Description
Golden and crispy on the outside, soft and herbaceous on the inside—these baked chickpea falafel balls are packed with parsley, garlic, and cumin for a healthy, flavorful twist on a Middle Eastern classic.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 onion, roughly chopped
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 1/4 cup flour (or chickpea flour for gluten-free)
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for brushing)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is finely chopped and sticks together. Do not overblend.
- Add flour and baking powder, then pulse a few more times until incorporated.
- Form mixture into 12 small balls. Place on the baking sheet and lightly brush or spray with olive oil.
- Bake for 25–30 minutes, flipping halfway, until golden brown and firm.
- Serve warm with tahini sauce, yogurt dip, or in pita wraps.
Notes
- Use chickpea flour for a gluten-free version.
- Do not overprocess the mixture—some texture is ideal.
- Falafel can be frozen before or after baking for meal prep.
- Pair with fresh vegetables and sauces in a wrap for a full meal.
Nutrition
- Serving Size: 2 falafel balls
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
