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Baked Falafel With Canned Chickpeas

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Crispy on the outside and tender on the inside, these baked falafel made with canned chickpeas are a healthier twist on a classic Middle Eastern dish. Packed with herbs and spices, they are perfect for wraps, salads, or snacking.

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 garlic cloves
  • 1/2 small onion, roughly chopped
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons flour or chickpea flour
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
  2. Pat the chickpeas dry thoroughly with a paper towel.
  3. In a food processor, combine chickpeas, garlic, onion, parsley, and cilantro. Pulse until coarse but cohesive.
  4. Add olive oil, lemon juice, cumin, coriander, paprika, salt, and black pepper. Pulse to combine.
  5. Transfer the mixture to a bowl and stir in flour and baking powder until a dough forms.
  6. Shape the mixture into small balls or patties and place on the prepared baking sheet.
  7. Lightly brush or spray with olive oil.
  8. Bake for 20–25 minutes, flipping halfway through, until golden and slightly crispy.
  9. Serve warm with pita, salads, or dipping sauces.

Notes

  • Ensure chickpeas are very dry to prevent falling apart.
  • Use chickpea flour for a gluten-free option.
  • Add chili flakes for heat or spinach for extra greens.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer to restore crispiness.

Nutrition

Find it online: https://thefamilycooking.com/baked-falafel-with-canned-chickpeas/