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Lisa Dishes

Crispy Baked Falafel Simple and Flavorful Recipe

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- 1 can (15 oz) chickpeas, drained and rinsed - 1 small onion, roughly chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 3 tablespoons olive oil - 1 tablespoon lemon juice - 1/2 cup breadcrumbs (or almond flour for gluten-free) You can swap out chickpeas for other beans like black beans or lentils. If you're gluten-free, use almond flour instead of breadcrumbs. Fresh herbs give the best taste, but dried herbs can work too. Use about one-third of the amount if using dried herbs. To get the best texture, rinse and drain the chickpeas. This helps remove extra sodium and starch. When you chop fresh herbs, try to use a sharp knife. This keeps them fresh and flavorful. Accurate measurements lead to the best results. Use a kitchen scale for precise amounts if you have one. {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). This high heat helps the falafel get crispy. While the oven warms up, prepare your baking sheet by lining it with parchment paper. This prevents sticking and makes clean-up easy. Now, grab your food processor. Add the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Blend the mix until it has a coarse, crumbly texture. Be careful not to over-process it. If it turns into a paste, your falafel won’t be fluffy. After that, add the olive oil and lemon juice. Pulse a few more times just to mix it all together. Next, transfer the mixture to a bowl. Sprinkle in the breadcrumbs and stir until everything is well mixed. Use your hands to form small patties or balls, about 1.5 inches wide. Place them on your prepared baking sheet. It’s important to lightly brush or spray the tops with olive oil. This step helps the falafel get that nice crispy texture. Bake the falafel for about 25-30 minutes. Flip them halfway through to cook evenly. They should be golden brown and crispy when done. To get that perfect crunch, baking powder is key. It creates air pockets, making the falafel light and crispy. Use just the right amount—about half a teaspoon. When it comes to oil, use olive oil wisely. Brush or spray the tops of your falafel lightly. This small step adds flavor and helps them brown evenly. Too much oil can make them soggy, so stick to a light touch. Spices bring life to your falafel. Try adding a pinch of cayenne pepper for heat or some smoked paprika for depth. Fresh herbs like parsley and cilantro add brightness, too. Balancing these spices is crucial. You want to keep that classic falafel taste while adding a twist. Always taste your mixture before baking. Adjust spices if needed to suit your palate. One big mistake is over-processing the mixture. Pulse just enough to combine—stop before it turns into a paste. You want a coarse texture for the best bite. Another common issue is using too little oil. Not enough oil can lead to dry falafel. Ensure you brush the tops well for better browning. This will help them get that desirable crispy crust. Pro Tips Use Dried Chickpeas: For a more authentic texture, soak dried chickpeas overnight and cook them until tender before using them in the recipe. Adjust Seasonings: Feel free to experiment with different herbs and spices like dill or smoked paprika to customize the flavor of your falafel. Preheat the Baking Sheet: To achieve extra crispiness, place your baking sheet in the oven while it preheats before adding the falafel. Store Properly: If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat in the oven to maintain crispiness. {{image_2}} You can easily change the taste of your falafel. For a spicy kick, add chili powder or cayenne. This will give your falafel a warm, hot flavor. If you want a Mediterranean twist, mix in crumbled feta or chopped olives. These ingredients add a salty depth that pairs well with the chickpeas. Pair your crispy baked falafel with delicious sauces. Tzatziki and tahini are great options. They add coolness and creaminess to each bite. You can serve falafel in many ways. Try them in warm pita wraps, on fresh salads, or as tasty appetizers. Each style offers a unique dining experience. Making falafel ahead of time is smart. You can prepare the mixture and store it in the fridge for quick meals. For longer storage, freeze leftover falafel. Just place them in an airtight container. They will stay fresh and ready for a quick, healthy snack later. To keep your crispy baked falafel fresh, store them in the fridge. Place the falafel in an airtight container. This helps them stay moist and tasty. You can refrigerate cooked falafel for up to five days. If you have extra uncooked mixture, keep it in the fridge too. Store it in a tightly sealed bowl. Use it within two days for the best taste. When reheating falafel, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the falafel on a baking tray. This keeps them crispy. Bake for about 10 minutes. If you want a quicker method, use a skillet. Heat it on medium and add a little oil. Cook for a few minutes on each side to get them nice and hot. Avoid microwaving them, as this will make them soggy. Cooked falafel lasts about five days in the fridge. Look for signs of spoilage like an off smell or changes in color. If they feel slimy or hard, it's time to toss them. Always trust your senses to keep food safe. Yes, you can use dried chickpeas. First, soak them overnight in water. This makes them soft. Then, drain and rinse the chickpeas. Next, boil them for about one hour or until they are tender. Once cooked, you can follow the recipe as usual. This method adds a fresher taste to your falafel. Just remember, this step takes more time than using canned chickpeas. If you don’t have a food processor, don’t worry. You can mash the chickpeas by hand. Use a fork or a potato masher to break them down. Chop the onion, garlic, and herbs finely. Mix everything in a bowl. Stir well to combine. You can add a little extra olive oil to help the mixture hold together. It may take a bit longer, but the result will still be tasty! Crispy baked falafel pairs well with many sides. Try serving them in warm pita bread. Add fresh veggies like lettuce, tomatoes, and cucumbers. You can also include dips, like tzatziki or hummus. For a fresh salad, mix greens with a lemon dressing. Another option is to enjoy falafel on a plate with rice or quinoa. All these options will enhance the flavors of your falafel. In this blog post, we explored the essential ingredients and steps to create delicious falafel. We covered proper preparation, tips for achieving crispy texture, and variations like spicy or Mediterranean falafel. Remember to avoid common mistakes and consider meal prep ideas for busy days. Falafel is versatile and easy to customize. With practice, you can make a tasty dish that impresses friends and family. Enjoy experimenting with flavors and make it your own masterpiece. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a tasty and healthy snack? Try my crispy baked falafel! This simple recipe packs a punch with flavorful chickpeas and fresh herbs. Whether you’re a seasoned cook or just starting, I’ll guide you through every step to ensure your falafel turns out perfectly. Get ready to impress your friends and family with this easy, plant-based delight that’s perfect for meals or as a snack. Let’s get cooking!

