Baked Falafel Recipes
BAKED FALAFEL
These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
- Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
BAKED FALAFEL WITH CUCUMBERS AND TAHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
- Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
- Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
- Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.
EASY BAKED FALAFEL RECIPE WITH TAHINI SAUCE
Get ready for this Easy Baked Falafel Recipe with Tahini Sauce. It's a vegan-friendly Mediterranean-inspired dish that's filled with flavor and made complete with a delicious lemon juice tang.
Provided by Erin Morrissey
Categories dinner
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400F and grease a dark baking sheet with olive or avocado oil.
- In a food processor, pulse onion, cilantro, parsley, and garlic until roughly chopped. About three pulses.
- Add in chickpeas, lemon, cumin, salt, and pepper. Pulse five times for about 1 full second, scraping down the side after three pulses. You do not want your mixture to turn into mush and want to have some small pieces of chickpeas throughout, however you do want it able to stick together, just not mush!
- Take out the blade and stir in the oat flour.
- Form into patties almost like making hamburgers, and place on greased baking sheet.
- Bake for 13 minutes, then flip, and bake another 13 minutes.
- While falafel is baking, make tahini sauce by combining all ingredients together in a bowl. Add as much water as needed for desired consistency.
- Serve! Store in fridge for up to 5 days or freezer for 3 months.
Nutrition Facts : Calories 77 calories, Sugar 0.3 g, Sodium 400.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 2.3 g, Protein 3.3 g, Cholesterol 0 mg
BAKED FALAFEL
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Provided by Bette
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g
BAKED FALAFEL
Make and share this Baked Falafel recipe from Food.com.
Provided by ellie3763
Categories Low Cholesterol
Time 45m
Yield 20 balls, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork.
- Add the rest of the ingredients and mix well.
- Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
- Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).
- Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.
Nutrition Facts : Calories 32.8, Fat 0.5, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 6, Fiber 1.1, Sugar 0.2, Protein 1.2
More about "baked falafel recipes"
CRISPY FALAFEL RECIPE (BAKED NOT FRIED) - COOKIE AND KATE
From cookieandkate.com
4.6/5 (438)Calories 354 per servingCategory Appetizer
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
MOST DELICIOUS FALAFEL RECIPE (FRIED OR BAKED ...
From downshiftology.com
Ratings 223Calories 48 per servingCategory Main Course
- The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
- Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
BAKED FALAFEL - RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (7)Total Time 30 minsCategory Main DishCalories 198 per serving
- Preheat the oven to 200ºC (180ºC) /400ºF/gas 5. Place the seeds in a heavy based frying pan and dry fry a minute or 2, until lightly toasted and the aromas are beginning to be released. Tip into a pestle and mortar and grind to a powder.
- Heat the oil in the frying pan and fry the onion for about 5 minutes until until softened. Add the garlic and fry for further 1 minute. Remove from the heat
- Place the chick peas, cooked onion, garlic, parsley and crushed seeds in a food processor, season with salt and pepper along with half of the beaten egg.
EASY BAKED FALAFEL - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine Middle EasternTotal Time 40 minsCategory LunchCalories 283 per serving
- Drain and rinse the garbanzo beans. Place them in the bowl of a food processor, wiz on high for 20 seconds.
- Use a spoon, scoop out a golf-ball-sized piece and place it on a parchment paper-lined baking sheet. Line out the entire batch, about 10-12 balls. Slightly flatten with your palm or a spatula.
CRISPY HOMEMADE BAKED FALAFEL - JUST A TASTE
From justataste.com
4.6/5 (17)Total Time 42 minsCategory Main CourseCalories 58 per serving
- Place the chickpeas in a large bowl and cover them with 4 inches of water. (The beans will triple in volume as they cook.) Set the chickpeas aside to soak overnight for a minimum of 12 hours and up to 24 hours. (The chickpeas are ready to use when they are easily broken apart with your fingers.)
- Drain the chickpeas and add them to a food processor along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice. Process the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed. (Do not overprocess the mixture or the falafel will be too loose. Process the mixture just until it holds together when squeezed into balls.) Taste and season the mixture with more salt, as desired.
