How to Make Baked Falafel With Canned Chickpeas

flour

🥗Healthier: whole wheat flour

💰Cheaper: oats

Whole wheat flour adds fiber, while oats can be a cost-effective binder.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Open 2 cans of chickpeas and drain and rinse them under running water.

Dry the chickpeas using a kitchen towel, wrapping them up to remove excess moisture.

Pour the chickpeas into a large bowl and use a fork or potato masher to break them up, leaving some chunks.

Finely chop half a medium onion and add it to the bowl with the mashed chickpeas.

Peel and grate 3 garlic cloves into the bowl.

Add 5 tablespoons of chickpea flour (or 6 tablespoons if using another type of flour).

Add a spice mixture of cumin, paprika, kosher salt, and cayenne to the bowl.

Add 1/4 cup of whole milk or Greek yogurt to the mixture.

Mix all the ingredients together until combined, noting that it may feel loose at first but will thicken as the flour hydrates.

Add 2-3 tablespoons of olive oil to a 9 by 13 baking sheet to prevent sticking.

Scoop about a quarter cup of the mixture and form it into a patty about 1 inch thick, placing it on the baking sheet.

Repeat to form about 12 patties, spacing them evenly on the sheet.

Place the baking sheet in the oven preheated to 425°F (220°C) for 30-35 minutes.

After 15 minutes, remove the pan from the oven and flip all the patties with a spatula.

Return the pan to the oven and bake for an additional 15-20 minutes until the other side is crispy and browned.

Transfer the falafel fritters to a plate and serve with a small bowl of yogurt for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens