Low-Fat Baked Falafel Recipe

Falafel is a popular Middle Eastern dish that scores on many levels. It is vegan, high in fiber, tasty, and versatile—if only it wasn’t deep-fried. But that should not deter you from making falafel from scratch because falafel does not need to be deep-fried, you can also bake it. Just like the original, baked falafel is still crunchy on the outside and soft on the inside.

Falafel can be made with dried fava beans and chickpeas, or with chickpeas only, like in this recipe. Using canned chickpeas makes these falafel especially easy and quick to prepare. These falafel are ready in 30 minutes.

There are a couple of tricks for making falafel. First, when shaping the falafel, have a bowl with water stand by and moisten your palms as needed so the mixture does not stick to your hands. And, secondly, make sure that the baking dish is well coated with olive oil, otherwise the falafel will stick and break apart when turning them halfway through baking. 

Baked falafel can be served the same way fried falafel would be served. For lunch, try it in a pita sandwich with tahini and veggies. For dinner, arrange it on a platter with some hummus and a Middle Eastern salad, baba ghannouj, fresh pita bread, and a salad. French fries are sometimes added to the pita with the falafel instead of vegetables. 

Falafel are also ideal to make ahead as vegan party food or for a vegan buffet or picnic. You can easily double the recipe.

Stored in an airtight container in the fridge, they keep well for three to four days. You can also freeze them raw and bake them later (see note for details).