“Everyone is always really impressed when I make falafel, but they just don't know how incredibly easy this is to do using a food processor and baking instead of standing over the stove. The texture will, as a result of baking, be non-traditional for those looking for an authentic fried ball. But you do save the time, effort, and calories (if you're concerned about it). Great to eat on their own with yoghurt sauce or in a pita with tomatoes and cucumbers.”
READY IN:
45mins
SERVES:
4
YIELD:
12 balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 400 degrees and spray a baking sheet lightly with cooking oil.
  2. Combine all ingredients in list from the beans through cumin in the bowl of your food processor. Process until combined but still chunky (NOT smooth!).
  3. Add flour, baking powder, and about 1/2 tsp of salt and a few grinds of pepper. Pulse just to combine so that you cant see the flour. Take a small taste (if you don't mind raw egg). Adjust spices and salt if desired.
  4. If seasoning is fine with you, transfer mixed contents into a clean large bowl. You're ready to make your falafel balls. I like to do this by portioning first with an ice cream scoop that has a scoop "release" lever--works perfectly! I portion into 12-14 blobs onto my baking tray, then with clean hands lightly roll the blobs into something more like balls (they're sticky, so don't obsess over it). If you prefer "flat" falafel to "balls": once you've shaped the portions, just press down a bit to flatten.
  5. Bake for about 20 minutes, or until the bottoms are golden brown and the tops are just beginning to turn golden.

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