Baked Falafel Healthy

Baked falafel patties on a platter with tzatziki sauce.

5 from 1 vote

Learn how to make this easy baked falafel recipe with canned chickpeas for a healthier take on your favorite Middle Eastern street food!

Prep Time5

Cook Time30

Chill Time30

Total Time1 5

Course: Main Course

Cuisine: Middle Eastern

Keyword: baked falafel, baked falafel recipe, baked falafel with canned chickpeas, falafel, falafel recipe, healthy baked falafel

Servings: servings

Calories: 68kcal

Equipment

1 Food Processor

1 Small Cookie Scoop

1 Baking Sheet

Ingredients

1 can chickpeas rinsed, drained, and dried*
1 shallot loosely chopped
3 cloves garlic
1 cup parsley
⅔ cup cilantro
1 tablespoon flaxseed meal
1 tablespoon arrowroot starch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon paprika
1 teaspoon baking powder
¼ teaspoon black pepper
¼ teaspoon sea salt

Instructions

Add all ingredients to a food processor and pulse a few times for 3 - 5 seconds each until the mixture resembles a coarse meal.
1 can chickpeas, 1 shallot, 3 cloves garlic, 1 cup parsley, ⅔ cup cilantro, 1 tablespoon flaxseed meal, 1 tablespoon arrowroot starch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon paprika, 1 teaspoon baking powder, ¼ teaspoon black pepper, ¼ teaspoon sea salt
Place the falafel mixture in the fridge to firm up a bit and preheat the oven to 400 F. This is a great time to grease a baking sheet well with oil.
Use a small cookie scoop to scoop the mixture into 2 tablespoon sized balls. Form them into a patty shape with your hands and place on the baking sheet. Repeat this step with remaining falafel mixture.
Cook the falafel in the oven for 20 minutes then flip them over and cook for another 10 minutes until browned on each side.
Serve the falafel warm with tzatziki sauce and enjoy!

Notes

*Note : the chickpeas need to be bone dry before going in the food processor or you will get dense mushy falafel. I like to drain the chickpeas, dry them off with a paper towel, and then place them on a baking sheet in the oven at 200 F for 6 minutes which will allow any excess water to evaporate. You just need to watch that the chickpeas don’t burn or cook in the oven so I don’t recommend keeping them in there for more than 10 minutes.

Storage : Store the cooled falafel in an airtight container. They will keep for up to 4 days in the fridge or 2 months in the freezer. When ready to enjoy, I recommend warming them up in a toaster oven or in the oven at 400 F to get them nice and crispy. You can do this with frozen falafel without needing to defrost or thaw them.

Nutrition