Herby Oven Baked Falafel

Some of you may know that I lived in Doha, Qatar for ten years.  Whilst living there I got to enjoy a number of cuisines from around the world and learn about different foods.  One food I fell in love with as soon as I tried it (in addition to hummus) was falafel.

We used to go to a little cafe and get falafel sandwiches which were just amazing; hot falafel with salad served in a warm flat-bread drizzled with a garlic tahini dressing, it was just the best.

I’ve made a number of falafel recipes over the years, including this coriander one and whilst traditional falafel are fried I like to bake mine.  The challenge with baking the falafel is that sometimes you don’t get the crust which is a lovely contrast to the soft, doughy centre.  However, brushing the outside of the falafels with a little bit of oil before putting them in the oven helps with this.

Chickpeas are a good source of protein and fibre which can help support digestive health.  Additionally, chickpeas can help maintain and support bone health as they are a good source of manganese and calcium.

Makes 6


-1 x 400g tin of chickpeas, drained & rinsed well

-1 small garlic clove, peeled

-juice of half a lemon

-handful of fresh coriander, include stalks

-handful of fresh mint leaves

-handful of flat leaf parsley, include stalks

-2 Tbsp. gluten-free flour (I used Bob’s Red Mill all-purpose gluten-free flour)

-salt & pepper to taste

-olive oil for brushing falafel

How To Make

Pre-heat oven to 180C/355F.  Line a baking sheet with parchment paper and set aside.

Place all the ingredients, except the olive oil, into a food processor and pulse until broken up and mixture sticks together when pressed between thumb and forefinger.  You want the mixture to still have some texture.

Take a golf ball size amount of mixture in your hands, roll into a ball then flatten into a pattie and lay on the prepared baking sheet.  Continue doing this until all mixture is used.  Brush both sides of each pattie with the olive oil.

Place the baking sheet into the oven and bake for 30 minutes, flipping the falafel over halfway.

Serve warm in a gluten-free pitta bread or on top of a salad.

Place cooled falafel in airtight container and store in the refrigerator for up to 4 days.



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