Baked Falafel

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Most Helpful Positive Review

Jan 11, 2010

Absolutely loved it! Very easy recipe. To cut down on fat, I did not brown them. I spooned then into the oiled baking sheet, sprayed with a cooking spray, just like cookies, then baked them about 15-20 min per batch (time may vary). They came out softer, then hardened a little, as they cooled down.

—Lilichka

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Most Helpful Critical Review

Feb 11, 2010

Perhaps I am accustommed to authentic Middle Eastern food, but these were not flavorful enough for me. I liked the idea of using fresh chickpeas, but next time I will double the onion and seasoning and fry them instead of moving them to the oven.

—elisaveth

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159 Ratings

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Sep 21, 2010

I was skeptical of how "runny" the mixture was when I was forming it into patties, only b/c I've always made falafel w/ at least 1/3 c. breadcrumbs (as opposed to a mere 1 TB flour), but Shazam!! I'm so glad that I tried this recipe b/c these were outstanding! My first recommendation though is to lightly sautee the garlic and onions in a little olive oil b4 mixing into the chickpeas and spices. I also skipped the pan-fry and simply baked them at 400 for 30 min., flipping and smooshing them half-way through. Served them in warm flatbread w/ the recipe from here for "Zucchini Salad with Yogurt and Walnuts" (which is really more like a tzatziki) and we inhaled these!

—Rock_lobster

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May 26, 2010

Really good! It was our first time eating falafel, and we really enjoyed it. My dad watched me mixing up the chickpea mush and was not impressed at all with what I was serving (he's pretty skeptical of any meatless dish), but he ate it all up and said it was awesome! You know it's good if you get him to say so :) I didn't bother with the cheesecloth, just patted the onion with some paper towel to take out some moisture. I also just cooked completely on the stovetop as it's ridiculously hot here today and I didn't want to heat up both the stove and the oven. But when I make again, I'd love to try the oven to make it a bit healthier (but I guess a couple tbsp of olive oil never killed anyone!) They came out great, nice and crispy, from frying. We ate them inside warmed up pitas, with tzatziki sauce, and tabouli on the side. Yum!

—Alex

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Dec 11, 2009

Easy to make, very flavorful! I didn't bake these, I just continued cooking in the frying pan. I used whole wheat flour instead of the all purpose flour.

—sueb

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Jan 20, 2010

Easy and delicious! I used less oil than recommended and it came out fine. I also added some fresh cilantro- excellent. I've found that you can saute and chop up pretty much any veggies you have and throw them in along with the onions and it tastes great. Just be sure to increase the am't of base ingredients if you increase the volume of added goodies, otherwise the patties fall apart. Thanks for the yummy recipe!

—Damon

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Feb 16, 2010

This recipe is absolutely delicious. I did use Whole Wheat flour in stead of all-purpose. Just made me feel better :) I thought this recipe was so flavorful. I warmed mini pitas in the toaster. If you cut a little slit in them and put the slit down first into the toaster, the pita poofs up. It is perfect with this falafel, some avocado and tzatziki.

—Lish

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Sep 07, 2010

I love falafel, but have always been too intimated to make it from scratch. This is totally approachable and totally yummy. The baking was a great way to cut the fat, but the quick pan fry kept that deep fried flavor.

—Corinne

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Nutrition

Calories
281 kcal
14%

Carbohydrates
39.3 g
13%

Cholesterol
106 mg
35%

Fat
9.3 g
14%

Fiber
7.2 g
29%

Protein
11.4 g
23%

Sodium
909 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Falafel

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 281
Calories from Fat: 83

% Daily Value *
Total Fat 9.3g 14 %
** Saturated Fat 1.6g 8 %
** Cholesterol 106mg 35 %
Sodium 909mg 36 %
** Potassium 386mg 11 %
Total Carbohydrates 39.3g 13 %
Dietary Fiber 7.2g 29 %
Protein 11.4g 23 %
** Sugars 1.2g
Vitamin A 16 %
Vitamin C 30 %
Calcium 12 %
Iron 39 %
** Thiamin 12 %
** Niacin 21 %
** Vitamin B6 49 %
** Magnesium 20 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.