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Make oven-baked falafel with Steven

Based on 18 ratings

Steven Edworthy

Operations at Kitchen Stories

“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 👌
45
min.
Preparation
15
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
250 g dry chickpeas (soaked overnight and drained)
onions
1 clove garlic
50 g parsley
50 g mint
1¼ tsp salt
1¼ tsp ground cumin
1 tsp oregano
½ tsp ground coriander
½ tsp chili powder
½ tsp baking soda
¼ tsp garlic powder
5 tbsp lemon juice
100 g tahini
100 ml water
500 g tomatoes
250 g cucumbers
3 tbsp olive oil
salt
pepper
parsley (for serving)
hot sauce (for serving)
pita bread (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
454
Protein
19 g
Fat
16 g
Carb
68 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.
    • 250 g dry chickpeas (soaked overnight and drained)
    • onions
    • 1 clove garlic
    • 40 g parsley
    • 40 g mint
    • 1 tsp salt
    • 1 tsp ground cumin
    • 1 tsp oregano
    • 1 tbsp lemon juice
    • ½ tsp ground coriander
    • ½ tsp chili powder
    • ½ 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.
    • ¼ tsp salt
    • ¼ tsp ground cumin
    • ¼ tsp garlic powder
    • 4 tbsp lemon juice
    • 100 g tahini
    • 100 ml water
    • 500 g tomatoes
    • 250 g cucumbers
    • 10 g parsley
    • 10 g mint
    • 3 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!