Why I Love This Recipe

  1. Healthy Ingredients: This recipe uses chickpeas and fresh herbs, making it a nutritious choice packed with protein and flavor.

  2. Easy to Make: With simple steps and minimal prep time, anyone can whip up these delicious falafel in no time!

  3. Versatile Serving Options: These crispy falafel can be served in pita, on salads, or as a snack with dips like hummus or tzatziki.

  4. Perfectly Crispy: Baking rather than frying allows for a healthier version of falafel that still delivers that satisfying crunch.

Ingredients

List of Essential Ingredients

– 1 can (15 oz) chickpeas, drained and rinsed

– 1 small onion, roughly chopped

– 2 cloves garlic, minced

– 1/4 cup fresh parsley, chopped

– 1/4 cup fresh cilantro, chopped

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon baking powder

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 3 tablespoons olive oil

– 1 tablespoon lemon juice

– 1/2 cup breadcrumbs (or almond flour for gluten-free)

Substitutions and Alternatives

You can swap out chickpeas for other beans like black beans or lentils. If you’re gluten-free, use almond flour instead of breadcrumbs. Fresh herbs give the best taste, but dried herbs can work too. Use about one-third of the amount if using dried herbs.

Measurement and Preparation Tips

To get the best texture, rinse and drain the chickpeas. This helps remove extra sodium and starch. When you chop fresh herbs, try to use a sharp knife. This keeps them fresh and flavorful. Accurate measurements lead to the best results. Use a kitchen scale for precise amounts if you have one.

Step-by-Step Instructions

Preparation

To start, preheat your oven to 400°F (200°C). This high heat helps the falafel get crispy. While the oven warms up, prepare your baking sheet by lining it with parchment paper. This prevents sticking and makes clean-up easy.

