Name: Crispy Baked Falafels
Total time: 50 min
Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed; 1 medium yellow onion, chopped; 6 cloves garlic, chopped; 4 tablespoons chopped fresh parsley; 1 tablespoon arrowroot; 4 teaspoons ground coriander; 2 teaspoons ground cumin; Sea salt and black pepper, to taste

Ready In: 50 minutes
Makes 4 servings
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I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original.

From The China Study Quick & Easy Cookbook

By Del Sroufe, Jan 3, 2016

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1 medium yellow onion, chopped
6 cloves garlic, chopped
4 tablespoons chopped fresh parsley
1 tablespoon arrowroot
4 teaspoons ground coriander
2 teaspoons ground cumin
Sea salt and black pepper, to taste

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes.
Turn the falafel balls over, and bake for 20 minutes more.

(7)

12 Comments

Comments (12)

(5 from 7 votes)

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gary7 months ago

These are delicious. If you made a double batch do you think they could be frozen?

Marie1 year ago

Can we make this recipe in the air fryer instead of the oven ?

Meg1 year ago

Delicious! The falafel, with lettuce, tomato, and onion made an excellent sandwich on whole grain flat bread. I made half of the recipe in case I didn’t care for it, but from now on I will make the whole recipe, and will make it often.

Donna1 year ago

These disappear in a flash. Great for burgers or crumbled into a salad

Denise2 years ago

What can I use as a substitute for arrowroot? Thanks

Joe1 year ago

Arrowroot is definitely ideal due to its tastelessness. Cornstarch can be used in a pinch.

Christina2 years ago

So delicious and easy to make.

Shelia Porter2 years ago

My doctor printed out this recipe for me to try. OMG, it is delicious! It is one of my favorites and even the meat eaters in the family love it.

Jodi Renaud5 months ago

What is in the green sauce? I need a compliant sauce.

Astrid2 years ago

Awesome recipe!
Will definitely keep this one in my arsenal.
Thank you.

Anna2 years ago

Yum!!!!
I added a tablespoon of chopped fresh cilantro to this recipe and served in a whole grain pita with hummus, tomato, cucumber, and red onion. Delicious! Definitely going to be a frequent flyer.

Maddy2 years ago

Such a delicious recipe! It was so easy too. This one is definitely a keeper!

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Crispy Baked Falafels

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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