Baked Falafel

I’ve decided that Middle Eastern food could be my last meal on this earth because I never tire of it and it feels indulgent even when it’s still pretty good for you. Warm pita, homemade hummus, and babaganoush are basically my love language. I have been craving falafel a lot these days because after the holidays of overeating, I wanted something clean, vegetarian and full of protein! These baked little guys are so versatile and can be enjoyed on their own, in a salad or stuffed in a pita with tsatziki sauce. Share this with all of your falafel-loving friends and don’t forget to subscribe to my email list here so that you never miss a recipe!falafel baked lemon tahini salad dressing 1falafel baked lemon tahini salad dressing 3Recipe based on The Kitchn recipe found here but I substituted some ingredients and added a jalapeno for spice! 

Baked Falafel
Prep time
Cook time
Total time
Serves: 18-24
  • 2 15-ounce cans chickpeas, drained and patted dry
  • ½ large red onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • ½ jalapeno, seeded
  • ½ cup parsley
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons cumin
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  1. Preheat oven to 375.
  2. Combine all ingredients in a food processor and pulse 8-10 times or until desired texture is achieved.
  3. Remove from food processor and use a tablespoon to form round balls then mold the falafel into patties.
  4. Spray a cooking sheet with olive oil and place the falafel about half an inch apart.
  5. Bake for 25-30 minutes, flipping once until the falafel become golden brown on both sides.
  6. Enjoy on it's own, on a salad or in a pita!

falafel baked lemon tahini salad dressing 4 falafel baked lemon tahini salad dressing 2

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