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Baked Falafel with Canned Chickpeas

Carissa Erzen
These easy baked falafel are crispy on the outside, and soft and slightly crumbly on the inside. They're made with canned chickpeas, so you don't have to soak and boil dried chickpeas. Plus they're ready in just 40 minutes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish, Snack
Cuisine Middle Eastern
Servings 12 falafel
Calories 50 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 15 ounces canned chickpeas
  • 2 cups cilantro
  • 4 cloves garlic (peeled)
  • 1 cup red onion (peeled and roughly chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat the oven for 450°F.
    Line a baking sheet with aluminum foil and brush with a little olive oil.
  • Rinse and drain the canned chickpeas. Lay out the chickpeas on a clean kitchen towel and pat them dry to remove any excess liquid.
    Rinse the cilantro and trim off any of the really thick stems.
  • In a food processor, add the dried chickpeas, cilantro, garlic, red onion, cumin, salt and pepper. Mix on high for about 2 to 3 minutes, until it forms a smooth mixture.
    Scrape down the sides of the food processor about every 30 seconds, to ensure everything is evenly mixed.
  • Use your hands to form the mixture into 12 equal-sized balls.
    Spread them out on the prepared baking sheet.
  • Brush the tops and sides of each falafel with the remaining olive oil.
  • Bake for about 22 to 26 minutes, until they are crispy on the outside and golden brown. Flip them over on the pan halfway through baking, after 10 minutes.
  • Let cool for a couple minutes, then enjoy!!

Notes

  • Dry the chickpeas well. Lay out all the rinsed chickpeas on a clean kitchen towel and pat them dry to remove any excess liquid.
  • If you don't like cilantro, you can swap it out with parsley. Or use a mixture of the two fresh herbs.
  • If you don't have a food processor, you can use a blender. Just be sure to scrape down the sides of the blender with a spatula to ensure everything is evenly mixed.
  • Flipping the falafel halfway through baking is essential, so don't skip this step. It allows both sides to get crispy, and it helps the inside cook through.

Nutrition

Serving: 1falafelCalories: 50kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 198mgPotassium: 92mgFiber: 2gSugar: 1gVitamin A: 188IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Keyword baked falafel, frozen falafel, homemade falafel
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