Baked Falafel Recipe (2025)

FAQs

Why don t canned chickpeas work for falafel? ›

Starting with dried chickpeas is an automatic improvement in flavor. Just like with making hummus, I've found that dried chickpeas have a cleaner, more straightforward chickpea flavor, while canned chickpeas can get a tinny, skunky taste to them.

Is baked falafel healthy? Yes! Baking instead of frying reduces the amount of fat and calories in this healthy falafel recipe! With protein and fiber rich chickpeas and loads of fresh herbs, these baked falafels are a great healthy meal!

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

*The key to making falafel that doesn't fall apart is to use soaked chickpeas, not cooked chickpeas and therefore not canned chickpeas. For best results, follow the instructions below for how to soak dried chickpeas.

"It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states. "A 2009 study conducted at the University of Tennessee, Knoxville, showed that draining beans removes, on average, 36 percent of the sodium in canned beans.

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

Does falafel make you fart? Chickpeas, the main ingredient in falafels, are a rich source of fibre. When eaten, the indigestible fibre ferments and produces flatulence. As with beans and lentils, therefore, eating a large amount of Falafel will cause you to fart.

Falafel is an excellent plant-based protein primarily made from chickpeas. It is the perfect food for a vegan who enjoys deep-fried protein food with flavorful spices and fresh herbs.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl]) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

Is falafel Greek or Arab? ›

The origins of the falafel can be traced back to Egypt, which is located between Africa and the Middle East. Egyptians are said to eat falafels every day. In fact, falafels are considered their national dish. Falafels reached North America and Germany in the 20th century.

The word 'falafel' is a way to turn down sex with a partner. "Hey you wanna have sex?" "Falafel"

Alternatively, if you're short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.

Not unexpectedly, creative Westerners now add such other ingredients as olives and sun-dried tomatoes. Crumbled feta cheese is an excellent addition. Although a perfect picnic or anytime snack when cold, falafel are very much better when warm. The choice of accompanying sauces is enormous.

4Transfer the falafel mixture to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If you are making this ahead, you can refrigerate the covered mixture for a few days.

Falafel is traditionally fried and made with soaked dried chickpeas. But, canned chickpeas are just so darn easy. So, this baked falafel with canned chickpeas recipe takes advantage of them. No soaking, just can opening.

This is not because the type of chickpea will affect your final product's taste but because you cannot substitute dry and canned chickpeas in a one-to-one ratio. Canned chickpeas are more voluminous due to their water content, so properly measuring your chickpeas is essential to creating perfectly balanced recipes.

Add 1/2 teaspoon baking soda for every 15-ounce can drained beans (1 1/2 cups). Bring to a boil, then check every couple of minutes by removing a bean from the pot with a slotted spoon and (when it's cool enough to handle) squeezing it between your fingers to determine if it is sufficiently tender.

Interference with medications. Canned chickpeas contain high amounts of potassium. Since people who are on certain medications, such as beta-blockers for heart disease, have increased levels of potassium in the blood, they should be careful about their potassium intake.