simple oven-baked falafel

Happy Lunar New Year!  It's been awhile and I've finally got some time to geek out at home.  I made some falafel this afternoon to go with our family's traditional vegetarian lunch every Lunar New Year.  It wasn't so traditional after all.  ;)

I tried this recipe once before and Marco had approved it as well.  It is super easy and all you need is a good food processor to do most of the work.  I pan-fried the falafel first and then toss them into the oven.  

This is definitely a healthy and tasty lunch to continue the day.  Yay! 

Kung Hei Fat Choy to y'all! 

simple oven-baked falafel served with tortilla wrap

simple oven-baked falafel with tortilla wrap

Servings: 3-4 persons

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Ingredients for falafel: 

1 can chickpeas, rinsed and drained

1 bunch fresh parsley

1 bunch fresh coriander

2 tsp cumin

1 tsp baking powder

4-5 tbsp flour 

3 garlic cloves

1/2 small red onion

extra-virgin olive oil


1) Preheat the oven at 180-200ºC.  

2) In a food processor, add chickpeas, onion, garlic, parsley, and coriander.  Blend for half a minute to retain some raw texture.  Add flour and baking powder.  Season.  

3) Preheat a frying pan with a little oil on medium low heat, use a tablespoon full of chickpea mixture to make a falafel ball.  Pan-fry each side for about 1-2 minutes before baking.  Transfer the falafels to a baking tray with a drizzle of olive oil, bake the falafels for about 15-20 minutes.  

Oven-baked falafel

Instructions for lime yogurt dressing:

1) Mix a half fresh lime juice with 2-3 tbsp greek yogurt.  

Oven-baked falafel and fresh lime yogurt dressing tortilla wrap