Crispy Baked Falafels Recipes
HOW TO MAKE PERFECTLY CRISPY FALAFEL
How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.
Provided by Adam and Joanne Gallagher
Categories Appetizer, Main Dish
Time 8h30m
Yield Makes approximately 18 falafel, 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
- Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
- Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
- Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
- Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
- Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
- Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
- Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.
Nutrition Facts : ServingSize 3 falafel, Calories 151, Fat 2.4g, SaturatedFat 0.3g, Cholesterol 0mg, Sodium 408.3mg, Carbohydrate 25.8g, Fiber 7.4g, Sugar 4.5g, Protein 8.3g
HOMEMADE CRISPY BAKED FALAFEL (VEGAN, WFPB)
Making homemade crispy baked falafel is not as complicated as you might think. You'll need a few ingredients, some of which you have in your pantry at home, to prepare these crispy oven-baked falafel from Israel, which are far from dry. You can safely refrain from deep-frying the falafel. This Middle Eastern dish tastes great as part of a sandwich, salad or bowl for lunch or a quick dinner and the best thing about this meatball alternative is inherently vegan and gluten free. vegan | vegetarian | oil free | sugar free | gluten free | nut free | wholesome | wfpb
Provided by Jasmin
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Start the evening before and soak the chickpeas in water. The chickpeas should soak between 5 and 24 hours. This step is super important. The next day: Preheat the oven to 400°F (200°C). Put all ingredients in a food processor and mix until everything is small but with a few pieces. Now form small balls with the dough, you may want to use an ice cream spoon. Now place the falafel on a baking sheet lined with baking paper. Optionally coat the falafel with Aquafaba. (what you may have left over from homemade hummus). Now bake the falafel for 20 min. The falafel should be turned after 10 minutes.
Nutrition Facts : Calories 42 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 437 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CRISPY BAKED FALAFEL
Provided by Wendy
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F.
- Once the chickpeas are done soaking, drain them and rinse with fresh water.
- Add the soaked chickpeas, parsley, onion, garlic, spices, pepper and salt to a food processor. Pulse a few times, until you have a consistent, coarse texture.
- Create 10-12 small falafel balls with your hands.
- In a medium pan, heat the vegetable oil on the stovetop, and add the falafel balls. I recommend you do this in 2 batches.
- Cook the falafel balls in the oil for 2 minutes on each side, using a spatula to carefully flip over. Once done, add them to a parchment paper-lined baking dish.
- Once all the falafels are cooked on the pan and added to the baking dish, drizzle the remaining oil from the pan onto the falafels, and bake for 20 minutes or until browned and crisp. Flip halfway with a spatula.
- Enjoy with pita, greens, rice, or your favorite pairings!
OVEN BAKED FALAFEL
Learn how to make crispy baked falafel from canned chickpeas without the deep-frying! With a food processor and only 20 minutes in the oven this can be a new favorite vegetarian weeknight meal.
Provided by Lauren Schmidt
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF. Using the spray oil grease the baking sheet and set aside.
- In a food processor add onion. Pulse 5 to 6 times to mince the onion. Transfer onion to a clean tea towel/dish rag. Over a bowl or sink ring the towel around the minced onion draining as much liquid out as possible. Transfer the onion back to the food processor.
- Add in the parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, & all-purpose flour to the food processor with the onion. Pulse 6 to 8 times to mix everything. Add in the chickpeas. Continue to pulse the food processor until everything is minced, stopping to scrape down the sides if necessary.
- oTo make falafel patties scoop about 3 tablespoons of the mixture into your hand and form a patty then laying it down on the sheet pan. (Or if you happen to have an ice cream scoop use that to easilyf measure out balls of falafel, then forming patties.) Continue to make patties with the rest of the mixture.
- Using a spray oil lightly oil the tops of each of the patties. Transfer to the oven and bake 10 minutes.
- Very carefully flip each of the falafel over (they might still seem loose at the point so be careful so they don't break apart). Bake an additional 10 minutes until the falafel patties are golden brown. Serve immediately.
Nutrition Facts : Calories 193 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 falafel patties, Sodium 863 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRISPY BAKED FALAFELS
I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don't want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original. From The China Study Quick & Easy Cookbook
Categories Burgers & Wraps/">Burgers & Wraps
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
- Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes.
