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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Baked Falafel calories by ingredient
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Baked Falafel

Submitted by: STEPFANIER
Baked Falafel

Introduction

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt. Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.
Number of Servings: 8

Ingredients

    1 cup cooked fava beans
    1 cup cooked chickpeas
    3 cloves garlic
    1/2 medium onion, chopped (about 1/2 cup)
    handful fresh parsley, chopped (optional)
    1 lemon, juiced and zested
    1 t baking powder
    2 T ground cumin
    1 T ground coriander
    1 t black pepper
    1/4 t salt
    1/4 cup whole wheat flour
    2 T olive oil

Tips

Serving size is one ball/patty, but feel free to eat more than one!

Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!


Directions

Preheat the oven to 425 degrees Fahrenheit.

Place the beans in a food processor and pulse until they are crumbled but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined. Transfer to a bowl and add flour as needed. The mixture should stick together but not be dry. Depending on the texture of your beans, you might need to add more or less flour.

Drizzle olive oil on a baking sheet. Form mixture into balls or patties, each slightly larger than a golf ball (just less than 1/4 cup each).

Bake 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Serve with lemon-tahini dressing.









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Member Ratings For This Recipe


  • Good
    29 of 37 people found this review helpful
    Why do SP chefs routinely use confusing stock images instead of photos of the actual recipe? The depicted falafel are clearly random deep-fried ones, and look nothing like what the recipe outcome is. How hard can it be?
    Come on... - 2/12/13

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  • Very Good
    28 of 28 people found this review helpful
    It is much easier if you change the order of the ingredients. Put the garlic in the food processor first and chop, then put in the onions until chopped then add the beans. This makes the recipe much easier...AVOID CHOPPING! - 4/11/13

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  • Good
    22 of 33 people found this review helpful
    There is mention in the directions that a serving is one ball, but to feel free to eat more than one. One is 66 calories. 4 is still only 264, still easily within what a meal should be. People who are saying the is misleading are just too lazy to pay attention.

    Yummy recipe. Don't skip the parsle - 9/6/12

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  • Very Good
    22 of 23 people found this review helpful
    Very good and very easy. I would add more lemon and parsley to make it a little more zesty. I used canned chick peas (no fava beans). Who knew falafel could be so easy and low-calorie? - 2/20/12

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  • Very Good
    15 of 15 people found this review helpful
    I made these with all chickpeas, no favas. It looked like an awful lot of coriander and cumin when I was putting this together, but it turned out to be just fine. I did add a bit of cayenne, but no lem zest. The parsley was key and I used a lot! All in all, pretty tasty served with cuke and tomato. - 7/15/12

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  • Very Good
    11 of 12 people found this review helpful
    I was out of onions (of all things!) so used a carrot to add some heft back into the mix. I didn't use the oil at all but just sprayed my pan so they didn't look as crunchy as the picture. Yum! Served over salad w/lemon tahini sauce (lightened version). Will make again! - 3/20/12

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  • 9 of 9 people found this review helpful
    For better and more authentic textured falafel, don't cook the chickpeas, just soak them overnight in water and then use them without cooking. - 4/11/13

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  • 9 of 9 people found this review helpful
    Amazingly delicious - threw everything into the food processor, used gluten free flour and some Cayenne and curry - took like 15 mins from 2 cans of chick peas to awesome patties...thanks!
    - 5/21/12

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  • 7 of 8 people found this review helpful
    I tried this recipe recently, and found it delicious, and easy. I am trying to have two vegetarian days each week, and this recipe will be on the menu often. - 10/1/12

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  • Incredible!
    6 of 6 people found this review helpful
    So tasty. I didn't find the herbs were overpowering, I actually added extra. I also used only chickpeas (canned) and it was so quick and easy to make. My husband loved them too. - 1/10/13

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  • O.K.
    4 of 5 people found this review helpful
    My son said it was "ok" (though he didn't want to eat any more than the 1 ball I made him try at lunch), my husband didn't like them at all. I thought the seasonings were overpowering. :( It was nice to try something new though. - 2/18/12

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  • Incredible!
    4 of 6 people found this review helpful
    Do you use dried (and cooked) fava beans or do you use fresh favas? - 5/26/11

    Reply from STEPFANIER (1/24/12)
    I used dried because fresh were out of season. You could use either.


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  • 3 of 5 people found this review helpful
    ok, where I work I make lunch for 20 or so people on fridays. what a knockout these were. the comments were worth making them. - 2/2/13

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  • 3 of 4 people found this review helpful
    in some other countries the fava bean is called broad bean. This may help some who have never heard of it. - 1/20/13

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  • Very Good
    3 of 4 people found this review helpful
    Just tried this with tzatziki sauce and I think it's a winner. - 10/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! I skipped the lemon zest (still tangy with just the juice) and added cayenne. I used Gluten-free AP flour - a bit more than 1/4 cup. Used dried/cooked chickpeas only. Next time, I will make 2 batches and freeze. I had no idea that falafel were so easy to make myself! - 1/6/13

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  • 2 of 2 people found this review helpful
    After reading the comments below I decided to try adding a carrot to the mix - and it was fab! I added just under a tablespoon of oil to the mix but didn't coat them with any extra when I baked them. They still came out fine but a little dry. Would serve with a sauce anyway. It's a keeper! - 12/9/12

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  • Good
    2 of 2 people found this review helpful
    The batter for the falafels tasted pretty great, but following these directions, I ended up with very gooey insides. I know now that I needed to add a bit more flour. - 9/8/12

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  • 2 of 7 people found this review helpful
    I've made falafel before but never with fava beans. Never seen fava beans in the store. Do you get these at a regular grocery or at a specialty store? - 2/20/12

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  • Very Good
    1 of 1 people found this review helpful
    Made these, didn't have fresh lemon but always have my own preserved lemons - tasted great! Fresh and bright. The boys loved it too! I had no idea these would be so easy to make! Thank you for sharing the recipe. - 4/30/13

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  • Incredible!
    1 of 1 people found this review helpful
    Used a 15 oz. can of chickpeas rinsed and drained and no favas. Pressed into "burgers." Delicious. Will become a staple in our house. - 4/13/13

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  • Very Good
    1 of 1 people found this review helpful
    I made this for lunch today and it was a hit with my husband. He said you can make this again whenever you want. It is so easy and tasty. I was able to get 26 servings out of one recipe. Three fit into one half pita. I also made the lemon tahini dressing all was very good. - 4/12/13

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  • Incredible!
    1 of 1 people found this review helpful
    I cut back on the cumin a little and it was YUMMY! I had to bake them less, because my oven is small. Served it with a cup of basmati rice and a tahini-lemon sauce, to which I added dill. Good thing I made two batches of batter and kept the 2nd refrigerated to bake tommorow! - 3/5/13

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  • Very Good
    1 of 1 people found this review helpful
    I enjoyed this recipe, never had falafels before. Tried to make my own sauce,no tahini or seeds...may try a taziki next time. - 10/5/12

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  • 1 of 6 people found this review helpful
    This is sooo delicious! I can't believe all the negative comments about the recipe photos. They are just photos to enhance the look of the finished product...not necessarily serving as ize. People complain about the dumbest things! - 9/20/12

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