Baked Falafel
(107)
  • Minutes to Prepare:
  • Minutes to Cook:
  • 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 zested1 t baking powder 2 T ground cumin 1 T ground coriander 1 t black pepper 1/4 t salt1/4 cup whole wheat flour 2 T olive oil
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.



Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • CD12806406
     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
  • CD13298519
     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
  • HOLLYMOLLY1386
     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
  • CD11800951
     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
  • HOPEFILL
     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
  • JANESA
     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
  • CUBBYMAMMA
     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
  • MEDIAMOM1
     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
  • LA1975
     in some other countries the fava bean is called broad bean. This may help some who have never heard of it. - 1/20/13
  • X_KAREBEAR_X
     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
  • CD4063008
     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
  • CD13186043
     Just tried this with tzatziki sauce and I think it's a winner. - 10/1/12
  • SUN-AND-RAIN
     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.

  • CD13615085
     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
  • GVLAKERGIRL
     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
  • CD13627714
     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
  • NOTTINGHAMKATE
     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
  • CD13165879
     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
  • AMYCZCOM
     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
  • DAINALYNN
     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
  • CECELW
     I love this recipe myself. I do change things up a little bit sometimes, just for something a bit different - 9/20/12
  • CD12578310
     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
  • 1234MOM
     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
  • GNOCCHIBEAR
     Excellent! Took way longer than 10 minutes to prepare though. - 3/24/15
  • LUVINME2014
     Hubby & I huge fans of falafel.... this fit the bill!We loved it! The extra lemon was faboo, and the spices were perfect. Used all chick peas in ours, and I mashed them into patties to ensure even cooking. Served with tzatziki. Delish! Thank you! - 6/12/14



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