- Squeeze the falafel mixture into 1.5-inch balls then flatten them slightly so they are the shape of patties. Arrange the falafel on the greased baking sheet and brush the tops of them with the remaining olive oil. Bake the falafel for 15 minutes, flip them once then bake them an additional 10 minutes until they are golden brown. Serve the falafel in pita bread with tahini sauce and veggies, or add them to a salad as a healthy, protein-packed topping.
CRISPY BAKED FALAFEL (VEGAN + GLUTEN-FREE) - THE PESKY VEGAN
From thepeskyvegan.com
5/5 (5)Category Appetizer, Main CourseServings 6Calories 283 per serving
- After soaking the dried chickpeas in the fridge overnight, drain these and rinse with fresh water. They will have doubled in size.
- In a food processor, blend the onion, garlic, and olive oil. If necessary, stop to scrape down the sides during blending.
- Once the onion and garlic have been blitzed, add the fresh herbs to the food processor along with the ground cumin, ground cinnamon, ground ginger, salt, and pepper. Blend well, stopping to scrape down the sides if necessary.
EASY BAKED FALAFEL RECIPE - AMIRA'S PANTRY
From amiraspantry.com
5/5 (2)Total Time 50 minsCategory BreakfastCalories 172 per serving
HOW TO MAKE BAKED FALAFEL IN THE OVEN | KITCHN
From thekitchn.com
4.6/5 (9)Servings 6Cuisine Middle EastCalories 225 per serving
- Combine all the ingredients in a food processor, except baking powder and flour: Add the chickpeas, onion, garlic, 1/4 cup parsley, and 1/4 cup cilantro to the bowl of a food processor. Sprinkle the olive oil, lemon juice, and spices over top.
- Pulse until the ingredients are mixed: Pulse the food processor 10 or 12 times, until the chickpeas are chopped and all the ingredients are mixed.
CRISPY BAKED FALAFEL RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (57)Total Time 40 minsCategory Main Dish
- In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
EASY BAKED FALAFEL - EATING BIRD FOOD
From eatingbirdfood.com
4.4/5 (97)Calories 143 per servingCategory Lunch/Dinner
- Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.
- Scoop spoonfuls of mixture out and form into small patties; you should get about 15. Place on prepped baking sheet.
- Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.
BAKED FALAFEL | RICARDO
From ricardocuisine.com
5/5 (3)Category Main DishesServings 4Total Time 40 mins
HEALTHY BAKED FALAFEL RECIPE - BBC FOOD
From bbc.co.uk
Cuisine Turkish And Middle EasternCategory Main CourseServings 18
LOW-FAT BAKED FALAFEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (91)Total Time 30 minsCategory Entree, Dinner, LunchCalories 1059 per serving
BAKED FALAFEL RECIPE WITH CANNED CHICKPEAS – MELANIE COOKS
From melaniecooks.com
Cuisine Middle EasternTotal Time 30 minsCategory Appetizer, Main DishCalories 399 per serving
- Put onion, garlic and cilantro in a food processor fitted with the steel blade and process until minced (about 1 minute)
- Add the chickpeas, cumin, coriander, salt and pepper and process until combined and smooth, scraping down the sides if needed (about 1 minute). Add more salt to taste if needed.
- Shape falafel mixture into balls (about 2 inches in diameter). Put falafel balls on the baking sheet and flatten each ball with your hand so they turn into patties about 1/2 inch thick.
BEST FALAFEL RECIPE BAKED - ULTIMATE GUIDE FALAFEL RECIPE ...
From falafelsrecipe.com
Category Main Course, Side Dish, VeganCalories 62 per serving
- The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
- Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.
SIMPLE VEGAN FALAFEL | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.4/5 (53)Total Time 1 hrCategory Entree, SideCalories 180 per serving
- Add parsley, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
- Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
- Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that's firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
- Draw an “x” in the dough to form 4 sections (as original recipe is written // adjust if altering batch size), then use your hands to form into 4 large patties (amount as original recipe is written // adjust if altering batch size) roughly 1/2-inch thick.
BAKED FALAFEL RECIPE (CRISPY PERFECTION) - TWO RASPBERRIES
From tworaspberries.com
Cuisine Middle EasternCategory Main CourseServings 24Total Time 24 hrs 28 mins
- Chickpeas must be soaked at least overnight 20-30 hours (I soaked mine for 24 hours you may need longer or less depending on how fresh they are as fresh takes less time to soak) and then drained and rinsed, pick out any rotten chickpeas or rocks that sometimes make it it into dry beans.
