Baked Falafel

This is a lightened-up version of a Middle Eastern favorite. Baking at a high temperature still creates a nice crispy exterior without having to fry. These bite-sized chickpea fritters are finger-food at it's best.
Print Recipe

Share Recipe


  • 1 cup cooked chickpeas (canned is fine just rinse and drain well)
  • 1/4 cup chopped carrots
  • 2 Tbsp chopped poblano pepper
  • 2 tsp. minced ginger
  • 1/4 cup chopped onion
  • 1 Tbsp dijon mustard
  • 2 Tbsp lemon juice
  • 1 tsp. red wine vinegar
  • 1/2 cup loosely packed cilantro leaves
  • 2 tsp. curry powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1 egg
  • 1 1/2 Tbsp olive oil
  • 1/4 cup breadcrumbs
  • 1/4 cup cornmeal
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • hot sauce or chili sauce , optional
  • 1 recipe for Tzatsiki sauce , see instructions linked below


  • Preheat oven to 425°F. Line baking sheet with silicon mat or parchment paper or grease lightly with oil.
    In a small bowl, stir together breadcrumbs, cornmeal, salt and baking soda. Set aside.
    Add remaining ingredients to a food processor. Pulse until ingredients are dispersed evenly and a fine texture. DO NOT pureed until smooth; there should still be some texture.
    Empty contents into a bowl. Stir in breadcrumb mixture. Roll into balls, about a Tablespoon each, and slightly flatten into discs on prepared pan. Leave about 1/2 inch between discs.
    Bake in preheated oven for 15 minutes. Flip and bake an additional 8-12 minutes or until lightly browned on both sides.
    While falafel are baking, prepare Tzatsiki sauce according to this recipe:
    Serve in a whole wheat wrap or pita or atop a salad with your favorite toppings such as lettuce, tomato and cucumber. Drizzle with Tzatsiki and hot sauce if desired prior to serving.
Inline Feedbacks
View all comments