Try this Easy Oven Baked Falafel recipe, or contribute your own.
- Carbohydrate 38.2986016712526 g
- Cholesterol 0 mg
- Fat 1.83678916697534 g
- Fiber 8.06031658628262 g
- Protein 7.58806750157071 g
- Saturated Fat 0.529523583342148 g
- Serving Size 1 1 recipe (141g)
- Sodium 1788.35766669749 mg
- Sugar 30.23828508497 g
- Trans Fat 0.387184333378608 g
- Calories 181 calories
Step-by-step
- Add parsley, chickpeas,cilantro, garlic, onion, lime juice, oregano, black pepper, salt, cumin, basil and nutmeg to a food processor and pulse until texture resembles a coarse meal. You may need to stop in between pulses to scrape down the sides and ensure that everything is being blended.
- Add whole wheat flour and continue to pulse until mixture forms a sticky dough like texture (you will notice that the mixture slows down in the food processor, this is a good time to stop). Transfer mixture to a bowl and refrigerate for 30 minutes.
- Preheat oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper and place tablespoon sized scoopfuls of mixture on the sheet. Gently press down to tops of each falafel. Lightly spray the falafel with cooking spray to ensure a nice, crispy texture when baking. Bake for 30-35 minutes.
Chilling the chickpea mixture for precisely 30 minutes in the refrigerator allows the whole wheat flour to hydrate fully and binds the starches, preventing the patties from crumbling apart on the baking sheet. Pulsing the ingredients in a food processor requires frequent stops to scrape the sides, ensuring the garlic and raw red onion distribute evenly without creating pockets of excess moisture that ruin the structural integrity. High heat is critical here; preheating the oven to 425 degrees Fahrenheit compensates for the lack of deep frying by immediately setting the exterior surface when the cooking spray hits the parchment paper. Baking takes between 30 and 35 minutes until the edges turn deeply golden and the interiors maintain their moisture without becoming dense.
Chemical reactions between the fresh lime juice, cumin, and dried herbs continue to develop overnight as the aromatics mellow and meld into the legume matrix. Cumin contains volatile oils that oxidize slowly, meaning resting the spiced dough permits the earthy compounds to integrate deeply with the garlicky undertones. Fresh parsley and cilantro contribute chlorophyll and vibrant top notes that counteract the heavy starch profile of the chickpeas.
Second-day falafel adapts well to unexpected formats because the rested dough firms up significantly in cold storage. Crumbling day-old baked falafel into warm flatbreads with tahini creates a textural contrast against fresh vegetables. Alternatively, reheating the chilled patties in a dry skillet over medium heat for four minutes per side revives the crunchy crust without drying out the interior.
Proper storage demands an airtight container lined with a dry paper towel to absorb ambient moisture in the refrigerator for up to four days. Freezing uncooked shaped portions on a sheet pan before transferring them to a zip-top bag provides an instantaneous meal prep option for up to two months.
