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To make crispy baked falafel, you need a few key ingredients. Here’s what you’ll use: - 1 cup dried chickpeas, soaked overnight - 1 small onion, roughly chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - 1/4 cup tahini - 2 tablespoons extra virgin olive oil (plus more for drizzling) - 1 tablespoon freshly squeezed lemon juice These ingredients create a blend of flavors. The chickpeas provide protein, while herbs add freshness. Cumin and coriander bring warmth, making the falafel taste rich and satisfying. You can customize your falafel with some fun add-ins. Consider these options: - 1/2 teaspoon chili powder for heat - 1/4 cup chopped green onions for a mild onion flavor - 1 tablespoon sesame seeds for crunch - Zest of one lemon for a bright note These add-ins allow you to create a falafel that suits your taste. They can make your snack even more exciting! Each serving of crispy baked falafel is packed with nutrients. Here’s a quick look: - Calories: Approximately 120 - Protein: 6 grams - Fiber: 5 grams - Fat: 6 grams This snack is not only tasty but also fills you up. It offers a great balance of protein and fiber, making it a smart choice for any time of day. For the complete recipe, check out the Full Recipe section above! Start by soaking 1 cup of dried chickpeas in water overnight. This softens them and makes them easier to blend. Drain the chickpeas before using. If you skip this step, the falafel will not have the right texture. Make sure not to use canned chickpeas for this recipe, as they will make the falafel mushy. In a food processor, add the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse this mixture until it is finely chopped but not pureed. You want a chunky texture that holds together. Next, add tahini, olive oil, and lemon juice. Pulse again until everything combines. If the mix feels dry, add a splash of water. The right consistency should resemble chunky hummus. With slightly moistened hands, scoop out the mixture. Form small balls or patties about 1.5 inches wide. Place them on a lined baking tray with space between each one. This helps them cook evenly. Drizzle a bit of olive oil over each ball to help them brown. Bake in your preheated oven at 375°F (190°C) for 25 to 30 minutes. Flip them halfway through for even crispiness. Once golden and crispy, let them cool for a few minutes before serving. For a lovely presentation, serve on a vibrant platter with a bowl of tzatziki or tahini dip. To get that perfect crispy texture, you must follow a few steps. First, don’t skip soaking the chickpeas overnight. This softens them and helps create a great base for your falafel. When you mix your ingredients, pulse them in the food processor until they're finely chopped, but don't overdo it. The mixture should have some texture. After forming the falafel, drizzle a little olive oil on top. This will help them brown nicely in the oven. Bake them at 375°F (190°C) for 25 to 30 minutes, flipping halfway through. This ensures even crispiness all around. When it comes to baking falafel, choosing the right oil is key. Extra virgin olive oil is my favorite. It adds flavor and is a healthier option. You can also use avocado oil if you want a mild taste. Use these oils sparingly to keep your falafel light but still crispy. Avoid oils like canola or vegetable oil, as they may not be as healthy. A small drizzle before baking makes a big difference in taste and texture. Crispy baked falafel are great on their own, but they shine with the right dips. Pair them with homemade tzatziki or a simple tahini sauce for a refreshing twist. You can also serve them with a side of fresh veggies or a salad. For more flavor, add pickled onions or a spicy sauce. These additions not only enhance the taste but also make your meal more colorful and fun. For the full recipe, check the detailed instructions above to create this delicious treat! {{image_4}} You can change the taste of your crispy baked falafel with different herbs and spices. Try adding fresh mint for a fresh kick. Dill brings a unique twist and pairs well with tahini. For some heat, add cayenne pepper or paprika. You can also use smoked paprika to give a nice depth. Experiment with these to find your favorite! Crispy baked falafel is super versatile. You can serve it in a wrap with fresh veggies and sauce. It also works great in a grain bowl with quinoa or brown rice. Add your favorite greens and a tasty dressing. For a lighter option, toss falafel in a salad with tomatoes and cucumbers. Each style brings out different flavors, making every meal exciting! This recipe is already vegan and gluten-free, which is fantastic! You can replace tahini with sun butter if you're allergic. If you want a nut-free option, try using hummus instead of tahini. You can also use gluten-free breadcrumbs if you prefer a different texture. These small swaps keep the falafel delicious while catering to your needs. For more details, check the Full Recipe! Once your crispy baked falafel cools, store them in an airtight container. They will stay fresh in the fridge for about 4 days. If you plan to eat them later, keep them unstacked to avoid squishing. You can freeze both uncooked and cooked falafel. For uncooked falafel, shape the balls and place them on a tray. Freeze them until solid, then transfer to a bag. They will keep well for up to 3 months. For cooked falafel, let them cool completely before freezing. Store in an airtight container for up to 2 months. To reheat your falafel, use an oven or air fryer. Preheat your oven to 375°F (190°C). Bake for about 10 minutes until they are hot and crispy again. If using an air fryer, set it to 350°F (175°C) and cook for about 5-7 minutes. This method keeps them from becoming soggy. For a quick option, use the microwave, but they may lose some crispiness. Yes, you can use canned chickpeas. They save time and are easy to find. Just rinse them well and drain before using. Keep in mind that the texture may differ. You might need to adjust the amount of flour or breadcrumbs, as canned chickpeas are softer than dried ones. You can make falafel without baking powder by omitting it. Instead, use a bit of extra moisture. This will help bind the mixture. If the falafel are too dense, add a small amount of water or a splash of lemon juice. This keeps them light and flavorful. Some great sauces to enjoy with falafel include tahini sauce, tzatziki, and hummus. Each sauce brings a unique flavor. For a spicy kick, try a harissa or sriracha sauce. These options enhance the taste and make your meal more exciting. For the full recipe, check the Crispy Baked Falafel section. This blog post covered all you need to know about making crispy baked falafel. We explored the main ingredients, preparation steps, and ways to achieve that perfect crunch. I shared tips for healthy recipe adaptations and storage ideas to keep your falafel fresh. Remember, you can customize flavors with different herbs and spices. Whether served in a wrap or with a salad, falafel is versatile and delicious. Enjoy experimenting and delight in every bite of your tasty creation!

