Ellie Krieger's Baked Felafels

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 25.4
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.5 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.5 g

View full nutritional breakdown of Ellie Krieger's Baked Felafels calories by ingredient
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baked instead of fried, saving alot of calories and fat. baked instead of fried, saving alot of calories and fat.
Number of Servings: 16


    1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed
    1/4 cup minced onion
    2 cloves garlic, minced
    2 teaspoons ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon salt
    1/4 cup cilantro leaves
    1/4 cup parsley leaves
    2 tablespoons olive oil


Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.

Nutrition info is per falafel, but a serving is 4 falafel balls.

Number of Servings: 16

Recipe submitted by SparkPeople user PESCETARIAN.

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Member Ratings For This Recipe

  • I had felafel in Morocco at Epcot Center and it was so good I had to find a recipe! I substituted fresh Basil and dry parsley. I added half a fresh lemon and I only cooked it for 10 minutes on each side because the food network reviews said it was dry. I use spray oil instead of the brush. - 8/31/09

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  • I've wanted to try this ever since I saw the episode where she made this dish. I love hummus, but chickpeas on their own are eh to me, so hopefully I will like it :) I may have to use the tahini sauce she put on them though (just a drizzle!) Thanks for sharing so I can put it in my cookbook :) - 8/26/09

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