Baked Falafel

by Estee Raviv
A long rectangular white plate featuring tomato slices topped with green falafel spheres topped with chickpeas and broccoli sprouts.

For those who like falafel, yet not the extra calories, this is a great, lighter version. I created my own version of baked falafel, though I did not compromise the taste. It is not as crispy as the fried falafel, but, in a whole wheat pita with tahini and tomatoes, it has just as good of a flavor. Low in calories and low in fatgreat substitute for the real thing!


2 cloves of garlic, minced
4 cups cooked garbanzo beans (aka chick peas)
4 cups of fresh parsley, finely chopped
2 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon ground cumin
1 teaspoon baking powder
1 teaspoon ground turmeric
1 teaspoon old bay seasoning
Olive oil spray

  1. Heat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Take a baking sheet and line it with parchment paper.
  3. In a food processor add all the ingredients and mix coarsely.
  4. Use a cookie scoop to create an evenly sized falafels.
  5. Place the falafels on the baking sheet.
  6. Spray the top with olive oil and bake for about 20 minutes.
  7. Serve in a pita pocket with tahini and Israeli salad.

  1. Find more of Estee’s recipes at Estee’s Kitchen and follow her on Facebook and Instagram.

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