This recipe was originally published in July 2018. It has been updated for content and photos.
So the next time you’re craving Middle Eastern cuisine, I highly recommend this falafel recipe!
Why you’ll love this recipe
- Well, for one, because these falafel wraps are baked, and not fried. Not only does this reduce the calories and fat, making this dish a heart healthy choice, but it will reduce the mess in your kitchen too!
- These little nuggets are super versatile. Make them into traditional falafel wraps or pitas. OR, use them as salad toppers if you’re limiting your complex carb intake.
- They’re easy to prepare and make great leftovers that are just as delicious cold as they are reheated. Of course don’t store falafel wraps assembled, or the pita will get soggy.
How to make falafel
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, and make sure to use dried chickpeas that have been soaked overnight and then drained. Do not use canned.
Make sure your chickpeas are very well drained and pat them dry with a towel for best results. Add them, along with all remaining ingredients to your food processor. (photo 1)
Process into a crumbly mixture, but do not over process. You want a chunky texture, not a puree for the best falafel results. (photos 2-3)
EXPERT TIP: Dry up the cilantro or parsley with a clean dish towel as well, to remove as much moisture as possible.
Next, you will form your falafel patties.
Scoop the mixture into small balls, approx 1-1.5 inch in diameter and squeeze out as much moisture as you can. Do this over your kitchen sink or over a bowl to avoid a big mess. (photo 4)
Then flatten them slightly in your hands, and shape into a small disc shape and place down on your prepared baking tray. (photos 5-6)
EXPERT TIP: Keep your falafel on the smaller side for quick and even baking and to get them extra crispy.
Bake your falafel for 15 minutes before carefully flipping them and bake for 5 additional minutes, until golden. (photos 7-8)
NOTE: Do not over bake your falafel to prevent them from drying out.
Once baked, serve them over a salad, or with pitas and all your favourite toppings.
I like my falafel wraps with tomato, cucumber, tahini sauce, and some more fresh herbs.
If you want to add some heat, try your falafel wrap with drizzle of homemade Buffalo sauce.
Expert Tips to make the BEST falafel wraps
- Make sure to drain your chickpeas very well, and use a clean dish towel to absorb the extra moisture in both your chickpeas and cilantro or parsley.
- Once you’ve formed your falafel ball in your hands, squeeze out the excess moisture over your kitchen sink before flattening into a disc shape and placing on your baking tray.
- Do not over process your ingredients. You want a slightly chunky falafel mixture for the best possible texture. (Refer to image above.)
- Make sure to use dried chickpeas that have been soaked and drained, and do NOT use canned chickpeas. Canned chickpeas will be too mushy and will alter the texture of your falafel.
How long do they keep?
Falafel keeps refrigerated in a sealed container for up to 4 days and makes great leftovers.
Leftovers taste great cold or reheated. Reheat in a 350 degree oven for about 10 minutes.
More delicious recipes using chickpeas
- Chili Lime Chickpea Buddha Bowl
- Smashed Chickpea Salad Wrap
- Vegan Chicken Burgers – Gluten Free
- Baked Chickpea Nuggets [Allergen Free]
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- 1 cup dry/uncooked chickpeas soaked overnight. (Do NOT use canned)
- 1 cup cilantro or parsley roughly chopped and loosely packed
- 1 yellow onion roughly chopped
- 4 tbsp lemon juice approx 1 large lemon
- 2 tbsp olive oil
- 1 tsp dried basil
- 2 tsp garlic powder
- 1.5 tsp cumin
- 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- whole wheat pita gluten free if needed
- red onion
- fresh cilantro, parsley or dill
- Line a baking tray with parchment and preheat your oven to 400 degrees F.
- Drain chickpeas well and add to your food processor along with all remaining ingredients. Process until crumbly but not pureed. Do not over process.
- Form the mixture into small (1-1.5") balls, squeezing out excess moisture with your hands, then flatten slightly and shape into patty/nugget shape. Place on prepared baking sheet.
- Bake for 15 minutes and then flip your falafel and bake for another 5 minutes until lightly golden brown. Don't overcook your falafel or they will get too dry.