Combining Ingredients

Now, grab your food processor. Add the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Blend the mix until it has a coarse, crumbly texture. Be careful not to over-process it. If it turns into a paste, your falafel won’t be fluffy. After that, add the olive oil and lemon juice. Pulse a few more times just to mix it all together.

Forming and Baking Falafel

Next, transfer the mixture to a bowl. Sprinkle in the breadcrumbs and stir until everything is well mixed. Use your hands to form small patties or balls, about 1.5 inches wide. Place them on your prepared baking sheet. It’s important to lightly brush or spray the tops with olive oil. This step helps the falafel get that nice crispy texture. Bake the falafel for about 25-30 minutes. Flip them halfway through to cook evenly. They should be golden brown and crispy when done.

Tips & Tricks

Achieving the Crispiest Texture

To get that perfect crunch, baking powder is key. It creates air pockets, making the falafel light and crispy. Use just the right amount—about half a teaspoon.

When it comes to oil, use olive oil wisely. Brush or spray the tops of your falafel lightly. This small step adds flavor and helps them brown evenly. Too much oil can make them soggy, so stick to a light touch.

Enhancing Flavor

Spices bring life to your falafel. Try adding a pinch of cayenne pepper for heat or some smoked paprika for depth. Fresh herbs like parsley and cilantro add brightness, too.

Balancing these spices is crucial. You want to keep that classic falafel taste while adding a twist. Always taste your mixture before baking. Adjust spices if needed to suit your palate.

Common Mistakes to Avoid

One big mistake is over-processing the mixture. Pulse just enough to combine—stop before it turns into a paste. You want a coarse texture for the best bite.

Another common issue is using too little oil. Not enough oil can lead to dry falafel. Ensure you brush the tops well for better browning. This will help them get that desirable crispy crust.

Pro Tips

  1. Use Dried Chickpeas: For a more authentic texture, soak dried chickpeas overnight and cook them until tender before using them in the recipe.

  2. Adjust Seasonings: Feel free to experiment with different herbs and spices like dill or smoked paprika to customize the flavor of your falafel.

  3. Preheat the Baking Sheet: To achieve extra crispiness, place your baking sheet in the oven while it preheats before adding the falafel.

  4. Store Properly: If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat in the oven to maintain crispiness.

Variations

Flavor Variations

You can easily change the taste of your falafel. For a spicy kick, add chili powder or cayenne. This will give your falafel a warm, hot flavor.

If you want a Mediterranean twist, mix in crumbled feta or chopped olives. These ingredients add a salty depth that pairs well with the chickpeas.

Serving Suggestions

Pair your crispy baked falafel with delicious sauces. Tzatziki and tahini are great options. They add coolness and creaminess to each bite.

You can serve falafel in many ways. Try them in warm pita wraps, on fresh salads, or as tasty appetizers. Each style offers a unique dining experience.

Meal Prep Ideas

Making falafel ahead of time is smart. You can prepare the mixture and store it in the fridge for quick meals.

For longer storage, freeze leftover falafel. Just place them in an airtight container. They will stay fresh and ready for a quick, healthy snack later.

Storage Info

Best Storage Practices

To keep your crispy baked falafel fresh, store them in the fridge. Place the falafel in an airtight container. This helps them stay moist and tasty. You can refrigerate cooked falafel for up to five days. If you have extra uncooked mixture, keep it in the fridge too. Store it in a tightly sealed bowl. Use it within two days for the best taste.

Reheating Tips

When reheating falafel, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the falafel on a baking tray. This keeps them crispy. Bake for about 10 minutes. If you want a quicker method, use a skillet. Heat it on medium and add a little oil. Cook for a few minutes on each side to get them nice and hot. Avoid microwaving them, as this will make them soggy.

Shelf Life

Cooked falafel lasts about five days in the fridge. Look for signs of spoilage like an off smell or changes in color. If they feel slimy or hard, it’s time to toss them. Always trust your senses to keep food safe.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. First, soak them overnight in water. This makes them soft. Then, drain and rinse the chickpeas. Next, boil them for about one hour or until they are tender. Once cooked, you can follow the recipe as usual. This method adds a fresher taste to your falafel. Just remember, this step takes more time than using canned chickpeas.

