Falafel
Submitted by bettyercp
Baked falafel patties with chickpeas, tahini, and warm spices. Healthier Middle Eastern vegetarian patties that are crispy outside, tender inside, without deep frying.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
30 minSkip the deep fryer and get crispy falafel by baking. Pureed chickpeas mixed with tahini, garlic, and a blend of cumin and chili powder flatten into patties, brush with oil, and bake until golden and crusty.
They’re lighter than fried but still packed with all that earthy, nutty flavor you crave.
Perfect in pita pockets or crumbled over salads, and they reheat beautifully when pan-fried in a bit of oil.
Kitchen Tips
- Blend smooth: Puree chickpeas completely with parsley for mixture that holds together without crumbling
- Flatten evenly: Press patties to uniform thickness so edges don’t burn while centers stay raw
- Brush generously: Coat tops well with oil for that crispy, golden crust baked falafel craves
- Don’t skip cooling: Let cool 5 minutes on baking sheet before moving or they’ll fall apart
Variations
- Add ¼ cup chopped cilantro or mint along with parsley
- Increase chili powder to 1 teaspoon for spicier kick
- Serve with tahini sauce, cucumber yogurt sauce, or hot sauce
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Purée beans and parsley in a blender.
Put in a bowl and add the other ingredients except the oil.
Mix well and spoon onto a baking sheet.
Flatten each patty and brush with oil.
Bake until crusty and golden, about 15 minutes.
This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.
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