Baked Falafel

Baked Falafel

Bette 17

"An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki."

Ingredients 55 m {{adjustedServings}} servings 281 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  2. Preheat an oven to 400 degrees F (200 degrees C).
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  4. Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
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Reviews 125

  1. 189 Ratings


I was skeptical of how "runny" the mixture was when I was forming it into patties, only b/c I've always made falafel w/ at least 1/3 c. breadcrumbs (as opposed to a mere 1 TB flour), but Shazam!! I'm so glad that I tried this recipe b/c these were outstanding! My first recommendation though is to lightly sautee the garlic and onions in a little olive oil b4 mixing into the chickpeas and spices. I also skipped the pan-fry and simply baked them at 400 for 30 min., flipping and smooshing them half-way through. Served them in warm flatbread w/ the recipe from here for "Zucchini Salad with Yogurt and Walnuts" (which is really more like a tzatziki) and we inhaled these!


Absolutely loved it! Very easy recipe. To cut down on fat, I did not brown them. I spooned then into the oiled baking sheet, sprayed with a cooking spray, just like cookies, then baked them about 15-20 min per batch (time may vary). They came out softer, then hardened a little, as they cooled down.


Really good! It was our first time eating falafel, and we really enjoyed it. My dad watched me mixing up the chickpea mush and was not impressed at all with what I was serving (he's pretty skeptical of any meatless dish), but he ate it all up and said it was awesome! You know it's good if you get him to say so :) I didn't bother with the cheesecloth, just patted the onion with some paper towel to take out some moisture. I also just cooked completely on the stovetop as it's ridiculously hot here today and I didn't want to heat up both the stove and the oven. But when I make again, I'd love to try the oven to make it a bit healthier (but I guess a couple tbsp of olive oil never killed anyone!) They came out great, nice and crispy, from frying. We ate them inside warmed up pitas, with tzatziki sauce, and tabouli on the side. Yum!