Baked Falafel

These baked falafel balls are so versatile and freezer friendly, you can make them ahead of time and keep in your freezer to have on hand.

Ingredients:

1 15 oz. can chickpeas, rinsed and drained

1-2 shallots, minced

2 garlic cloves, minced

3 Tbsp parsley, rinsed and chopped

¼ c. whole wheat flour

½ tsp. baking powder

2 tsp. cumin, ground

A few sprinkles of paprika

A few sprinkles of cayenne pepper(optional)

¼ tsp. lemon juice, and the zest of ¼ of the rind(optional)

1 whole egg or 1 egg white or 2 Tbsp flax seed/chia seed(optional, if needed, to help bind)*

Salt and pepper to taste

Cucumber Yogurt Sauce

6 oz. nonfat greek yogurt

1 c. Seedless cucumber, quartered and chopped into 1 inch pieces

2 garlic cloves

Fresh dill/parsley/mint, chopped, and/or dried oregano to taste

Squeeze of lemon juice and a little lemon zest(optional)

Salt and pepper to taste

Method:

Preheat the oven to 375 degrees.

Place all the ingredients for the falafel in a large bowl or food processor. If using a bowl, stir the ingredients together, and use the back of a fork, or potato masher, to mash the components together. It should be a little chunky, not completely smooth.

If using a food processor, pulse the ingredients together until the mixture is combined and a little chunky, not completely smooth.

Spray a baking sheet with nonstick cooking spray, 

Using a 1 tablespoon measure, scoop spoonfuls of the falafel mixture into your hands, and form 12 ping pong size balls(if you have not added a binder like egg, or egg white, and you are having trouble forming a ball that holds its shape, consider adding here, just make sure all the ingredients are well combined. Once incorporated throughout, the balls should come together just fine).

Gently place the balls on the prepared baking sheet, and spray the tops with non-stick cooking spray. 

Place the balls in the oven, and bake for 15 minutes. After 15 minutes has passed, flip the balls over and bake for an additional 15 minutes more, or until nice, golden brown and crispy(you may need to reform a bit, when flipping, if the bottoms of the balls look a little flat).

Allow to cool and set for at least 5 minutes, before serving.

For the sauce:

Combine all ingredients for cucumber yogurt sauce in a blender or food processor, and pulse until just combined. Taste and adjust seasoning as needed. Refrigerate until ready to serve.

To serve: 

Stuff your baked falafel inside a halved pita, along with your favorite veggies and sauce, or alongside pita wedges/pita chips, or serve  over ratatouille, a salad, or any other way you think you might like.

Have fun and play around with different sauces too! The possibilities are really endless. What do you think might satisfy you?

To store:

Store leftover baked falafel balls in the fridge for 3-5 days, or consider freezing to have for a ready to go meal or snack. 

Freeze uncooked or cooked baked falafel balls, by laying them in a flat layer, on a baking sheet and place in the freezer for about 3 hrs. Once frozen, transfer to a freezer bag, or storage container, and store in the freezer. 

To reheat/cook from frozen:

To reheat refrigerated or frozen falafel balls: simply take the portion that you want out, place on a baking sheet sprayed with nonstick cooking spray and place in an oven at 375 degrees until heated and cooked through. 

*The falafel balls you see pictured here, I did use one egg white to help bind. They just weren’t coming together for me, with just flour this time.  So if this happens to you, never fear, adding that binding agent is just the trick to help get them to stick! 

Did you make this recipe?

Let me know what you think, by leaving a reply!