Baked Falafel
Yield: 12 patties (4 servings)
Adapted slightly from Shutterbean
  • 1 15 ounce can chickpeas (garbanzo beans)
  • 1 small onion
  • 2-3 cloves garlic
  • 3 tablespoons fresh parsely
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 tablespoon tahini
  • 1 teaspoon corriander
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 2-4 tablespoons flour
  • Salt and pepper to taste
  1. Drain and rinse chickpeas. In a food processor, chop onion and garlic. Add the rest of the ingredients and pulse to combine, adding additional flour one tablespoon at a time as needed until mixture holds together. Cover and chill for at least 1 hour (I chilled mine while I was at work during the day).
  2. Preheat oven to 375 degrees.
  3. Form chilled chickpea mixture into 12 small patties. Place on a well-greased baking sheet. Bake for 15 minutes on each side, until nicely browned - note, only the part touching the pan will become brown and crispy.
  4. Serve with pita, lettuce (or spinach, in my case), tomato, cucumber and the sauce of your choice - perhaps some tzatziki and additional tahini or
  5. yogurt-tahini sauce.
Recipe by Stephie Cooks at