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Baked Falafel

  • Yield: Makes a LOT. 48 mini falafels (with 4-6 per pita) or 20-ish muffin-sized falafels. I like to bake half and keep the rest in my fridge for a quick dinner later in the week!



  • 1 16-oz bag of dry chickpeas
  • 1/2 large yellow onion, roughly chopped
  • 2 Tbsp. fresh parsley
  • 1/3 cup fresh cilantro
  • 4 cloves garlic
  • salt and pepper to taste
  • 2 teaspoons cumin
  • 2 teaspoons baking powder
  • 1/2 teaspoons paprika
  • pinch of cayenne pepper
  • 3 Tbsp. all-purpose flour


  1. Put chick peas in a large bowl and fill with water; enough to cover the chick peas. Cover with plastic wrap and refrigerate overnight.
  2. After the chick peas have soaked overnight, drain them and place in a large food processor with all remaining ingredients. Process until all ingredients have combined to form a thick paste. The mixture should stick together when you pinch some together with your fingers. If it’s too coarse, add a bit of water or olive oil until the mixture holds together. Too runny? Add a bit more flour!
  3. Using a spoon or a small cookie scoop, scoop some falafel mixture into a greased mini-muffin tin. I like the mini-muffin size because they fit more easily into a pita pocket, but a regular muffin tin would work just fine.
  4. Brush the top of each falafel scoop with olive oil (or spray with some cooking spray) and place on the top shelf of a 475 degree oven (the super hot temperature will help them get super crispy!) and bake 15-25 minutes or until falafel have browned and crisped up nicely.
  5. Dip falafel in a sauce of choice or stuff 3 or 4 falafel in a pita pocket with greek yogurt, lettuce and tomato (I LOVE this falafel in a pita!)
  6. Refrigerate any leftover falafel mixture for up to a week. Pop it in the oven anytime for a quick lunch or dinner!