- Turn the falafel balls over, and bake for 20 minutes more.
CRISPY OVEN-BAKED FALAFELS
Time 30m
Yield 20 - 25 falafels depending on the size
Number Of Ingredients 9
Steps:
- Preheat oven to 250°C / 480° F.
- In a food processor, blend the onion until chopped. Add the rest of the ingredients, leaving out the flour and olive oil. Blend again until you get a smooth mixture, but not too smooth to avoid turning it into a puree.
- Add the flour and olive oil and blend these with the mixture as well.
- With your hands form the patties to the desired size and place each one on a large sheet of non-stick baking paper. Make sure to spray/brush the paper with olive oil before you place them on it.
- Once all the patties are done, spray them all with olive oil sprayer or brush each one with olive oil to ensure they turn out brown and crispy in the oven.
- Bake for 15-20 minutes or until golden.
More about "crispy baked falafels recipes"
CRISPY HOMEMADE BAKED FALAFEL - JUST A TASTE
From justataste.com
Estimated Reading Time 3 mins
- Place the chickpeas in a large bowl and cover them with 4 inches of water. (The beans will triple in volume as they cook.) Set the chickpeas aside to soak overnight for a minimum of 12 hours and up to 24 hours. (The chickpeas are ready to use when they are easily broken apart with your fingers.)
- Drain the chickpeas and add them to a food processor along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice. Process the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed. (Do not overprocess the mixture or the falafel will be too loose. Process the mixture just until it holds together when squeezed into balls.) Taste and season the mixture with more salt, as desired.
- Squeeze the falafel mixture into 1.5-inch balls then flatten them slightly so they are the shape of patties. Arrange the falafel on the greased baking sheet and brush the tops of them with the remaining olive oil. Bake the falafel for 15 minutes, flip them once then bake them an additional 10 minutes until they are golden brown. Serve the falafel in pita bread with tahini sauce and veggies, or add them to a salad as a healthy, protein-packed topping.
CRISPY BAKED FALAFEL (VEGAN + GLUTEN-FREE) - THE PESKY …
From thepeskyvegan.com
Estimated Reading Time 7 mins
- After soaking the dried chickpeas in the fridge overnight, drain these and rinse with fresh water. They will have doubled in size.
- In a food processor, blend the onion, garlic, and olive oil. If necessary, stop to scrape down the sides during blending.
- Once the onion and garlic have been blitzed, add the fresh herbs to the food processor along with the ground cumin, ground cinnamon, ground ginger, salt, and pepper. Blend well, stopping to scrape down the sides if necessary.
CRISPY BAKED FALAFEL | GIMME DELICIOUS
From gimmedelicious.com
3.4/5 (14)Total Time 30 mins
- Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.
- Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.
- Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside. Serve with shawarma sauce or tahini or make into sandwiches.
CRISPY BAKED FALAFEL RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 6 mins
- In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
CRISPY FALAFEL RECIPE (BAKED NOT FRIED) - COOKIE AND KATE
From cookieandkate.com
4.6/5
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
CRISPY BAKED FALAFEL WITH HOMEMADE TZATZIKI SAUCE | …
From mccormick.com
Cuisine GreekServings 6
BAKED FALAFEL RECIPE (CRISPY PERFECTION) - TWO RASPBERRIES
From tworaspberries.com
Estimated Reading Time 5 mins
- Chickpeas must be soaked at least overnight 20-30 hours (I soaked mine for 24 hours you may need longer or less depending on how fresh they are as fresh takes less time to soak) and then drained and rinsed, pick out any rotten chickpeas or rocks that sometimes make it it into dry beans.
- In a food processor add your soaked chickpeas, roughly chopped onion and garlic, parsley, cilantro, sea salt, black pepper, cumin, and olive oil. Pulse until broken up and well combined.
