Easy Crispy Baked Falafel

Try a tasty, healthy spin on the popular Mediterranean street food.  This vegan baked falafel recipe is crispy, healthy, and comes together quickly – perfect for a weeknight meal!

We love nestling these falafel patties in a pita or flatbread slathered with hummus and accompanied by fresh greens, pickled onions, tomatoes, cucumbers, black olives and/or tzatziki sauce.  But these patties are also the perfect protein boost for a Greek salad; they can also be folded into a wrap or dipped directly in tzatziki.

Vegetarian, Vegan, Gluten Free

Serves 3-4, makes about ten 3” falafel patties

Adapted from Joy Food Sunshine

Directions:

1. Heat your oven to 400 degrees.  Grease a shallow baking pan.
2. In a food processor, pulse the chickpeas, garlic, onion, parsley, and cilantro until combined but still has some texture.
3. Add remaining ingredients to the food processor and process on low until the mixture begins to ball and stick together.  Refrigerate the mixture in the food processor for 20 minutes.
4. Take the mixture out of the refrigerator and use your hands to form 3” patties.  Place on the greased baking sheet and bake for 20 minutes, then carefully flip the patties and bake on the other side for 10 minutes.
5. Remove from the oven and enjoy!  

Notes:

• Are your falafel patties falling apart?  Some people swear that the canned chickpeas are to blame. Authentic recipes will suggest that you soak dried chickpeas overnight for better flavor, texture, and holding power. 2 cups of dried chickpeas should yield the same amount as a can of chickpeas.
• If you don’t have fresh parsley, you can substitute with spinach or watercress.  You could substitute the cilantro with another green as well, but it will have an effect on the flavor of the patties.

This recipe is from OPL Content Contributor and Home Chef Kristina Shane.