Today I find you a recipe already on the blog but for which I tested another way of cooking!
Indeed, I tested the falafel baked and I tell you everything lower!

First of all, who does not like falafels around here? Seriously, I do not think it’s possible !!
Since I met these little chickpea dumplings I can not live without them. For me, it is the healthy food par excellence and on top of that, it’s just too good.
The problem is clearly the frying that makes him lose all its dietary appeal!
Beyond the concept of “healthy food”, I live in a small apartment and as soon as I fry something we usually take it for three days, then in a general way, I can not stand the frying (I do not digest than from time to time ok but not more). I think it’s much too fat and for the shot more really “healthy” and even my darling cannot stand it anymore!

At home, we decided to settle for “fried” falafels when we go to the restaurant to have fun but otherwise, I chose baking to be able to do more often and to keep all the benefits of this recipe.
Many of you are wondering if chickpeas are caloric. Without going into the details of calories, know that chickpeas are very low in fat and very rich in protein but also in fiber which promotes transit!
So no chickpeas are not caloric, quite the contrary so do not deprive yourself (maybe I should make a record “food” on these small nuggets)!
This legume is also very rich in minerals and vitamins but too often shunned because of its poor “digestibility”. First, be aware that to keep all the contributions of chickpeas should avoid adding baking soda in your falafel (or other preparations) because it destroys vitamin B1 present in chickpeas. To promote digestibility, simply soak in a large volume of water and remove the skin and chew well during the tasting. Algae, kombu seaweed can also be used instead of baking soda.

To go back to this recipe for oven-baked falafels, I would say that we must eat them the same day because falafel tend to soften if we do not consume them immediately. If they do, you should know that you can heat them in a pan and they will find all their crunch.

I let you discover all this with the recipe and I tell you very quickly with a new recipe!




Dried chickpeas – 500g
Onion – 1
Garlic clove – 4
Fresh coriander – 1/2 bouquet
Parsley – 1/2 bouquet
Cumin – 2 teaspoons
Cardamom – 1 tsp
Salt – 1 pinch


Recipe for twenty or so falafels in the oven

You can prepare your falafels in advance and freeze them “raw” it works very well.
Also, if you still have cooked falafels you can freeze them and heat them in the pan with a little olive oil.


Soak the chickpeas at least overnight in at least twice their volume in cold water
The next day :

Preheat the oven to 180 °

Two possibilities :

Either you prepare your chickpeas without going through the “cooking” phase (less digestible / choice 1) or you cook your chickpeas (choice 2) but your falafel may not hold up well.
In both cases to make sure to have chickpeas that are formed properly it is necessary to “dry” all the ingredients !!

Choice 1: Drain the chickpeas and let them dry (at least two hours) between two sheets of absorbent paper (it is very very important that they are dry!)

Choice2: Cook your chickpeas in a large volume of water for 1h-1h30 then let them dry completely
Personally, I opt for choice 1.

Put the chickpeas in your blender and give light pulses (the goal is not to get a mashed potato so go slowly, repeat the process several times)
Chickpeas must be finely chopped and clumping together (test with your hands, taking a few chickpeas, they should easily form a ball)

chickpeas spices and a pinch of salt
Finely chop the onion, garlic, parsley, and fresh coriander
If you clean your fresh herbs, make them dry properly it’s very important to have falafels that stand
Stir in chopped herbs, onions, garlic, chickpea and spices
Mix. Normally you have to notice that your preparation is agglomerating easily

Make balls the size of your choice and tighten well as they tend to crumble (I made 25 of medium size). You can sprinkle them with golden sesame before baking them)

Bake the falafel at 180 ° for 20 to 25 minutes, turning the falafel halfway through and browning on each side. The cooking time may vary depending on the size of the falafel and your oven.

Serve hot, enjoy warm with tahini + lemon sauce or yogurt + mint and good pita bread
Those who want to accompany the falafels of homemade hummus or baba ganoush both recipes are on the blog!

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