- *Carefully form balls and place on the baking sheet lined with parchment paper. (**see notes about adding the flour)
THE BEST CRISPY BAKED FALAFEL RECIPE - HUNGRY PAPRIKAS
From hungrypaprikas.com
Estimated Reading Time 4 mins
- Next add the chickpeas, parsley, cilantro, olive oil, baking soda and all the spices and process for a few minutes until well combined and mixture holds together
CRISPY BAKED FALAFEL RECIPE - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
Estimated Reading Time 4 mins
- After soaking, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade.
- Pulse for 1-2 minutes, until picture resembles the image below. It should be processed into small pieces but not completely pureed.
BAKED FALAFEL (WITH CANNED CHICKPEAS) - WALKTOEAT
From walktoeat.com
Estimated Reading Time 7 mins
- Add chickpeas to a large bowl. Mash with the back of a fork or potato masher until most of the chickpeas are broken up.
- Add the rest of the ingredients to the chickpeas. Mix thoroughly to combine. Alternatively, all ingredients, including chickpeas can be added to a food processor and combined that way.
CRISPY BAKED FALAFEL WITH SPINACH | KILLING THYME
From killingthyme.net
Estimated Reading Time 4 mins
- Line a large rimmed baking sheet with parchment paper; if you don't have parchment, you can lightly grease the baking sheet with 2-3 TBSP of olive oil.
- To a food processor or high-powered blender, add the soaked and drained chickpeas, 2 tablespoons olive oil, garlic, parsley, spinach, cumin, tahini, lemon juice, salt, and pepper. Process until smooth. If you're using a high-powered blender as opposed to a food processor, this makes it a bit of a tedious task (I know because this is how I did it). Just be sure to have your accelerator handy to press the ingredients down. You may have to stop every couple of runs and, with a spoon, stir the mixture around. But within 5 minutes, you'll get the texture you're looking for.
- With a tablespoon, scoop out some of the mixture and shape the falafel into small patties, about 1 inch wide and 1/4 inch thick. (You can make larger patties if you'd like, but cooking times may vary.) Place each falafel onto your lined or greased baking sheet.
CRISPY BAKED FALAFEL | NUTRITION REFINED
From nutritionrefined.com
- Soak the chickpeas. Add the chickpeas into a large bowl and cover with water. (The chickpeas will double or triple in volume, so use more water than you think you will need). Soak the chickpeas for 24 hours at room temperature. Then drain the chickpeas, rinse under cold running water, and use as instructed.
- Process all the ingredients. Add all the soaked chickpeas, parsley, cilantro, onion, garlic, chickpea flour, cumin, coriander, baking powder, and salt into the bowl of a food processor and pulse until well combined, but not puréed. The texture of the chickpeas should be uneven and coarse, with some slightly larger pieces still visible. If the mixture is too wet, add a little bit more chickpea flour, 1 Tbsp./5.7 g at a time. If it's too dry and crumbly, pulse it a little bit more.
- Season. Taste and adjust the flavor as needed, adding more salt for saltiness, garlic for pungency, cumin for earthiness, and coriander for a citrusy-nutty flavor.
CRISPY BAKED FALAFEL (VEGAN+GLUTEN-FREE) - CHOOSING CHIA
From choosingchia.com
- Soak the chickpeas in a bowl of water overnight, then drain. Add the chickpeas to a food processor with the rest of the ingredients.
- Use a cookie scoop or spoon to scoop the falafel mixture and roll into even balls with your hands. Place on a baking sheet.
- Spray the falafel with an olive oil cooking spray and bake at 400 degrees for 22-25 minutes until golden brown on the outside.
CRISPY BAKED FALAFEL RECIPE | WELL VEGAN
From wellvegan.com
- Drain and rinse the soaked chickpeas and transfer them to the bowl of a food processor. Add the onion, garlic, parsley, cilantro, jalapeño, salt, cumin, and coriander to the bowl and twist on the lid.
- Run the food processor until the chickpeas have broken down into a fine meal and the ingredients are well combined. You may need to pause and scrape down the sides of the bowl halfway through.
- Scoop the chickpea mixture into a mixing bowl and stir in the baking powder and flour. Place the bowl of falafel batter in the refrigerator for at least an hour to firm up.
- Preheat your oven to 375F degrees. Pull out a rimmed baking sheet and pour in the olive oil, tilting to coat the entire surface.
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