Baked Falafel Recipes

BAKED FALAFEL WITH CUCUMBERS AND TAHINI

Baked Falafel with Cucumbers and Tahini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large bunch fresh cilantro (about 3 cups leaves)
1 onion, thinly sliced (about 1 1/2 cups)
3 cloves garlic
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can chickpeas, drained and rinsed
1/3 cup plus 2 tablespoons tahini
1/4 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
5 Persian cucumbers, thinly sliced
2 to 3 pieces pita bread, cut into quarters

Steps:

Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

BAKED FALAFEL

Baked falafel image

These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 9

Ingredients

3 x 400g cans chickpeas, drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 red onion, quartered
3 garlic cloves
2 tbsp sesame seeds
1½ tsp baking powder
2 small packs parsley, stalks only

Steps:

Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium

BAKED FALAFEL

Baked Falafel image

Make and share this Baked Falafel recipe from Food.com.

Provided by ellie3763

Categories Low Cholesterol

Time 45m

Yield 20 balls, 20 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces garbanzo beans
1 small onion, finely chopped
2 -3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder

Steps:

Preheat oven to 375 degrees.
Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork.
Add the rest of the ingredients and mix well.
Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).
Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Nutrition Facts : Calories 32.8, Fat 0.5, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 6, Fiber 1.1, Sugar 0.2, Protein 1.2

BAKED FALAFEL

Baked Falafel image

An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.

Provided by Bette

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 55m

Yield 2

Number Of Ingredients 11

Ingredients

¼ cup chopped onion
1 (15 ounce) can garbanzo beans, rinsed and drained
¼ cup chopped fresh parsley
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon all-purpose flour
1 egg, beaten
2 teaspoons olive oil

Steps:

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g

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