Homemade Crispy Baked Falafel (vegan, wfpb)
Keep your kitchen clean and cook up some delectable falafel with ingredients you already have in your pantry! An Israeli favorite, this oven-baked alternative to deep-frying is filled with crispy goodness. Perfect for anything from a crunchy sandwich to an impromptu salad bowl or dinner, it's vegan and gluten free—the ultimate easy meal that packs big flavor without all the fuss.
Servings 6
Calories 42kcal
Equipment
Ingredients
- ¼ cup 60g tahini
- 1 cup dried 200g (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup 70g roughly chopped red onion (about ½ small red onion)
- ½ cup ½ bunch packed fresh parsley (mostly leaves but small stems are ok)
- ½ cup ½ bunch packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic quartered
- 1 teaspoon fine sea salt
- ½ teaspoon about 25 twists freshly ground black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 tablespoon roasted sesame seeds
- 1 tablespoon lemon or lime juice
- 1 tablespoon chickpea flour
Instructions
- Start the evening before and soak the chickpeas in water. The chickpeas should soak between 5 and 24 hours. This step is super important.
The next day:
- Preheat the oven to 400°F (200°C).
- Put all ingredients in a food processor and mix until everything is small but with a few pieces. Now form small balls with the dough, you may want to use an ice cream spoon. Now place the falafel on a baking sheet lined with baking paper.
- Optionally coat the falafel with Aquafaba. (what you may have left over from homemade hummus).
- Now bake the falafel for 20 min. The falafel should be turned after 10 minutes.
Notes
Air Fryer Method in the Post above!
Nutrition
Serving: 1g | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 437mg | Fiber: 1g | Sugar: 1g