Crispy Baked Falafel

Discover the secret to making irresistible crispy baked falafel that are packed with flavor! This easy recipe combines simple ingredients like chickpeas, fresh herbs, and spices for a deliciously healthy treat. Perfect for wraps, salads, or as a tasty snack, these falafel are baked to golden perfection. Ready to impress your family and friends? Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 cup dried chickpeas, soaked overnight

1 small onion, roughly chopped

2 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

1 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

1/4 cup tahini

2 tablespoons extra virgin olive oil (plus more for drizzling)

1 tablespoon freshly squeezed lemon juice

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper to prevent sticking.

    In a food processor, add the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse the mixture until it is finely chopped, but be careful not to purée it; you want a textured consistency.

      Incorporate the tahini, olive oil, and lemon juice into the mixture. Pulse again until combined, resembling a chunky hummus. If the mixture feels too dry, add a splash of water to achieve the right consistency.

        With slightly moistened hands, scoop the mixture and form small balls or patties, approximately 1.5 inches in diameter. Arrange them on the prepared baking tray, ensuring they have space between each for even cooking.

          Drizzle a small amount of olive oil over each falafel ball to encourage browning during baking. Place the tray in the preheated oven and bake for 25–30 minutes, flipping the falafel halfway through, until they are golden brown and crispy on the exterior.

            Once baked, remove the falafel from the oven and let them cool for a few minutes before serving.

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings

                - Presentation Tips: Arrange the crispy baked falafel on a vibrant platter, accompanied by a bowl of tzatziki sauce or a creamy tahini dip. Garnish with freshly chopped parsley and lemon wedges, enhancing the visual appeal and adding a burst of flavor.