Crispy Baked Falafels

Plant-based | 50 minutes | Baked (not fried) | Middle Eastern

These baked falafels taste just as good as the fried original, without all the added fat. Enjoy them as an appetizer, in a pita with sauce, or even on pizza. They’re crispy on the outside, tender on the inside, and packed with flavor from fresh parsley and aromatic spices.

Ingredients

Ingredient	Amount	Notes
Chickpeas	2 cans (15 oz each)	Drained and rinsed
Yellow onion	1 medium	Chopped
Garlic	6 cloves	Chopped
Fresh parsley	4 tbsp	Chopped
Arrowroot powder	1 tbsp	Can substitute cornstarch or tapioca starch
Ground coriander	4 tsp
Ground cumin	2 tsp
Sea salt	To taste
Black pepper	To taste

Method

Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Process: Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, salt, and pepper) in a food processor and process, leaving a little texture to the beans.
Shape: Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet.
Bake first side: Bake for 25 minutes.
Flip and finish: Turn the falafel balls over and bake for 20 minutes more, until crispy.
Serve: Enjoy warm or at room temperature.

Serving Suggestions

In a pita with lettuce, tomato, cucumber, red onion, and tahini sauce
Crumbled over a salad
As a pizza topping
With hummus for dipping

Tips

Arrowroot substitute: Cornstarch or tapioca starch work well if you don’t have arrowroot.

Add cilantro: Mix in 1 tbsp chopped fresh cilantro for extra flavor.

Freezing: These freeze well—make a double batch and freeze half for later.

Storage

Refrigerate: Up to 5 days
Freeze: Up to 3 months
Reheat: Oven or air fryer for crispiest results

Nutrition (per serving, 4 servings)

Calories: ~378
Carbohydrates: 64g
Protein: 20g
Fiber: 18g
Fat: 6g
Sugar: 11g

Adapted from: Del Sroufe / Forks Over Knives

Prep: 15 min | Cook: 45 min | Serves: 4