Would you like to try a different vegetarian dish for your next Super Bowl party, get together, potluck dinner or meatless Monday? Give our Green Baked Falafel a try. You’ll love it. This green Baked Green Falafel recipe is guilt free, vegan, vegetarian, gluten free, kosher, super flavorful and easy to make. And…. It is always fun to make recipes using a muffin tin.
Happy Meatless Monday everybody!
I can’t believe it’s Monday again. The school year is coming to an end and the kids are super excited, getting ready for summer vacation. And quite frankly, so am I!
I’ve probably said this before, but this is by far my favorite time of the year. Not only because I absolutely despise the cold weather, but also because it brings back so many great memories.
As a kid, we used to spend our summers at the beach. Two and a half months of nothing but beautiful weather, relaxing by the pool and fun times with family and friends. Ah… Just the thought of it bring a smile to my face.
Some of my best memories though come from the times I spent in Israel as a teenager. I was lucky enough to go several times with family and friends, and let me tell you something, I never got tired of it. Such a small country, but so many things to do and so many places to visit!
And, of course… the food.
I can’t even begin to describe how amazing the food is over there. Fruits and veggies incredibly sweet and juicy. Anything dairy, absolutely unbelievable. And falafel… everywhere!!
I’ve always loved falafel. Yet I’ve never made it myself. I guess it’s one of those things you’re so used to eating out, you don’t even think about making at home, from scratch. I’ve been wanting to try a lighter recipe, baked falafel instead of fried, so I did some “research”, experimented a little bit and this is the version I came up with. Super simple and easy to make Green Baked Falafel recipe!
Hope you enjoy it,
It is important to use soaked chickpeas for to make falafel. In this case canned beans will not yield the same results.
Place chickpeas, herbs and spices in a food processor.
Pulse until you get a coarse mixture
Roll the falafel mix into balls and place into mini muffin tins with a generous amount of cooking spray.
Print
Green Baked Falafel with Tahini
Prep Time: 15 mins- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 24 falafel balls 1x
- Category: entree
- Method: baked
- Cuisine: Middle Eastern
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Would you like to try a different vegetarian dish for your next Super Bowl party, get together, potluck dinner or meatless Monday? Give our Green Baked Falafel a try. You’ll love it. This green Baked Green Falafel recipe is guilt free, vegan, vegetarian, gluten-free, kosher, super flavorful and easy to make. And… It is always fun to make recipes using a muffin tin.
Ingredients
- 1 cup raw dried chickpeas, soaked overnight
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp hot paprika
- 1/4 tsp all spice
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/16 tsp cardamon
- 1 tsp salt
- 1 tsp lemon zest
- 2 tbs extra virgin olive oil
- Cooking spray
Instructions
- Pre-heat oven at 400F
- Generously spray a mini muffin tin with cooking spray
- Combine all ingredients, except olive oil in the food processor
- Pulse a few times until all the ingredients are well combined, but not completely smooth
- Place mixture in a bowl, add olive oil and mix well
- Using your hands, or a small ice cream scoop form small balls and place them in the mini muffin tin. The mixture will be a little loose.
- Bake at 400F for 15 minutes
- Serve with pita bread, pickles, tahini sauce and cucumber tomato salad
Notes
IN ORDER TO MAKE THIS RECIPE YOU WILL NEED TO SOAK THE CHICKPEAS OVERNIGHT IN TWICE THEIR VOLUME OF WATER.
IF YOU WOULD LIKE TO FREEZE THE FALAFEL FREEZE ALREADY BAKED.
Nutrition
- Serving Size: 4 falafel balls
- Calories: 182
- Sugar: 4
- Sodium: 420
- Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5.5
- Protein: 8.2
- Cholesterol: 0
Tahini Sauce
- Prep Time: 5 mins
- Total Time: 5 mins
- Category: Sauce
Ingredients
- ½ cup tahini paste
- 1/4 cup plus 2 tbsp lemon juice
- ½ tsp salt
- 1/4 cup water
Instructions
- In a small bowl, whisk together tahini, salt and lemon juice until it thickens
- Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
Nutrition
- Serving Size: 2 tablespoons
- Calories: 91
- Sugar: 0
- Sodium: 160
- Fat: 8
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1.4
- Protein: 2.6
- Cholesterol: 0
Tomato Cucumber Salad
- Prep Time: 10 mins
- Total Time: 10 mins
Ingredients
- 1 large cucumber (we prefer seedless), diced
- 1 pint of grape tomatoes (we like to mix red and yellow), sliced in half
- ¼ cup chopped parsley
- 3 tbsp fresh squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes
- Enjoy! From May I have that recipe
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 76
- Sugar: 0.9
- Sodium: 0.9
- Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3.5
- Fiber: 0.8
- Protein: 0.9
- Cholesterol: 0
Did you like this recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Instagram, Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you.
Apples and Arteries says
I can’t wait to try this!
mayihavethatrecipe says
Hope you enjoy it!! Let us know what you think!!
