Baked Falafel

  • Preparation 20 MIN
    Cooking 20 MIN
    Chilling 15 MIN
  • Servings 4



  1. In a food processor, blend the chickpeas. Add the remaining ingredients except the flour and bulgur. Blend until smooth, scraping down the sides of the food processor a few times. Transfer to a bowl. Add the flour and bulgur.
  2. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat.
  3. Using a 2-tbsp (30 ml) ice cream scoop, form the mixture into balls and place on the baking sheet. With clean, lightly oiled hands, form the balls into patties 2 inches (5 cm) wide and about 1 inch (2.5 cm) thick. Oil the patties. Refrigerate for 15 minutes.
  4. Bake for 20 minutes or until the falafel are golden and crispy, turning them over halfway through cooking.
  5. Serve the falafel with green tahini sauce, if desired. The falafel are best enjoyed the day they are made.


To get ½ cup (125 ml) cooked bulgur, bring ¼ cup (60 ml) lightly salted water to a boil. Stir in ¼ cup (45 g) fine bulgur. Cover and remove from the heat. Let sit for 10 minutes. Fluff the grains with a fork.

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