Baked Falafel Recipe- Step by Step Guide

Baked Falafel Recipe- Step by Step Guide: With one small change, this baked falafel is based on an Egyptian dish from my family. I bake falafel instead of frying them so they are lighter and easy to make. The taste is still the same as when they are fried.

Baked Falafel Recipe- Step by Step Guide

• You may already know this from my recipe, but I love falafel very much.
• It’s been a pleasure to share my family’s falafel recipe with thousands of users from all over the world.
• I love making changes to the recipe to get more people to make falafel at home.
• But I know that some people don’t like the idea of frying food, that’s why I made a crispy air fryer falafel. Now I’ll show you how to make the easiest and tastiest baked falafel.
• When compared to fried falafel, this recipe’s falafel is just a little bit softer on the outside (think oven-baked French fries vs. deep-fried French fries). The color turns a nice golden brown, and they taste great and are so cozy.
• A sheet tray is all you need to do to bake them. Baking doesn’t use much oil. They’re easier and lighter than the classic dish, but they’re still very satisfying!

Also read: Greek Honey Cake With Orange And Pistachios Recipe- Learn with Experts

Ingredients

For The Falafel

• 2 cups uncooked dried chickpeas
• ½ teaspoon baking soda
• 1 teaspoon chickpea flour
• 1 teaspoon baking powder
• 1 cup parsley leaves
• ¾ cup cilantro leaves
• ½ cup fresh dill
• 1 small yellow onion, quartered
• 7 to 8 garlic cloves, peeled
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cayenne (optional)
• Kosher salt
• 2 tablespoons sesame seeds
• Extra virgin olive oil, for coating

For Serving (Optional)

• Tahini Sauce
• Hummus
• Pita pockets
• Mediterranean Cucumber Tomato Salad, or sliced cucumber and tomatoes
• Baby arugula
• Pickles like our pickled turnips

Related: Red Velvet Cake Recipe – Learn with Experts

Instructions

1. First thing in the morning, soak the chickpeas. Grab a big bowl and add the baked beans and baking soda to it. Put at least 2 inches of water over it. Soak the chickpeas for at least 18 hours, or overnight, until they are soft.
2. Prepare the falafel mix. Once a chickpea is easy to break apart when you squeeze it, drain it and pat it dry. Put the mixture in the big bowl of a food processor with a blade. The baking powder, parsley, cilantro, dill, onion, and garlic should all be added now. Add the black pepper, cumin, coriander, cayenne (if you want), and a big pinch of salt to taste. Pulse the food processor four times for forty seconds each time until everything is well mixed.
3. Take it easy. Put the falafel mixture in a jar and tightly cover it. Put it in the fridge for at least an hour, or up to 24 hours.
4. Prepare yourself. Warm the oven up to 350°F. Put a little oil on a sheet pan. Add the sesame seeds and stir them in just before baking.
5. Get the falafel ready. Make falafel balls that are about ½ inch thick, which is about 1 tablespoon for each one. As you go, wet your hands to keep them from sticking. Cover the falafel with a sheet pan that has been greased with oil. Brush a thin layer of oil over the top of each falafel.
6. Put the falafel in the oven. Put it in the oven for eight minutes. After flipping, bake for another 7 to 12 minutes, or until they’re golden brown and fully cooked.
7. Do it. Give the falafel some time to cool down, and then serve it hot on a small plate with other food. You could also put the falafel meatballs on pita bread and serve them with Mediterranean Cucumber Tomato Salad, lettuce, and Tahini Sauce or Hummus. Have fun!

Nutrition

• Calories: 252kcal
• Carbohydrates: 38.5g
• Protein: 12.8g
• Fat: 6.5g
• Saturated Fat: 0.8g
• Polyunsaturated Fat: 2.6g
• Monounsaturated Fat: 2.2g
• Sodium: 223mg
• Potassium: 638mg
• Fiber: 11.5g
• Sugar: 6.2g
• Vitamin A: 1118.1IU
• Vitamin C: 17.1mg
• Calcium: 150.1mg
• Iron: 5.5mg