Baked Falafel (Chickpea Patties)
Makes 8 to 12 falafel (serves 2 to 3)
  • 1 can chickpeas (400g)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 to 2 tablespoons all-purpose flour
  • ½ tablespoon dried parsley
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ beaten egg (optional, use if your falafel is not coming together)
To Serve
  • Pita bread / tortillas
  • Shredded carrot
  • Shredded lettuce
  • Shredded cucumber
  • Cherry tomatoes, halved or quartered
  • Tzatziki sauce (recipe follows)
  1. Rinse and drain the chickpeas well. Process the chickpeas in a food processor until a dry paste is form. Add in the onion, garlic, 1 tablespoon flour, parsley, ground coriander and cumin and pulse until the mixture comes together. You can mix them in a bowl like me if your food processor is not big enough. Season with salt and freshly ground black pepper. Add in more flour and egg (if using) if need. Chill the mixture for 1 hour in the refrigerator.
  2. Preheat the oven to 190 degrees Celsius. Line a baking sheet with parchment paper and drizzle oil generously on top.
  3. Shape the falafel by scooping small mounds and roll them into a ball, compacting the mixture. Flatten the ball slightly then place them on the baking sheet, turning them to coat both sides with oil.
  4. Bake for 15 minutes until golden on the underside, then flip the falafel and bake for another 15 minutes until the other side is golden. Serve warm or at room temperature, wrapping it in a pita bread or tortilla and adding lots of vegetables and Tzatziki sauce.
Naggy Notes
- Adapted from The Shiksa Blog and Jamie Oliver
Recipe by Foodie Baker at