterranean Cucumber Tomato Salad for a delicious meal. Enjoy hot!
Notes
- Always opt for dried chickpeas for the best texture and authentic flavor; canned chickpeas can lead to falafel that falls apart during cooking.
- Use pre-toasted sesame seeds or toast your own in a dry pan over low heat, swirling for about 3 minutes until golden brown.
- Chickpea flour is widely available online or in grocery store baking sections. Leftover flour can be used to make farinata, a savory Italian pancake.
- To freeze, arrange uncooked falafel patties on a parchment-lined baking sheet. Once firm, transfer to a freezer bag and store for up to one month. Bake directly from frozen, adding about 5 minutes to the cooking time.
