Falafel

I am not a huge fan of deep frying, so when It comes time to make a recipe that just hits the stop, these no-fry falafels are it. With a golden and crispy outside and fluffy filling inside, these falafels are made with the best tool in your kitchen-an oven! No deep frying, no fuss—just bold flavor in every bite. I love shaping them into discs for extra crunch, but you can go classic ball-style too. Great tucked in a pita, tossed on a salad, or eaten straight off the tray before anyone else gets to them (guilty).

Ingredients

1 (15.5 oz) can chickpeas, rinsed, drained, and dried on paper towels
1 onion, quartered
4 garlic cloves
⅔ cup fresh parsley, chopped
⅓ cup fresh cilantro, chopped
½ cup flour (all-purpose, chickpea, or almond—your call)
2 tsp baking powder
2 tsp ground cumin
1 tsp salt
1 tsp ground coriander
1 tsp black pepper
¼ tsp red pepper flakes (optional, for a kick)
Olive oil spray

Directions

Start with the basics — onion & garlic.
Pop your onion and garlic cloves into a food processor.
Give them a few quick pulses. We’re not going for baby food here—just a rough chop to wake them up.
Add the green stuff & spices.
Toss in your parsley, cilantro, and all the spices (cumin, salt, coriander, black pepper, and optional red pepper flakes if you like a little heat).
Pulse again until the whole thing turns into a fragrant, slightly chunky green paste. If your kitchen doesn’t smell amazing yet, it will.
Time for the chickpeas to shine.
Add your rinsed and dried chickpeas to the party.
Pulse 2–3 times. Stop before it becomes hummus—you want texture here. Think: rustic, not mushy.
Add some flour to bring it all together.
Toss in the flour and pulse a few more times until everything sticks together.
If your food processor needs a break (or your arms want a turn), feel free to mix this part in a bowl with a spoon or spatula.
Chill out.
Transfer your falafel mix to a bowl, cover it, and let it rest in the fridge for 2 hours.
No time for that? Pop it in the freezer for 25 minutes instead.
This helps everything firm up and makes shaping them easier (and less messy).
Just a little lift—add baking powder.
Once chilled, gently stir in the baking powder. It gives the falafel that soft, fluffy center you’re dreaming of.
Shape your falafel dreams.
Scoop out about 2 tablespoons per falafel, roll them into balls, and flatten slightly into discs if you like that extra crunch.
(Hot tip: flatter = crispier. I never regret it.)
Bake, baby, Bake
On a lined baking sheet pop these Falafels in at 350°F for 15 minutes, flipping halfway through so both sides get golden and crispy. You’re aiming for crunchy on the outside, tender on the inside—falafel magic.

Serve ‘em up hot, stuff them in pitas, pile them on salads, or just snack straight from the basket (no judgment). Want a dipping sauce to go with it? I’ve got you covered!