Baked Falafel

Recipe from

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. 

Prep Time

35 minutes

Cook Time

25 minutes


6 Servings


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 teaspoons salt
1 teaspoon black pepper
1 cup yogurt, Greek (low fat, plain)
2 tablespoons tahini
1 tablespoon lemon juice
1⁄2 cup cucumber (chopped, peeled and seeded)
1⁄2 teaspoon dill, dried
1⁄2 teaspoon salt
6 pita bread, whole wheat
1 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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