Falafel is a favorite Israeli street food made from chickpeas and herbs and typically deep fried. For our homemade version we made it easier and healthier by baking instead of frying, but if you really love the authentic taste, try making them into patties and pan fry them in a little evoo.
The frying adds some calories, but you will still get all the fiber, nutrients and antioxidants that come from the chickpeas, garlic and herbs.
We include measurements but it is just a guide, you can add more greens, different herbs, more or less spices, it is a very flexible dish.
Falafel is best made with raw, soaked chickpeas, but if you weren’t able to plan ahead canned chickpeas will work, just be careful in the processing.
You can also make this entire mixture ahead of time and store in the fridge until ready to bake.
This recipe is available free to everyone brought to you by Colavita Extra Virgin Olive Oil as a taste of our Fresh Families Meal plan.
Homemade Baked Falafel
- 1 cup dried chickpeas soaked overnight, drained or 1 can chickpeas, rinsed and drained
- 1 small onion
- 5 cloves garlic
- 1 cup chopped fresh parsley
- 1 teaspoon baking powder
- ¼ cup whole wheat flour or chickpea flour
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon Freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 4 whole wheat pitas
- In the bowl of a food processor or in a large bowl using an immersion blender, process chickpeas, onion, garlic, parsley and cilantro until everything is just mashed and mixed, not pureed. Add baking powder, flour, cumin, coriander, salt and pepper and pulse until well mixed. Adjust seasoning to taste and let sit covered in fridge for at least 2 hours or up to 3 days.
- Grease a sheet pan with 1 tablespoon evoo and place in oven. Preheat oven to 400°F with pan inside.
- Using a tablespoon scoop out a heaping spoonful of batter and shape into a ball. Place on hot pan and drizzle with remaining tablespoon evoo bake for 20 minutes, turning halfway through.
- Serve with all the fixings, we like Israeli salad, hummus, tahini, pickles, schug and harissa.
Chopped Israeli Salad
- 2 cups diced tomato
- 2 cups diced cucumber
- ½ cup finely diced red onion or shallot optional
- ½ cup chopped fresh parsley
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon za'atar
- Place tomato, cucumber, onion, parsley, evoo, lemon juice, salt, pepper and za'atar in a medium salad bowl.
- Toss to combine, refrigerate until ready to serve.