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Baked Falafel

Recipe By: Bette   Photo By: Rock_lobster
This falafel is lightly pan-fried, then finished in the oven.
 
  • Prep: 20 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 55 Minutes
 
2
 
 
  • 1/4 cup chopped onion
    •
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
    •
  • 1/4 cup chopped fresh parsley
    •
  • 3 cloves garlic, minced
    •
  • 1 teaspoon ground cumin
    •
  • 1/4 teaspoon ground coriander
    •
  • 1/4 teaspoon salt
    •
  • 1/4 teaspoon baking soda
    •
  • 1 tablespoon all-purpose flour
    •
  • 1 egg, beaten
    •
  • 2 teaspoons olive oil
    •
 
  1. Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  2. Preheat an oven to 400 degrees F (200 degrees C).
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  4. Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Information
 
 
More Reviews (27)
Reviewed By: Jackie
I thought these were great! Pretty easy to prepare as well. I don't have much to compare it to since I've only had falafel one other time, but I'll make it again.
Reviewed By: Teri
Very good. I made them into balls and used them in fondue - they went over VERY well!
Reviewed By: Rock_lobster
I was skeptical of how "runny" the mixture was when I was forming it into patties, only b/c I've always made falafel w/ at least 1/3 c. breadcrumbs (as opposed to a mere 1 TB flour), but Shazam!! I'm so glad that I tried this recipe b/c these were outstanding! My first recommendation though is to lightly sautee the garlic and onions in a little olive oil b4 mixing into the chickpeas and spices. I also skipped the pan-fry and simply baked them at 400 for 30 min., flipping and smooshing them half-way through. Served them in warm flatbread w/ the recipe from here for "Zucchini Salad with Yogurt and Walnuts" (which is really more like a tzatziki) and we inhaled these!