Simple 5 Ingredient Baked Falafel (2024)

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These were herbaceous bites of falafel heaven. Loved them baked. No grease or mess. Lentils were a nice twist. I added a pinch of cumin. Delicious!

Simple 5 Ingredient Baked Falafel (2)Julie Mullin

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Okay, guys.

I’m so super excited even though the picture suggests that I have lost my food mind. Here I am, after being gone for a few days (why does it take me like five years to recover from the workshop?!) and THIS is what I hit you with. That’s right – THIS.

This simple baked falafel that only requires five basicingredientsto throw together (featuring my one and only LENTILS) is really the only thing I could bring toyou today – it’s all I’ve been thinking about in the food realm lately. ♡ It’s ultra-textured, just the right amount ofspicy, and baked to soft perfection for all your lifelong falafel wants and needs. This baked falafel is my new favorite way to build a meal.

I mean…

Maybe it’s a little yellow-green. Maybe it looks like alien food I DON’T KNOW.

But it definitely, absolutely, for sure tastes very bomb.

If you’ve never had falafel before, first of all, 😱😱😱😱😱😱😱😱😱😱😱!

Secondly, okay. Breathe. Steady. Calm. We can be calm about this. Right now at this very second, google “best falafel in (name of your area)” and get out into the world and find yourself some good falafel. I’m serious. Leave this blog now and go get the job done. Also: call me, because I want to come with.

Once you’ve been introduced to the wonders of falafel, if there should come a day when I don’t want to go with you because I love wearingsweatpants and XL hoodiesmore than I love going out for falafel(I mean, weird, I don’t know, just throwing it out there) or even more shocking: YOU yourself don’t want to go out into the world for falafel (!!) but you still want to eat all its flavor-jolting plant-basedgoodness for weeks on end inrockinsalads, over-the-top sandwiches, and… all the other stuff that people eat falafel in, then this recipe was made just for you and me and all the other simple recipe lovers of the world.

This baked falafel recipe = a handful of regular things.

lentils / cilantro + parsley / garlic / jalapeño / lemon juice / salt / olive oil all up in the food processor.

HOW TO MAKE OUR BAKED FALAFEL:

Speaking of food processor, do you have one? YOU NEED ONE. I love mine so much thatI wrote a full post showing off 12 magical ways that I use my food processor. Must must must. Go now.

We’re going to get a little bit of flour in there to hold it all together, too, so technically we’re at more than 5 ingredients if you must get tech-ni-cal, but I always feel like things that 98% of my readers already have in their kitchen cabinets don’t need to count as full blown ingredients.

Just… quit.

Golocate somelentils and cilantro and jalapeños and get started.

Simple 5 Ingredient Baked Falafel (4)

Guys, girls, readers, frenz. I need you to know that have somereally good, colorful, healthy and extremely satisfying things to come next week for which you will want your little falafels at the ready.And while you’re at it this weekend getting these all set for your fridge for weekly meal planning, go ahead and double the recipe – they freeze nicely and there is absolutely more than one recipe ft. these little weirdos on the food blog horizon.

And then also while you’re at it, go ahead and DEVOUR THEM. With tahini or hummus or magic green sauce. Somehow I even managed to find a way to eat a few of them with my leftover Thai massaman curry and pad see eiw and white rice combo.Awesome Thing #49 About Falafel:plays nice with other foods.

I feel a good, falafel-filled weekend coming on for you! 👋

It wouldn’t be weird to bring falafel to Friendsgiving, right?

Simple 5 Ingredient Baked Falafel (5)

**I really wish I would have thought to get a picture of the inside texture of these little guys, but somehow I missed that… for now, you’ll have to trust me that the insides stay deliciously moistwithoutgetting heavy or overly mushy. I’ll work on getting a picture in the next day or two anduploading it in the post for reference.**

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Simple 5 Ingredient Baked Falafel (6)

Simple 5 Ingredient Baked Falafel

4.8 from 55 reviews
  • Author: Pinch of Yum
  • Total Time: 30 minutes
  • Yield: 912 falafel patties 1x
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Description

Easy baked falafel at home in 30 minutes WITHOUT deep frying! Features lentils, herbs, garlic, lemon juice. Use in salads, sandwiches, healthy recipes.

  • 2 cups cooked lentils
  • 1 huge handful (a cup or so) fresh cilantro leaves and stems
  • 1 huge handful (a cup or so) fresh parsley leaves and stems
  • half a jalapeño (if you like spicy – leave ribs and seeds!)
  • 1 1/2 tablespoons olive oil
  • 12 cloves garlic
  • a squeeze of lemon juice
  • 1 teaspoon salt
  • 12 tablespoons all purpose flour (sub a gluten free flour if needed)

Instructions

  1. Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
  2. Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.

Notes

Traditional falafel is made with chickpeas. I used lentils here because I’m more likely to have lentils on hand at any given time. Also: because I LOVE lentils. I have not tried this recipe with chickpeas.