How can I make falafel without a food processor?

If you don’t have a food processor, don’t worry. You can mash the chickpeas by hand. Use a fork or a potato masher to break them down. Chop the onion, garlic, and herbs finely. Mix everything in a bowl. Stir well to combine. You can add a little extra olive oil to help the mixture hold together. It may take a bit longer, but the result will still be tasty!

What can I serve with crispy baked falafel?

Crispy baked falafel pairs well with many sides. Try serving them in warm pita bread. Add fresh veggies like lettuce, tomatoes, and cucumbers. You can also include dips, like tzatziki or hummus. For a fresh salad, mix greens with a lemon dressing. Another option is to enjoy falafel on a plate with rice or quinoa. All these options will enhance the flavors of your falafel.

In this blog post, we explored the essential ingredients and steps to create delicious falafel. We covered proper preparation, tips for achieving crispy texture, and variations like spicy or Mediterranean falafel. Remember to avoid common mistakes and consider meal prep ideas for busy days. Falafel is versatile and easy to customize. With practice, you can make a tasty dish that impresses friends and family. Enjoy experimenting with flavors and make it your own masterpiece. Happy cookin

- 1 can (15 oz) chickpeas, drained and rinsed - 1 small onion, roughly chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 3 tablespoons olive oil - 1 tablespoon lemon juice - 1/2 cup breadcrumbs (or almond flour for gluten-free) You can swap out chickpeas for other beans like black beans or lentils. If you're gluten-free, use almond flour instead of breadcrumbs. Fresh herbs give the best taste, but dried herbs can work too. Use about one-third of the amount if using dried herbs. To get the best texture, rinse and drain the chickpeas. This helps remove extra sodium and starch. When you chop fresh herbs, try to use a sharp knife. This keeps them fresh and flavorful. Accurate measurements lead to the best results. Use a kitchen scale for precise amounts if you have one. {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). This high heat helps the falafel get crispy. While the oven warms up, prepare your baking sheet by lining it with parchment paper. This prevents sticking and makes clean-up easy. Now, grab your food processor. Add the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Blend the mix until it has a coarse, crumbly texture. Be careful not to over-process it. If it turns into a paste, your falafel won’t be fluffy. After that, add the olive oil and lemon juice. Pulse a few more times just to mix it all together. Next, transfer the mixture to a bowl. Sprinkle in the breadcrumbs and stir until everything is well mixed. Use your hands to form small patties or balls, about 1.5 inches wide. Place them on your prepared baking sheet. It’s important to lightly brush or spray the tops with olive oil. This step helps the falafel get that nice crispy texture. Bake the falafel for about 25-30 minutes. Flip them halfway through to cook evenly. They should be golden brown and crispy when done. To get that perfect crunch, baking powder is key. It creates air pockets, making the falafel light and crispy. Use just the right amount—about half a teaspoon. When it comes to oil, use olive oil wisely. Brush or spray the tops of your falafel lightly. This small step adds flavor and helps them brown evenly. Too much oil can make them soggy, so stick to a light touch. Spices bring life to your falafel. Try adding a pinch of cayenne pepper for heat or some smoked paprika for depth. Fresh herbs like parsley and cilantro add brightness, too. Balancing these spices is crucial. You want to keep that classic falafel taste while adding a twist. Always taste your mixture before baking. Adjust spices if needed to suit your palate. One big mistake is over-processing the mixture. Pulse just enough to combine—stop before it turns into a paste. You want a coarse texture for the best bite. Another common issue is using too little oil. Not enough oil can lead to dry falafel. Ensure you brush the tops well for better browning. This will help them get that desirable crispy crust. Pro Tips Use Dried Chickpeas: For a more authentic texture, soak dried chickpeas overnight and cook them until tender before using them in the recipe. Adjust Seasonings: Feel free to experiment with different herbs and spices like dill or smoked paprika to customize the flavor of your falafel. Preheat the Baking Sheet: To achieve extra crispiness, place your baking sheet in the oven while it