Baked, not fried—and full of flavor

Falafel is traditionally fried, but baking instead allows you to enjoy this Middle Eastern favorite in a healthier way. Serve over salad and garnish with hummus, or make into a pita sandwich.

Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Serves: 4


  • 15-ounce can chickpeas, rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ~1 cup fresh parsley, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Water, if needed

Prep/cooking instructions:

  1. Preheat oven to 375°F.
  2. Combine all ingredients in a food processor. Pulse until smooth but not pureed. Use a tablespoon of water at a time to smooth out, if needed.
  3. Grease a foil-lined baking sheet. Form dough into small balls (about 20) and place on sheet. Flatten each ball into a small patty.
  4. Bake for 10-12 minutes on each side or until just beginning to brown.

Additional tips:

  • If you find the falafel batter is too crumbly, add a tablespoon of ground flax and a little water to help it bind together. Added bonus: you’ll get some extra omega-3 fatty acids

Please be sure to keep in mind any potential food allergies.