Baked Falafel

Baked Falafel

Posted July 29th, 2011 by girlversusdough
Rated 5.0 Stars
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I’ve drooled over falafel ever since I first tried it while studying abroad in Amsterdam.

I wish I could say I tried it somewhere more, well, authentic. But the truth I had falafel for the first time as a midnight snack with some French fries (OK, more like a second dinner). Nothing like a culinary trip across the world!

Baked Falafel recipe

Since that inaugural experience with falafel, I’ve been trying to recreate the perfect recipe at home. It hasn’t been pretty. I don’t know what was in those falafel bites I had overseas, but I’ve never even come close to the density and flavor of my first experience. Sigh. Maybe nostalgia has clouded my ability to compare.

Baked Falafel recipe

In any case, I’m not at all disappointed with the version I’ve drummed up at home. This Baked Falafel sandwich is delicious in its own right, and much healthier than the deep-fried version. It’s dense and filling and incredibly flavorful – perfect for a Meatless Monday dinner.

Baked Falafel recipe

This recipe is versatile, so if you just can’t get enough of the deep-fried version, you can make this same recipe and just fry it in hot oil instead of putting it in the oven. In either case, these falafel bites taste great stuffed in a pita with tahini sauce and your favorite fresh veggies. And they taste even better with a side of French fries!

Baked Falafel recipe

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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girlversusdough said:

Yes, that’s normal. In my experience, falafel has always been a little “mushy” in texture. Otherwise, it’s too dry. But if it’s too “mushy” for your liking, you can always bake the falafel a little longer, but at 375 degrees instead of 400.


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2/08/2012 1:10 PM
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Anonymous said:

Hmmm…mine turned out “mushy” on the inside. Is this supposed to be the outcome???


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2/08/2012 1:04 PM
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Anonymous said:

If you are looking to increase the density, I came across something that has added quite a bit to mine: use fresh chickpeas instead of canned. Get dried chickpeas and soak them overnight, at least 8 hours. You don’t even have to cook them, just drain and grind them up in a food processor until it makes fine crumbs. You will have less liquid in the recipe this way, and with fine enough crumbs, it cooks completely through so the chickpeas are not raw by the end, and it has a very dense texture this way. :-)


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12/14/2011 1:55 PM
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Anonymous said:

Just baked these and they are phenomenal! I hope they freeze well, I plan on making a big batch for quick reheats for school lunches!

http://www.tacomaaromaeats.wordpress.com


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8/23/2011 10:45 PM
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smwise said:

Nope, just make sure to drain and rinse the chickpeas :) Again, sorry that wasn’t clear before, but good luck making them again!


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8/02/2011 8:24 PM
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Anonymous said:

hmm, maybe I’ll try making these again sometime – with drained chickpeas! :) thanks. Anything else that could be more specific?


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8/02/2011 8:21 PM
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smwise said:

Oh no! Yes, I’m sorry, you are supposed to drain the chickpeas before putting them in the food processor. I apologize for not specifying. The recipe is updated now. Thanks for bringing that to my attention, and I’m sorry it didn’t work out the first time!


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8/02/2011 8:19 PM
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Anonymous said:

were you supposed to drain the chickpeas before putting them in food processor? I tried making these (I had a 15.5oz, but handled most of it well) but they didn’t come out too well. Mix was alright, baking/frying – not so much. I had to put in a loooooooooooot of flour (a cup, maybe?) and it still didn’t come out. Everything else I followed to the recipe. thoughts, anyone?


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8/02/2011 8:05 PM
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