preheats before adding the falafel. Store Properly: If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat in the oven to maintain crispiness. {{image_2}} You can easily change the taste of your falafel. For a spicy kick, add chili powder or cayenne. This will give your falafel a warm, hot flavor. If you want a Mediterranean twist, mix in crumbled feta or chopped olives. These ingredients add a salty depth that pairs well with the chickpeas. Pair your crispy baked falafel with delicious sauces. Tzatziki and tahini are great options. They add coolness and creaminess to each bite. You can serve falafel in many ways. Try them in warm pita wraps, on fresh salads, or as tasty appetizers. Each style offers a unique dining experience. Making falafel ahead of time is smart. You can prepare the mixture and store it in the fridge for quick meals. For longer storage, freeze leftover falafel. Just place them in an airtight container. They will stay fresh and ready for a quick, healthy snack later. To keep your crispy baked falafel fresh, store them in the fridge. Place the falafel in an airtight container. This helps them stay moist and tasty. You can refrigerate cooked falafel for up to five days. If you have extra uncooked mixture, keep it in the fridge too. Store it in a tightly sealed bowl. Use it within two days for the best taste. When reheating falafel, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the falafel on a baking tray. This keeps them crispy. Bake for about 10 minutes. If you want a quicker method, use a skillet. Heat it on medium and add a little oil. Cook for a few minutes on each side to get them nice and hot. Avoid microwaving them, as this will make them soggy. Cooked falafel lasts about five days in the fridge. Look for signs of spoilage like an off smell or changes in color. If they feel slimy or hard, it's time to toss them. Always trust your senses to keep food safe. Yes, you can use dried chickpeas. First, soak them overnight in water. This makes them soft. Then, drain and rinse the chickpeas. Next, boil them for about one hour or until they are tender. Once cooked, you can follow the recipe as usual. This method adds a fresher taste to your falafel. Just remember, this step takes more time than using canned chickpeas. If you don’t have a food processor, don’t worry. You can mash the chickpeas by hand. Use a fork or a potato masher to break them down. Chop the onion, garlic, and herbs finely. Mix everything in a bowl. Stir well to combine. You can add a little extra olive oil to help the mixture hold together. It may take a bit longer, but the result will still be tasty! Crispy baked falafel pairs well with many sides. Try serving them in warm pita bread. Add fresh veggies like lettuce, tomatoes, and cucumbers. You can also include dips, like tzatziki or hummus. For a fresh salad, mix greens with a lemon dressing. Another option is to enjoy falafel on a plate with rice or quinoa. All these options will enhance the flavors of your falafel. In this blog post, we explored the essential ingredients and steps to create delicious falafel. We covered proper preparation, tips for achieving crispy texture, and variations like spicy or Mediterranean falafel. Remember to avoid common mistakes and consider meal prep ideas for busy days. Falafel is versatile and easy to customize. With practice, you can make a tasty dish that impresses friends and family. Enjoy experimenting with flavors and make it your own masterpiece. Happy cooking!

Crispy Baked Falafel

Delicious and healthy baked falafel made with chickpeas and fresh herbs.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup breadcrumbs (or almond flour for gluten-free)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper.
  • Pulse the mixture until it forms a coarse, crumbly texture; be careful not to over-process it into a paste.
  • Add the olive oil and lemon juice to the chickpea mixture, and pulse a few more times until just combined.
  • Transfer the mixture to a bowl, sprinkle in the breadcrumbs, and mix well until everything is evenly incorporated.
  • Using your hands, form small patties or balls (about 1.5 inches in diameter) and place them on the prepared baking sheet.
  • Lightly brush or spray the tops of the falafel with a little extra olive oil to enhance crispiness.
  • Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the falafel are golden brown and crispy on the outside.

Notes

Serve in a warm pita with fresh veggies, tzatziki sauce, or hummus. Garnish with additional chopped herbs for a pop of color!
Keyword baked, chickpeas, falafel, healthy, vegetarian