Baked falafels

Crisp outside and soft inside, these oven-baked falafels are a lighter version of the Middle Eastern classic, with no deep-frying. Made with chickpeas and fresh herbs, they are rich in plant protein and perfect in a wrap, on a mezze platter or over a salad. Inexpensive and full of flavour.

Preparation: 20 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 202 kcal · 8 g protein · 16 g carbohydrate · 10 g fat

Ingredients

• 250 g dried chickpeas, soaked (or 2 tins)
• 1 onion
• 2 cloves of garlic
• 1 bunch of parsley and coriander
• 1 tsp cumin
• 2 tbsp chickpea flour
• 2 tbsp olive oil

Method

1. Preheat the oven to 200 °C. Blend the chickpeas with the onion, garlic, herbs, cumin, salt and pepper, until you have a coarse paste.
2. Add the chickpea flour to bind, and shape into small flattened balls.
3. Place them on a baking tray and brush with olive oil.
4. Bake for 20 to 25 minutes, turning halfway, until golden.

Nutritional benefits

Falafels are an excellent source of plant protein and fibre thanks to the chickpeas, and are very filling. Baking in the oven instead of traditional deep-frying clearly cuts the fat while keeping the crunch. The fresh herbs (parsley, coriander) add antioxidants and vitamin C. Served with raw vegetables and hummus, they make a complete, balanced plant-based meal.

Variations and substitutions

• With broad beans as well as chickpeas, as in Egypt.
• On a plate: with hummus, salad, tomatoes and a lemon yoghurt sauce.
• In a wrap: in a tortilla with raw vegetables and sauce.
• Spicy: add chilli or smoked paprika.

Storage and making ahead

Falafels keep for 3 days in the fridge and can be reheated in the oven to regain their crispness. They also freeze well, raw or cooked: handy for quick meals. The raw mixture keeps for 1 day in the fridge.

💡 Good to know

Preferably use dried chickpeas that have been soaked (not cooked) rather than tinned: the texture of the falafels will be far more authentic and will hold together better when cooking.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · lactose-free recipes · gluten-free recipes.

The foods in this recipe: chickpeas · onion · garlic · parsley · coriander.

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