Baked Falafel

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SourceRecipe from
Prep time35 minutes
Cooking time25 minutes
Total time1 hour


Ditch the deep fryer but retain the crispiness in this lighter, toothsome baked falafel. Pick up your favorite prepared hummus from the co-op, add a platter of raw veggies, and you have a meal. Or grab some tabbouleh from the deli to stuff into the sandwiches or serve as a side salad. 


3 tablespoons
olive oil (seperated)
2 cans
chickpeas (2 15 oz cans, drained and patted dry)
1 cup
onion (chopped)
1 cup
parsley, fresh (roughly chopped)
1 cup
cilantro, fresh (roughly chopped)
6 cloves
garlic (peeled and minced)
1/4 cup
flour, chickpea
1 teaspoon
cumin, ground
1 teaspoon
coriander, ground
1 1/2 teaspoon
1 teaspoon
black pepper
1 cup
yogurt, Greek (low fat, plain)
2 tablespoons
1 tablespoon
lemon juice
1/2 cup
cucumber (chopped, peeled and seeded)
1/2 teaspoon
dill, dried
1/2 teaspoon
pita bread, whole wheat
tomato (sliced)


With an oven rack in the middle position, preheat oven to 400°F. Spread half the olive oil onto a heavy sheet pan.

In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, flour, cumin, coriander, salt and pepper. Pulse about 12 times, to form a coarse paste. Use an oiled tablespoon to scoop rounded 2-tablespoon-sized portions of the mixture, and place on the oiled sheet pan. Lightly oil your palm and flatten the portions to about ½ inch thickness. Use your fingertips to smooth the edges of each patty. Drizzle with remaining olive oil.

Bake for 15 minutes, then carefully flip the patties and bake for another 15 minutes. The patties will be golden brown and crispy when done.

While the falafel bakes, stir together the yogurt, tahini lemon juice, cucumber, dill and salt in a small bowl. To assemble, cut pitas in half, tuck a serving of falafel in each pita, add sliced tomato and drizzle with sauce. Serve immediately.


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