- In a food processor add your soaked chickpeas, roughly chopped onion and garlic, parsley, cilantro, sea salt, black pepper, cumin, and olive oil. Pulse until broken up and well combined.
- *Carefully form balls and place on the baking sheet lined with parchment paper. (**see notes about adding the flour)
VEGAN BAKED FALAFEL RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (1)Total Time 12 hrs 25 minsCategory Side DishCalories 104 per serving
- Place the chickpeas in a large bowl and cover with a substantial amount of water, soak for 12-24 hours. The chickpeas are going to double or triple in size as they absorb the water, so make sure they have adequate room and water to do so.
- When you’re ready to make the falafel, drain the chickpeas and add 1.5 cups of the soaked chickpeas to a food processor.
- Add the onion to the food processor and pulse several times until the chickpeas are broken down and combined with the onion. Be sure not to over mix, we don’t want hummus but they should resemble a grainy consistency.
BAKED FALAFEL (WITH CANNED CHICKPEAS) - WALKTOEAT
From walktoeat.com
Ratings 14Calories 322 per servingCategory Appetizer, Main Course
- Add chickpeas to a large bowl. Mash with the back of a fork or potato masher until most of the chickpeas are broken up.
- Add the rest of the ingredients to the chickpeas. Mix thoroughly to combine. Alternatively, all ingredients, including chickpeas can be added to a food processor and combined that way.
EASY OVEN BAKED FALAFEL (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
Ratings 7Calories 64 per servingCategory Main Course, Snack, Starter
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Lightly grease a large non-stick baking sheet with the olive oil.
- Place all the remaining ingredients in a large bowl and blitz together using a stick blender. You want to achieve a rough texture, with most of the chickpeas blended, but some still whole. Once you have blended to the right consistency, stir the falafel mixture with a spoon to make sure everything is well mixed.
- Shape the mixture into 24 small balls. Flatten each ball slightly, then place on the prepared baking sheet.
BAKED FALAFEL (WITH CANNED CHICKPEAS!) - DETOXINISTA
From detoxinista.com
4.9/5 (7)Total Time 35 minsCategory Main CourseCalories 100 per serving
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade (mine is 12 cups) add the walnuts, cumin, coriander, cilantro, and parsley. Process briefly, just until they are broken down into smaller pieces.
- Drain and rinse the chickpeas well, then pat them dry so they aren't too wet. Add the chickpeas to the food processor, along with the chopped shallot, garlic, salt, and olive oil. Process again, stopping to scrape down the sides, just until the mixture will stick together when pressed between your fingers. Don't over-process it into a puree.
- Use a tablespoon to scoop 2 tablespoons worth of the filling into your hands. Roll into a ball, then flatten it slightly to create a small patty. Repeat with the remainin filling, making roughly 12 pieces. Arrange them on the lined baking sheet, and brush both sides with olive oil, to help prevent them from drying out in the oven. (Note: Only the top really needs to be brushed with olive oil, if you'd like to keep this as low-oil as possible.)
- Bake for 20 to 25 minutes at 400ºF, or until the tops look dryer and feel firm to the touch. (No need to flip!) Remove the falafel from the oven and let them cool for 5 minutes before serving. The bottom side will look the most golden and crisp, so I like to serve that side facing up. These are best served right away, but you can store them in an airtight container for up to 5 days. Reheat in a greased skillet for 3 minutes on each side to warm them up again.
FALAFEL RECIPE - BAKED INSTEAD OF FRIED - VEGAN!
From showmetheyummy.com
5/5 (1)Total Time 40 minsCategory Dinner, LunchCalories 88 per serving
- Mix flaxseed meal with 3 tablespoons water in a small bowl. Set aside for 15 minutes. This is your flax “egg”.
- Place flax “egg”, chickpeas, onion, garlic, cilantro, parsley, cumin, salt, pepper, baking powder, olive oil, lemon juice, and panko into food processor and process until combined into a coarse texture.*
- Use a large cookie scoop to scoop the mixture out onto the prepared baking sheet (you’ll make 12 falafel).
BAKED FALAFEL RECIPE (VEGAN, GLUTEN FREE) - THE HERBEEVORE ...
From theherbeevore.com
Ratings 1Category Dinner, LunchCuisine American, MediterraneanTotal Time 40 mins
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