Baked Falafel

Baked Falafel Recipe

By Veegs


Non-stick cooking spray

3 cups (492 g) cooked chickpeas

¼ cup (60 ml) fresh lemon juice

3 cloves garlic, minced

⅓ cup (20 g) packed fresh parsley

⅓ cup (5 g) packed fresh cilantro

⅓ cup (53 g) minced red onion

2 tablespoons (32 g) tahini

1 tablespoon (15 ml) toasted sesame oil

1½ teaspoons ground cumin

1½ teaspoons ground coriander

¼ teaspoon cayenne pepper

Scant ½ teaspoon fine sea salt, or to taste

3 tablespoons (23 g) whole wheat pastry flour or all-purpose flour

½ teaspoon baking soda

2 tablespoons (30 ml) olive oil


1Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat 32 cups out of two 24-cup mini muffin tins with cooking spray.

2Place the chickpeas, lemon juice, garlic, parsley, and cilantro in a food processor.

3Consider doing this in a couple of batches, depending on the size of your food processor. Pulse a few times, stopping to scrape the sides with a rubber spatula: You’re looking for a somewhat smooth texture but not exactly a paste. The beans should be broken down, but it’s fine if a few pieces remain as long as the mixture is cohesive.

4Remove from the food processor and place in a large bowl. Add the onion, tahini, sesame oil, cumin, coriander, cayenne pepper, and salt. Stir to combine. Add the flour and baking soda on top and stir until thoroughly combined.

5Gather 1 packed tablespoon (18 g) of mixture per falafel, gently shape into a ball and place in the mini muffin tin. Repeat with remaining mixture. Lightly brush the tops with olive oil.

6Bake for 15 minutes, carefully flip each falafel, and lightly brush with oil.

7Bake for another 8 minutes or until golden brown.

8Remove from the oven and let stand 5 minutes before serving.

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