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Baked falafel patties on a platter with tzatziki sauce.
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Canned Chickpea Falafel

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 minutes
Cook Time30 minutes
Chill Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: baked falafel, baked falafel recipe, baked falafel with canned chickpeas, falafel, falafel recipe, healthy baked falafel
Servings: 8 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

To Serve (optional)

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

Serving: 1serving | Calories: 68kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 289mg | Potassium: 157mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 744IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 2mg