An easy-to-find soup that is quick and excellent in the ramen style. The broth freezes well and has a flavorful base. For delicious, non-soggy leftovers, just cook some fresh noodles.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 4 patties |
Ingredients
- ¼ cup chopped onion
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- ¼ cup chopped fresh parsley
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- 2 teaspoons olive oil
Instructions
- Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 909 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I love the concept of baked falafel. This came together pretty easily but it was quite blah. I will make these again but alter the spices, add some lemon juice and increase the salt.
There is NO way that falafel made with anything other than soaked dried garbanzos will be excellent. I couldn’t bring myself to try (and fail) with another canned bean recipe. Sigh.
I used fresh garbanzos and followed Lauren’s tweaks. It came out perfect, better than fried!
Fantastic Falafel Recipe No changes made . I prepared it as stipulated in the recipe. Every loved them. Culinary success!
So delicious and easy! I’ve made filafel before that fell apart when I cooked them, this made the perfect texture, and loved the technique for baking them. I’ll make these again
I made this falafel and it turned out perfect. my husband and I loved it.
Mushy balls that fry up and bake nicely, really enjoy this recipe
sorry about all the photos! came out good. I skipped the pita and had cukes, lettuce, and avocado on the side. yummy!
Overall very good. Great texture but lacking flavor a bit. Next time will increase herbs & spices, and maybe add some additional seasoning.
I made this recipe exactly as posted. I used my cast iron skillet and it was delicious. The patties were slightly difficult to flip, but the stayed together. I might add a little more flour next time, but it is a keeper.
Delicious!
Great recipe! I read several recipes before settling on this one. Mostly bc it does not use bread crumbs and I am limiting my family’s carb and starch intake. I can do a Tbsp of AP flour. Changes I made to this recipe include hand mashing the chick peas and putting the onion in the blender with the garlic/parsley blend. I also added a dash of cayenne. Mashing the peas gave the parry more texture. I was very happy with the browning method in the frying pan using some avocado oil. I got it toasty on both sides then popped into the oven to finish off while I cut veggies for our lentil bowls. My kiddos and hubby loved this recipe and it is a new “go to” in our house. Next time I am going to try wheat flour instead of AP. Thanks for the inspiration!!
Though it only says to put in one fourth teaspoon salt I would really suggest more.
I love falafels, but I have deep fat frying. These are perfect. YOu crisp the outside in a small amount of olive oil in the frying pan and then bake them. We make naan bread to go with them. Even my kids who refuse to eat any form of beans will eat these.
Turned out wonderful! Twice as good as our local Mediterranean restaurants.Doubled the batch and seasonings as suggested. Used a hand chopper for beans, onions and garlic. Added hot sauce, lemon pepper and lemon juice. No need for oven cooks quickly just dropped by spoonfuls into pan. Best when eaten warm.
I didn’t drain the beans, so I had to double the recipe to get the right consistency.
Turned out well
This was delicious! I made 3 changes. I sautéed the onions and garlic in the olive oil before adding them to the chickpea mixture. I made 6 smaller balls instead of 4, and I did not sautée the falafel balls before putting them in the oven. The falafel was crispy and perfect in a whole wheat pita with tzatziki and feta, lettuce and tomato.
Falafel always seems a bit dry to me so I replaced the flour with canned butter beans. The patties were great when eaten freshly cooked. However, the extras that went into the fridge were a bit dry when eaten a couple of days later. Perhaps foil or tighter plastic wrap would have preserved more moisture. I’ll continue to tweak this recipe. Stand by ….
Loved this recipe. I baked them at 400 for ten min on each side instead of ftying. Delish! Def will do again!
Would recommend using either salted chickpeas or adding salt. These held together very well too!