Whether you have been wanting to make your own falafel to add to a Buddha bowl, top on a salad, or enjoy on its own, this is the EASY baked falafel recipe you have been looking for!
When I think of Mediterranean or Middle Eastern food I think of the basics, like hummus, pita bread, tahini, you get my drift. It is probably what a lot of people think of too. But want to know what’s my favorite?
Like insert all the heart eye emojis because I go crazy for a good garlic dip. Whenever I go to a restaurant that serves garlic sauce, I go all in for it. One restaurant that I used to eat at when I was student teaching served it alongside fresh pita bread (like, they pull it out of the oven when you walk in) and gave it to you as soon as you sat in. I, along with the other teachers I was with, would always go crazy and eat it up. And that was just our appetizer 🙈.
So when I decided to make a falafel recipe for the blog, I just knew it had to be served alongside garlic dip. Then I looked up how garlic sauce is made and the recipes I saw had multiple heads of garlic and could not believe so much garlic went in the sauce. Though I really shouldn’t be surprised, it is really, really garlicky!
So I decided to take the easy way out and make the falafel and buy the garlic sauce to enjoy alongside it. Maybe one day I’ll make the sauce homemade, but for now, let’s just stick to the falafel.
I have been waiting to share this recipe with and now is the perfect time. If you have been wanting to make your own falafel at home, now is the time to do it 🙂
Plus, a lot of falafel at restaurants is deep fried, but this falafel is baked, so you can feel real good about filling up on these plant-based falafel patties. Dip them in some garlic sauce and you are good! I could eat these falafel dipped in garlic sauce with a glass of wine every single night and be happy.
- 1 can Chickpeas, rinsed and drained
- ½ cup White Onion, diced
- ⅔ cup Fresh Parsley
- ⅔ cup Fresh Cilantro
- 3 Cloves Garlic, minced
- 4 tbsp All Purpose Flour (sub GF flour if needed)
- 1 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 1 tsp Coriander
- 2 tsp Cumin
- 2 tsp Baking Powder
- 1 tsp Lemon Juice
- Preheat oven to 375 degrees farenheit and spray a baking sheet with cooking spray or line with parchment paper
- Combine chickpeas, diced white onion, fresh parsley, fresh cilantro, garlic cloves, sea salt, black pepper, coriander, cumin, and lemon juice in a food processor
- Pulse until all ingredients are mixed together (chickpeas should be chopped up)
- Add the baking powder and flour into the mixture
- Continue to pulse until the mixture becomes a ball, scraping down the sides of the food processor if needed
- Roll the falafel into large balls in your hand then place on baking sheet and press down to form into patties
- Bake for 20-25 minutes, flipping the falafel halfway through
- Remove from oven when falafel are golden brown on both sides
- Eat immediately, or place in an airtight container in fridge for up to 5 days or in a food storage bag in the freezer
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