Baked Falafel
“Then God said, ‘I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.’”Genesis 1:29
Falafel is one of the great gifts of the eastern Mediterranean kitchen: crisp little patties of ground chickpeas and herbs, fragrant with cumin and coriander. They are built entirely from the seed-bearing plants Genesis describes as given to us for food - legumes, herbs and a little oil. This recipe bakes them in the oven rather than deep-frying, so they stay light and wholesome while still turning beautifully golden.
The one rule that matters: use dried chickpeas soaked overnight, never canned. Soaked-but-uncooked chickpeas give falafel its signature texture and hold together without heavy frying. Serve them tucked into warm pita with hummus and a spoonful of tahini for a meal that is satisfying, plant-based and rooted in the foods of the biblical lands.
Ingredients
Instructions
- Drain the soaked chickpeas well and pat dry. Do not cook them.
- Add the chickpeas, onion, garlic, herbs, cumin and coriander to a food processor. Pulse to a coarse, sandy paste, scraping down as needed. Do not puree to a smooth hummus.
- Stir in the baking soda, salt and flour. Let the mixture rest for 30 minutes.
- Heat the oven to 400F (200C) and oil a baking tray well.
- Shape the mixture into small patties and place on the tray. Brush the tops with olive oil.
- Bake for about 25 minutes, flipping halfway, until deep golden and firm. Serve warm with pita, hummus and tahini.
The Story Behind This Recipe
Falafel grew out of a simple need: how to make a filling, protein-rich meal from the legumes that grew everywhere and cost little. Across Egypt and the Levant, cooks learned to grind soaked beans with herbs and spices and fry them into small cakes - a food of markets, street corners and ordinary kitchens. Whether made from chickpeas or fava beans, the principle is the same one Scripture sets out in its very first chapter: the plants of the earth, given for food.
Baking instead of frying keeps that spirit of plain, wholesome eating while making the dish easier to cook at home. The herbs are not a garnish here but half the recipe, turning the inside a fresh green and carrying the flavor. It is humble food at its best - cheap, nourishing and very good.
| Per serving | Value |
|---|---|
| Calories | 260 |
| Protein | 12g |
| Carbohydrates | 34g |
| Fat | 8g |
| Fiber | 10g |
This page may contain affiliate links. If you buy through them, we may earn a small commission at no extra cost to you - it helps us keep these recipes free.
