Go Back
+ servings
Print
Baked falafel recipe at lynnecurry.com.

Baked Falafel

This is the recipe I've been making for years, adapted from Saveur. You'll need to soak the chickpeas overnight before blending in a food processor. You can form the patties in advance and bake (or fry) before serving.

Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
soaking time 8 hours
Servings 6 people
Author Lynne Curry

Ingredients

  • 2 cups dry chickpeas soaked for 8-12 hours
  • 2 tablespoons bulgur
  • 1 small onion, coarsely chopped
  • 2 garlic cloves
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro stems
  • 2 tablespoons ground turmeric
  • 2 teaspoons fine sea salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground cardamom
  • pinch cayenne
  • 2 tablespoons olive oil

Instructions

  1. Combine all the ingredients in a food processor and pulse, scraping down the bowl, a few times until evenly ground but not smooth.

  2. Use a 1/4-cup measuring cup to portion the falafel mixture into slider-sized patties. Arrange on a baking sheet lined with parchment paper. (This step can be done in advance.)

  3. Preheat the oven to 425 degrees F. Place a rimmed sheet pan in the oven for 5 minutes. Then, add the oil and heat for 1 minute.

  4. Carefully arrange the falafel on the sheet pan about 2 inches apart. Bake until the bottom sides are golden brown, about 6 minutes. Flip the patties so that they land in oil and cook until the bottoms are golden brown and the falafel are heated through, about 5 minutes more.

Recipe Notes

To fry falafel, I pan fry instead of deep frying. Heat 1 1/2 inches of vegetable oil in a saute pan over medium-high heat until a few crumbs of the mixture sprinkled into the oil bubble. Cook the patties in batches to avoid overcrowding the pan for 3-4 minutes per side until deeply golden brown.