Healthy Oil to Healthy life

Crispy Delicious Falafel

Crispy Delicious Falafel:

This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).

Six reasons to love this healthy falafel recipe:

  1. These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs.
  2. They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days. Winning!
  3. Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time. If you have someone to help shape the patties, they’ll come together even faster.
  4. These falafels are gluten free and vegan, so they’re a great party appetizer.
  5. These falafels freeze well, so they’re a fantastic protein-rich option to keep on hand for future salads and pita sandwiches.
  6. On that note, this recipe is easily doubled! See recipe notes.
Crispy Delicious Falafel
Crispy Delicious Falafel
Print Recipe
Servings Prep Time
12 Falafels 20 Minutes
Cook Time Passive Time
30 Minutes 4 Hours, Soaking Time
Servings Prep Time
12 Falafels 20 Minutes
Cook Time Passive Time
30 Minutes 4 Hours, Soaking Time
Crispy Delicious Falafel
Crispy Delicious Falafel
Print Recipe
Servings Prep Time
12 Falafels 20 Minutes
Cook Time Passive Time
30 Minutes 4 Hours, Soaking Time
Servings Prep Time
12 Falafels 20 Minutes
Cook Time Passive Time
30 Minutes 4 Hours, Soaking Time
Ingredients
Servings: Falafels
Instructions
  1. With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
  2. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
  3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
  4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
Recipe Notes

MAKE-AHEAD OPTION: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking.

HOW TO DOUBLE THIS RECIPE: Preheat the oven with two oven racks near the center of the oven. Double all of the ingredients. If you have a large food processor (guessing 11+ cup capacity), you can mix all of the ingredients at once. Use two baking sheets, and swap their positions (top to bottom, bottom to top) when you flip the falafel halfway through baking.

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