Falafel, crispy vegetarian patties made of chickpeas, garlic, onion and spices make an easy, inexpensive dinner or unique party food – serve small falafel balls with tzatziki for dipping. With its neutral flavour and high smoke point, canola oil is ideal for cooking falafel; traditionally they’re cooked in a hot skillet, but these are brushed with canola oil and roasted at a high heat, creating a crisp exterior.
Oven Roasted Falafel
Servings
6 Servings
Ingredients
- 1 19-oz/540 mL can chickpeas, rinsed and drained
- 1 small onion chopped
- 2-4 garlic cloves peeled
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Pinch dried chili flakes
- 1/4 cup whole wheat flour plus extra, if needed
- 1 teaspoon baking powder
- canola oil for cooking
- fresh pitas tzatziki, chopped cucumber, tomatoes and purple onion for serving
Instructions
- Preheat oven to 425 ˚F (220 ˚C).
- Place chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in bowl of food processor and pulse until combined but still chunky.
- Add flour and baking powder and pulse until it turns into soft mixture that you can roll into balls without sticking to your hands. (Add another spoonful of flour if it seems too sticky.)
- Roll dough into meatball-sized balls and gently flatten each into little patty.
- Place patties on heavy-rimmed baking sheet, preferably one that’s dark in colour. Brush each patty with canola oil, flip them over and brush other side.
- Roast for 15 minutes, then flip them over and roast for another 10, until crisp and golden on both sides.
- Serve warm, wrapped in pitas, with tzatziki, chopped cucumber, tomatoes and purple onion.
- Source: CanolaInfo.org
I’ve always used a falafel mix so this is great to have “fresh” ingredients. I like that they are baked not fried.
This was a great recipe – it really tasted like felafel. I did need to double it for a group of eight people though.
Made this last night with 2 minor changes 1 was I doubled up on the parsley cuz we don’t like cilantro and the other was couldn’t find 19 oz can of chic peas so used 16oz instead. It was so easy andfast. I know I won’t be buying store bought ones anymore. Thank you much healthier.
I would try an all purpose gluten free blend or chickpea flour or rice flour.
I thoroughly enjoyed this dish. I made only minor changes to the recipe though – I sautéed the onion and garlic in a touch of olive oil first and then added to the mixture. I omitted the cilantro (personal dislike). And because I made four burgers and not the recommended 6-7, I increased the cooking time by 10 minutes. Delicious.
GReat recipe. WHat could I substitute for the whole wheat flour tomake it gluten free?
THank you.
Thanks, I have been wanting to try this recipe, good to hear it crisps up.
Other than the chili flakes, I don’t like chili, this is so much better than frying and proves that they can come out crispy from the oven without all the fat of frying
made these for lunch yesterday they were really good I did not use all the cilantro or cumin as we do not care for these spicess
this seems like a recipe that not only will my kids eat but i will love as well. the ones ive made in the past havent been so great
I’m having a hard time envisioning baked falafel but I will definitely try these. I really love falafel especially with tzatziki and red pepper flakes.
Thanks for a healthy twist on a favorite. I never fry, so I can’t wait to try these.