Make oven-baked falafel with Steven

Make oven-baked falafel with Steven

Based on 47 ratings
Steven Edworthy

Steven Edworthy

Community member

"This is a classic falafel recipe optimized for the oven: perfect if you don’t want the hassle of deep-frying or just want a slightly lighter alternative (though, these falafel would be great fried as well). For me, the most important thing is the texture, so it’s best to use to dried chickpeas, soaked overnight, to avoid the mushiness of canned chickpeas. Try to keep the falafel mixture fairly coarse and don’t over-process it, or you'll end up with dense and gummy falafel. Finally, it's best to make them small, around 1 oz (25g) each, and bake them off in batches to ensure they cook quickly and don't dry out in the oven. The key to getting that great falafel flavor is through the combination of the earthy and fragrant spices and lots of fresh herbs, so that the falafel take on a vibrant green color. The end result is delicious and textured, almost nutty, falafel, which I opted to accompany with a rich and creamy tahini sauce, a fresh and zesty tomato and cucumber salad, and of course some good quality pita."

Difficulty

Easy 👌

Preparation

45 min

Baking

15 min

Resting

30 min

Ingredients

2Servings
125 g
dry chickpeas (soaked overnight and drained)
1
onions
½ clove
garlic
25 g
parsley
25 g
mint
⅝ tsp
salt
⅝ tsp
ground cumin
½ tsp
oregano
¼ tsp
ground coriander
¼ tsp
chili powder
¼ tsp
baking soda
⅛ tsp
garlic powder
2½ tbsp
lemon juice
50 g
tahini
50 ml
water
250 g
tomatoes
125 g
cucumbers
1½ tbsp
olive oil
salt
pepper
parsley (for serving)
hot sauce (for serving)
pita bread (for serving)
MetricImperial

Utensils

fine sieve, cutting board, knife, food processor, oven, baking sheet, parchment paper, whisk, bowl (small), bowl (large)

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How-To Videos

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Homemade pita bread

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How to chop herbs

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How to cut an onion

Nutrition per serving

Cal454
Fat16 g
Protein19 g
Carb68 g

  • Step 1/ 5

    Drain the chickpeas. Roughly chop onion and garlic, pluck parsley and mint leaves, and add to a food processor. Add salt, cumin, oregano, lemon juice, coriander, chilli powder, baking soda, and pepper, and blend until smooth.
    • 125 g dry chickpeas (soaked overnight and drained)
    • 1 onions
    • ½ clove garlic
    • 20 g parsley
    • 20 g mint
    • ½ tsp salt
    • ½ tsp ground cumin
    • ½ tsp oregano
    • ½ tbsp lemon juice
    • ¼ tsp ground coriander
    • ¼ tsp chili powder
    • ¼ tsp baking soda
    • pepper
    • fine sieve
    • cutting board
    • knife
    • food processor

    Drain the chickpeas. Roughly chop onion and garlic, pluck parsley and mint leaves, and add to a food processor. Add salt, cumin, oregano, lemon juice, coriander, chilli powder, baking soda, and pepper, and blend until smooth.

  • Step 2/ 5

    Add the chickpeas to the food processor and blend until the mixture starts to hold together slightly but is still relatively coarse in texture.

    Add the chickpeas to the food processor and blend until the mixture starts to hold together slightly but is still relatively coarse in texture.

  • Step 3/ 5

    Preheat the oven to 230°C/445°F. Form the mixture into approx. 2.5cm/1in-wide balls, add to a baking sheet, lined with parchment paper, and place in the fridge for approx. 30 minutes.
    • oven
    • baking sheet
    • parchment paper

    Preheat the oven to 230°C/445°F. Form the mixture into approx. 2.5cm/1in-wide balls, add to a baking sheet, lined with parchment paper, and place in the fridge for approx. 30 minutes.

  • Step 4/ 5

    To make the tahini sauce, whisk salt, cumin, ground garlic, some of the lemon juice, tahini and water together. To make the salad, deseed and dice tomatoes, dice cucumber, finely chop herbs, and add to a bowl. Whisk together olive oil, remaining lemon juice, salt and pepper, add to the salad, and toss well.
    • ⅛ tsp salt
    • ⅛ tsp ground cumin
    • ⅛ tsp garlic powder
    • 2 tbsp lemon juice
    • 50 g tahini
    • 50 ml water
    • 250 g tomatoes
    • 125 g cucumbers
    • 5 g parsley
    • 5 g mint
    • 1½ tbsp olive oil
    • salt
    • whisk
    • bowl (small)
    • bowl (large)

    To make the tahini sauce, whisk salt, cumin, ground garlic, some of the lemon juice, tahini and water together. To make the salad, deseed and dice tomatoes, dice cucumber, finely chop herbs, and add to a bowl. Whisk together olive oil, remaining lemon juice, salt and pepper, add to the salad, and toss well.

  • Step 5/ 5

    Place half the falafel on a baking sheet, drizzle with olive oil, transfer to pre-heated oven, and bake for approx. 15 min. Either bake the rest immediately, store in the fridge for up to a week, or store in the freezer for up to 6 months. Serve with pita, tahini sauce, and salad. Enjoy!
    • pita bread (for serving)
    • parsley (for serving)
    • hot sauce (for serving)

    Place half the falafel on a baking sheet, drizzle with olive oil, transfer to pre-heated oven, and bake for approx. 15 min. Either bake the rest immediately, store in the fridge for up to a week, or store in the freezer for up to 6 months. Serve with pita, tahini sauce, and salad. Enjoy!

  • Enjoy your meal!

    Make oven-baked falafel with Steven

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