Easy Baked Falafel with Cilantro [V+GF]

After craving Middle Eastern cuisine all day, but not wanting the heaviness of deep fried falafel, I decide to try baking them. I wasn’t positive these would hold together. But to my pleasant surprise, they did so beautifully! This recipe is a huge success and my entire family enjoyed these. This lightened up baked falafel tastes just as great as its traditionally fried Middle Eastern version.

There is so much delicious flavour packed into each bite. Plus, baking them really saves myself a huge mess to clean! I served my falafel in whole wheat pitas with lettuce, tomato, cucumber, cilantro, dill & homemade tahini. I also made some Smoky Roasted Red Pepper Hummus to top these delicious falafel.  If you’re avoiding complex carbs, these falafel also work wonderfully as salad toppers for added protein.

When processing your mixture, be careful not to over process. You do not want to completely puree your batter. The mixture should be somewhat chunky and look like something like this.

When forming your falafel, keep them on the smaller side. This will ensure quick and even baking. This dish is super quick to make once you’ve soaked your chickpeas, requiring only 10 minutes of prep. Then bake one side for 15 minutes, flip your falafel and bake for 5 additional minutes, until lightly golden brown, and they’re done! Delicious, easy, and nutritious recipes are my favourite!

Serve your baked falafel with your favourite toppings in a whole wheat pita, or on its own!

For more delicious, lightened up recipes, give my Turkey Quinoa Stir Fry or Oil Free Mexican Inspired Taco Buddha Bowl a try! Or give this Vegetarian Sweet Potato Hash a chance. It’s loaded with delicious flavour, with far less calories than its traditional version.

Easy Baked Falafel with Cilantro - Gluten Free

Course: Main Course

Cuisine: Mediterranean

Prep Time: 15 minutes

Cook Time: 20 minutes

Soaking Time: 8 hours

Total Time: 30 minutes

Servings: 5 Servings (makes approx 20 falafel)

For a lightened up Middle Eastern dish, give this easy baked falafel a try. It's fresh flavours and crispy texture are just what you're looking for.

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Ingredients

• 1 cup dry/uncooked chickpeas soaked overnight, or 8 hours. Do NOT use canned)
• 1 cup packed cilantro roughly chopped (or parsley)
• 1 yellow onion roughly chopped
• 1 large lemon juiced
• 2 tbsp olive oil
• 1 tbsp dried basil
• 1/2 tbsp garlic powder
• 1 tsp cumin
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 whole wheat pita gluten free if needed
• Optional Toppings: lettuce, tomato, cucumber, red onion, fresh cilantro, dill, parsley, tahini, hummus

Instructions

• Line a baking tray with parchment and preheat your oven to 400 degrees F.
• Drain chickpeas and add to your food processor. Then add all remaining ingredients and process until combined but not pureed. Do not over process.
• Form the mixture into small (1-1.5") balls, squeezing some excess moisture with the palm of your hand, then flatten slightly to form a patty shape. Place on prepared baking sheet.
• Bake for 15 minutes and then flip your falafel and bake for another 5 minutes or until lightly golden brown.
• Serve your baked falafel in pitas with lettuce, tomato, cucumber, red onion, fresh cilantro or dill, tahini and/or hummus.

Notes

Serving size includes 4 falafel, 1 teaspoon of my homemade tahini and 1 whole wheat 8"pita. Any other toppings are not included in the calculation.

 

Calories: 391kcal | Carbohydrates: 60g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 495mg | Potassium: 604mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4.9% | Vitamin C: 18.8% | Calcium: 9.8% | Iron: 28.8%

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools.