Baked Falafel
A family favorite, this baked falafel recipe is one that I learned to make from my grandma. I even have a trick for getting the outside crispy!
Servings: 4
Calories: 291kcal
Equipment
Ingredients
Falafel:
- 1 15-oz. can of chickpeas drained, rinsed, and dried on paper towels
- 1 large shallot roughly chopped
- 3 cloves garlic peeled and cut in half
- 1 tbsp cumin
- 1 tbsp corriander
- ½ tsp salt
- ½ tsp pepper
- 1 jalapeño seeded and roughly chopped
- ⅓ cup fresh cilantro
- ⅓ cup fresh parsley
- 1 tbsp lemon juice
- Cooking spray or flavorless oil
Burgers:
- 4 brioche burger buns
- 4 pieces of romaine lettuce
- 2 vine tomatoes sliced
- 6 tbsp tahini
Instructions
- Preheat to 425F.
- Add all your ingredients to a food processor. Process until clumps together. I like to keep it chunky.
- Roll into balls the size of ping pong balls. Should make 16 balls (4 per person).
- Lightly brush the bottom and top of each ball with flavorless oil or spray with cooking spray and place on a baking tray*.
- Bake 20 minutes.
- Use tongs to flip each falafel. Bake another 10 minutes.
- Assemble your burgers by placing the lettuce on the bottom bun, top with sliced tomatoes, top with 4 falafel balls each, drizzle with tahini, and cover with the top of your bun.
Notes
You can make your own tahini by blending toasted sesame seeds with olive oil. Keeps well in a sealed container in the fridge.
I like to use a cooking spray to evenly spread the oil. This is what will help it get the crispy outer layer.
Nutrition
Calories: 291kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 526mg | Potassium: 466mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3535IU | Vitamin C: 25.2mg | Calcium: 156mg | Iron: 4.6mg
