Baked Falafel

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Baked Falafel

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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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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
    43 of 53 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
    42 of 42 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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  • Very Good
    27 of 28 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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  • Good
    26 of 37 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
    19 of 19 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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