Baked Falafel Patties

These flavorsome Baked Falafel Patties are protein-packed and make for a satiating lunch or dinner when served in pitas, wraps, burgers, or atop a salad. The traditional chickpea falafel patties have their origins in the Middle East and are a favorite in the Mediterranean. However, they get an even healthier twist by being baked instead of fried!

Falafel patties rely on chickpeas, also known as garbanzo beans, for their base, and they are packed with bold herbs and flavors. While traditionally fried, the added oils aren’t necessary for a great falafel patty. Instead, serve these with pita bread and tahini sauce for a delicious and flavorful vegan meal.

Special Ingredients

Chickpeas – Also can be called garbanzo beans. You will want to make sure to drain and rinse them before using them in falafel. Don’t throw the liquid away, however! It is called “aquafaba” and is often used in vegan cooking to replace egg whites and can even be whipped into peaks. Save it in a jar or sealed container in the fridge until ready to use.
Fresh herbs – In most cases, you can substitute dry herbs in place of fresh, but since the herbs make up a lot of the seasoning, you’ll want to use fresh herbs in this recipe.
Ground coriander – This spice is the dried brown seeds of the cilantro plant, sometimes known as coriander. The seeds are ground into a powder or sometimes sold whole and can be ground in a mortar and pestle or a spice grinder.

FAQ:

Can I substitute another bean for chickpeas? ‘

Chickpeas appear in many recipes, are used in many different ways, and can often be substituted for other types of beans, but in this case, chickpeas are the defining factor of falafel. Other beans can be too creamy for this recipe, while chickpeas are sturdy legumes that hold up well to bold flavors and form into perfect falafel patties.

Can I use dried chickpeas instead of canned?

Dried chickpeas can be used in this recipe. You’ll need to soak and cook the dried chickpeas and get them ready for use in the falafel recipe. First, check the dried chickpeas for any stones which can get mixed in with harvesting or other debris. Next, place the chickpeas in a colander and rinse thoroughly, and then place into a large bowl, covering completely with water. Allow the beans to soak overnight, and then they can be cooked for use.

Drain the soaking water, and add the chickpeas to a large pot. Cover the chickpeas with twice as much water as chickpeas, and bring to a boil. Reduce the pot to a simmer, and cook for around an hour or until the chickpeas are at the desired level of tenderness. Once drained and cooled, the chickpeas can be used exactly as canned chickpeas.

INGREDIENTS

2 (14.5 oz.) cans chickpeas, rinsed and drained
½ red onion, chopped
4 garlic cloves, chopped
1/3 cup cilantro, loosely packed
1/4 cup parsley, loosely packed
1 tablespoon olive oil
Juice and zest from ½ a lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne
1 teaspoon salt
1 teaspoon baking soda

METHOD

Preheat the oven to 400°F
Combine the chickpeas, red onion, garlic, cilantro, parsley, olive oil, lemon zest, and lemon juice in a food processor. Pulse until broken down but still chunky.
Transfer the mixture to a small mixing bowl. Add the cumin, coriander, cayenne, salt, baking soda, and mix well. Taste and adjust salt as needed. Place in the refrigerator for 15 minutes to firm up.
Form the falafel mixture into patties and space them out evenly on a baking sheet lined with parchment paper.
Bake at 400°F for 20 minutes, then carefully flip and bake for another 10-15 minutes, until well browned and firm.
Remove the falafel patties from the oven and let cool for 10 minutes.
Serve over salad or stuffed in pitas with hummus, veggies, and tahini sauce.