Caitlin says
i need to make these, they look delicious! and i love that you baked them in muffin tins! so creative 😉
mayihavethatrecipe says
Thank you!! We love using muffin tins, they make the process so much easier!! Hope you enjoy them!!! 🙂
Lisa 0. says
These are soo easy to make, delicous and healthy!! how much better could you get??
M.S. says
I’m making these tomorrow and I’ve never used dried chick peas so I have a novice question before I end up with 24 bad balls. Your recipe says raw chick peas, so I take it that means just soak, but don’t boil for the hour (like the package and goggle say). Is that right?
mayihavethatrecipe says
Soak the Chickpeas overnight, rinse them well and do not cook them just put them in the food processor with the other ingredients to make the falafel balls. Let us know how they come out!
M.S. says
These are fantastic and crazy easy. And they are just as good 2 days later out of the fridge. Thank you for such a simple recipe with great flavours. This will be a recipe I add to my collection.
mayihavethatrecipe says
Great. Who would have thought falafel was so easy to make! So glad you liked it. We love to hear feedback so please keep sharing!
Ann Mah says
Ooh, BAKED falafel — genius. I also love the addition of lemon zest. You don’t, by any chance, have an idea what might be in that addictive green chili sauce, do you?
mayihavethatrecipe says
Hmm… Not quite sure. We’ll do some research and let you know 🙂
Dionne says
So excited to try this! I loooove falafel and like you, never thought to try to make it at home. I’ve been dying for fresh and light recipes, and it’s on my grocery list. I’m going to only cook the balls that I’m going to eat for lunch and freeze the rest and bake them off as needed. Hopefully that will work out well! 🙂
mayihavethatrecipe says
That’s a great idea. You might be able to bake them all and freeze them already cooked, then all you have to do is defrost them and heat them up.
Thanks for trying our recipe!
the wicked noodle (@thewickednoodle) says
I absolutely love falafel! Your photos are gorgeous.
mayihavethatrecipe says
Thank you very much Kristy. Have a great weekend !
berealyoga says
Wow, I’m so excited about these! I’ve never seen a recipe where you don’t have to cook the chick peas in advance! Thank you for this!
Vicky & Ruth says
Raw chickpeas give the falafel its unique taste and texture. Hope you enjoy it!! 🙂
Yosef - This American Bite says
Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.
Vicky & Ruth says
Thank you. We have been wanting a Le Creuset for a long time, may be we will win!
Yosef - This American Bite says
You are a finalist for my most inspired recipe of 2013. The winner recives a 5.5qt Le Creuset dutch oven and voting is open until 1/8/2014 and you can vote here: http://www.thisamericanbite.com/2013-best-recipes/
Get your fans voting with this badge for your website http://bit.ly/198TklA or share this post http://on.fb.me/1dkqUti
Angela says
This falafel recipe sounds delicious. Could I use garbanzo flour in place of the raw chickpeas?? I was just given a bag of Bob’s Red Mill chickpea flour and can’t wait to try it. Thanks.
★★★★★
Vicky & Ruth says
We don’t think the recipe will work with Garbanzo flour, but we have a couple of recipes with garbanzo flour that you can try:
https://mayihavethatrecipe.com/2013/10/23/savory-chickpea-flour-scallion-pancakes-with-greek-yogurt-caper-sauce/
https://mayihavethatrecipe.com/2014/09/05/gluten-free-falafel-crackers/
Sue says
can you use canned chick peas? would this work as good as the raw?
Vicky & Ruth says
We don’t think it will be the same if you use canned chickpeas. They may get too mushy, but if you are going to try, please let us know the results, we are curious. Enjoy!
Pete says
My wife and I love this recipe – texturally the falafel is inferior vs frying but certainly much healthier – thank you for sharing!
★★★★★
Vicky & Ruth says
Thank you Pete, we agree with you, but we feel that once you add tahini and the salad you can enjoy it even without frying it.
Jennifer K Considine says
Just made this to add to our lunch boxes for next week. My husband and I loved them so much that we might need to make another batch for our lunches!
★★★★★
Vicky & Ruth says
This falafel is great for lunch!
Andrea says
first time ever making felafel, and oh my goodness, this is AMAZING. Time-consuming, and you won’t think the balls of felafel will stick together, but so, so worth it. I will triple the recipe next time to have some in the freezer!
★★★★★
Vicky & Ruth says
Thank you Andrea! So happy you liked the recipe.
marciabattles says
your sauce sounds great but what is the sauce with cucumber i like that one
Vicky & Ruth says
Thank you for your comment. There are 3 recipes in a row for the Baked falafel. The last one is the tomato cucumber sald
Vyk says
These look incredible!
It’s morning where I am, if I soak my chick peas now could I make them tonight or do they need 24 hours to soak?
Thank you
Vicky & Ruth says
Hi!
We just realized that our reply did not go through for some reason. Our apologies!!!
The chickpeas can be soaked in the morning to use at night. Once again, our apologies for the delay 🙁
Kim says
This is going to be the dumbest question but do you cook the soaked chickpeas?
Vicky & Ruth says
It is not a dumb question at all. No, you do not cook the soaked chickpeas. Let us know what you think about our falafel recipe