For the lentils, lean towards just barely cooked. That will give you a better texture than overly wet, heavy, and mushy lentils.

If you don’t have a jalapeño, use red pepper flakes for heat.

Nutrition information is for one falafel patty.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Cuisine: Middle Eastern

Keywords: falafel recipe, lentil falafel, baked falafel, lentil recipe

Frequently Asked Questions For This Baked Falafel

How could I use chickpeas instead of lentils?

Yes, chickpeas would be a more traditional ingredient to use here and should work great!

Could you fry the falafel?

Yes, the falafel would be delicious fried! You may want to make them a bit small or press the falafel balls into a flatter shape so they cook more evenly.

What other herb could you swap in for the cilantro in the falafel?

Omitting it or adding more parsley would be your best bet!

Would canned lentils work in this recipe?

As long as they are thoroughly drained, canned should work.

Can I use a different type of lentils instead of brown?

Any other lentil besides red lentils should work.

Can you use a gluten-free flour instead of all-purpose? (Almond flour, 1:1 GF flour, oats, etc.)

Any type of dry thickening or binding agent should work! Start with the 1-2 tablespoons as written. If you feel it is too wet and needs more body, add another tablespoon until you’ve reached a consistency that feels good.

Can you freeze the falafel after baking?

Yes, these should freeze great! They should keep for up to 6 months.

How do you eat this falafel?

In a sandwich, in a bowl, swapped in for chicken for these pitas, or dipped right into some hummus or Magic Green Sauce!

PS. Thanks for all your feedback via Snapchat and the Facebook VIP team on the studio paint situation yesterday! I’ve enlisted the help of some trusty (read: fashionable) friends who are going to come and help me make sense of myself in this new, super cool but currently directionless studio space situation we’ve got going on. Good things ahead! XO

One More Thing!

This recipe is part of our delicious lentil recipes page. Check it out!

Simple 5 Ingredient Baked Falafel (2024)

FAQs

Is baking soda or baking powder better for falafel? ›

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

What is the best binder for falafel? ›

I recommend olive oil, canola oil or avocado oil. Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 Tablespoons ground flaxseed.

Is baked falafel good for you? ›

Health benefits may include weight management, heart health support, and management of anemia. Baking falafel instead of frying can reduce fat content and make it healthier. Some downsides may include potential allergies and sodium content concerns.

What is baked falafel made of? ›

Falafel are flavorful balls of ground chickpeas, herbs, and spices. In Middle Eastern cooking, they're typically fried, but here, I bake them for an easy homemade twist.

Why do people add baking soda to falafel? ›

They compliment each other wonderfully as they share an earthy, slightly spicy flavor. Add cayenne for an extra kick. Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

How much baking soda to add to falafel? ›

Ingredients. - Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

Why does my homemade falafel fall apart? ›

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Why is my falafel not fluffy? ›

Falafel have to be crispy on the outside yet soft and fluffy in the inside. They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be.

How do you make falafel balls stick together? ›

Form the falafel balls gently, and if your mixture isn't holding together, pulse it a bit more in the food processor until it sticks together. If it's still too crumbly, pop it in the fridge to chill for 30 minutes before shaping and baking the patties.

Why can't you use cooked chickpeas for falafel? ›

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

Is falafel good for gut? ›

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

Can diabetics eat falafel? ›

Falafel has a good amount of micronutrients plus it is a good source of protein and fiber. This helps in curbing one's appetite, lowers one's risk of chronic disease, and supports healthy blood sugar. All these qualities put Falafel in the diabetes-friendly category.

What are the 2 types of falafel? ›

“Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia. Spraying baked falafels with olive oil before baking makes them crispy.

What race eats falafel? ›

While, according to author Claudia Roden, falafel was “never specifically a Jewish dish” in Syria and Egypt, it was consumed by Syrian and Egyptian Jews, and was adopted in the diet of early Jewish immigrants to the Jewish communities of Ottoman Syria.

Why is falafel not vegan? ›

Is Falafel Vegan? Since falafel is prepared with chickpeas, herbs, spices and alliums, it is vegan. However, falafel is sometimes served in wraps which may not be vegan, or with yogurt- or dairy-based sauces, so be sure to seek out vegan-friendly accompaniments.

Can I use baking powder instead of baking soda in falafel? ›

If you don't have baking soda, you can use baking powder instead. Don't skip this ingredient as it helps your falafel become airy and soft rather than tough and dense. If you plan on freezing the falafel mixture, don't add the spices or the baking soda.

Do you use baking soda or baking powder for cooking chickpeas? ›

Add 1/2 teaspoon of baking soda for every cup of dried chickpeas. Let them sit overnight (10-12 hours). The chickpeas will plump up and no longer appear dried and shriveled. Rinse the chickpeas before adding them into a pot.

Is it better to bake with baking soda or baking powder? ›

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Which is better for cooking baking soda or baking powder? ›

Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

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