I posted a baked falafel recipe years ago, but it was time for an update. After a Moroccan-themed potluck dinner recently, I ended up with a bunch of parsley to use up. My mind instantly went to falafel. Traditionally, it’s fried, but that’s way too much mess for a tiny NYC kitchen.
The xanthan gum in this recipe is totally optional, but I find it really helpful in helping the batter bind together. If preferred, you could try making a flax egg (1 tablespoon flax + 2-3 tablespoons water) or just being cool with a slightly more crumbly falafel patty.
Anyway, I was so happy with how these came out—totally hit the spot. For the next few days, I enjoyed these either in salad or cooked greens along with roasted cauliflower, eggplant, and tomatoes, plus tahini dressing. It makes a great Meatless Monday meal. For a little extra protein, feel free to add a hard-boiled egg and a spoonful of feta or goat cheese.
- 1 15-ounce can chickpeas
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ~1 cup fresh parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon xanthan gum (optional)
- salt and pepper to taste
- Water, if needed
- Preheat oven to 375 degrees F.
- Combine all ingredients in a food processor. Pulse until smooth but not pureed. Use water a tablespoon at a time to smooth out, if needed.
- Grease a foil-lined baking sheet. Form dough into small balls (about 20) and place on sheet. Flatten each ball into a small patty.
- Bake for 10 – 12 minutes on each side or until just beginning to brown.
Do you like falafel?