Easy Baked Falafel: A Healthy Twist on a Middle Eastern Classic

My love of falafel started in Key West. My parents would take our family there every summer growing up and we’d walk along Duval Street to explore and eat. We’d rent jet skis and my brother would take pleasure in throwing me off by going really fast then taking a sharp turn. My dad would usually charter a fishing boat and we would fish, snorkel, and enjoy our time in the sun. He always reminds us of the time when my sister and I had our feet hanging off the back of the boat and he casually tells us to bring them in. It wasn’t until years later my dad informed us that he saw an 8-foot hammerhead shark swimming in our direction. I’m glad he didn’t tell us at the time, since I had seen the movie Jaws one too many times at that point and probably would’ve had a heart attack.

My mom was the one who always insisted we get falafel while in Key West. If I remember correctly, that was the only time we ate it. Maybe they didn’t have good falafel in Jupiter. Maybe it became more of a tradition while we were there. I know my mom looked forward to it all year. Needless to say, we’d always make sure to stop at the little stand and get our falafel, wrapped in a fresh pita bread with lettuce, tomato, and Tzatziki sauce. Yum.

Sprouted whole grain pita stuffed with falafel, cucumber slices, tomato, and Tzatziki sauce, garnished with cilantro.

I found a place in Manitou Springs, CO that served authentic Middle Eastern food. You better believe every single time I went there I ordered falafel because it was so dang good. The place was called The Sahara Cafe and I think I probably ate there 20 times while we lived in Colorado. We took all of our visitors there, because it was delicious but also because Manitou Springs was a really cool town to explore. I went to Sahara a couple times after hiking The Incline, an intense hike that starts at 6,600 feet and goes up 2,000 feet in less than a mile. I had heard about this hike before we even moved there so of course I had to conquer it.

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Falafel is a Middle Eastern food and traditionally deep fried. As we all know, deep fried anything is delicious but probably not something you want to eat regularly. Fried foods are not only a lot higher in calories (versus the same food baked or grilled), but also likely contain trans fats, which are the bad fats that you want to avoid. Trans fats contribute to everything from heart disease to diabetes to infertility.

Before you think that you can never enjoy some of your favorite foods again, the good news is that most foods that are traditionally fried can also we baked or grilled– like falafel! This recipe uses the same ingredients as traditional falafel, but is baked in the oven. This allows you to enjoy falafel regularly, as it’s actually a healthy option for the entire family, kids included! So what’s in it?

Garbanzo beans. Fear not carnivores, in 1/2 cup of garbanzo beans, also called chickpeas, you get a whopping 20 grams of protein. The beauty of plant-based protein is that you typically get a healthy dose of fiber too, about 15 grams to be exact. They’re loaded with vitamins and minerals as well. Chickpeas are a great addition to your salad or bean chili but are the star of the dish in falafel.

Fresh herbs. Speckled with green, falafel is not only healthy, but it’s pretty, thanks to the fresh herbs in this recipe. Cilantro and parsley add flavor that make your taste buds sing. Herbs are the best way to add flavor to a dish without adding a bunch of salt. They contain an array of healthy stuff as well, including anti-inflammatory properties and several essential vitamins.

Garlic. Just do a quick online search for the health benefits of garlic and you might be surprised at the millions, yes millions, of articles you find. Garlic has been used for centuries for its medicinal properties and it’s widely used for the tremendous amount of flavor it provides. To put it simply, garlic is good for you: your heart, your blood, and your GI tract too.

The ingredients of falafel minced in the food processor. Almost done!

When I was making my falafel, I probably said 10 times “Mmm it smells so good.” When herbs, garlic, lemon, and onion are minced together in the food processor, the aroma is intoxicating. I wonder if they sell a falafel scented candle… 

Forming the falafel is easy by hand, although I’ve heard they sell fancy falafel-making scoops. I emptied the minced falafel ingredients into a bigger bowl which made scooping by hand easier for me. Bonus: Your hands will smell delicious during this process.

The patties have been formed, now to be brushed with olive oil and put into the oven.

After I made these for the first time, I broke open a steaming hot falafel and dunked it into a bowl of hummus. Falafel + hummus = a match made in heaven. Ryan is always amazed at my ability to eat food straight out of the oven, when in reality, I just don’t have the patience to wait for it to cool. Most of the time, I can’t even taste whatever I’m eating because I’ve burned the inside of my mouth. Why is it that I continue this habit? I’ll never know.

Falafel atop a bed of creamy homemade hummus, garnished with cilantro.

 

Easy Baked Falafel

Ingredients:

• 1 cup dried garbanzo beans, soaked overnight
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 5 cloves of garlic, roasted
• 1/2 white onion, chopped and roasted
• 2 tsp lemon juice
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 Tbsp olive oil, plus more for greasing pan and brushing falafel

Suggested sides/toppings: Homemade Tzatziki sauce, hummus, cucumber slices, whole grain pita (warmed), sriracha, minced onion, diced tomato, shredded lettuce

Directions: 

1. Put garbanzo beans in a large bowl and cover with 3-4 inches of water, (the beans will expand as they absorb the water). Let sit for 18-24 hours.
2. Preheat oven to 375 degrees F and drizzle some olive oil on a baking sheet.
3. Place the onion and garlic cloves on your baking sheet, roll the onion and garlic with your fingers to coat with olive oil. Roast in the oven for 8-10 minutes. The onion will be slightly translucent and the garlic with be slightly charred.
4. After they have soaked, drain the garbanzo beans and add to your food processor. Pulse the beans alone for 5 pulses to break apart.
5. Add all other ingredients to food processor and blend until minced (not pureed), scraping down the sides as necessary.
6. Scoop falafel mixture with your hand and form “patties.” The mixture is very delicate so handle gently. Gently brush the tops of your falafel with olive oil.
7. Bake for 15 minutes, flip, then bake for 10 more minutes.
8. Enjoy your falafel warm from the oven, dipped in hummus or cool in a pita with cucumber and Tzatziki sauce. Falafel can be frozen, but try to consume within 2-3 weeks.

Adapted from: Just a Taste