Falafels were a hot favorite for me growing up in the Middle East. Traditionally, they deep fried in canola or some other kind of vegetable oil. As an adult trying to be healthy and not deep frying any of my food, I came up with a Middle Eastern Baked Falafels version.
I know many of you probably see the references in my recipes growing up in the Middle East. To clarify, I lived in Kuwait for 14 years, Oman for 9 years and in the U.A.E. for 2.5 years. I have grown up on hummus, babaganoush, falafels, manaeesh and all kinds of Arabic food. I come from Pakistan, but lived most of my life in the Middle East. This is why I have a love for food from both cultures.
I love creating healthy versions of the recipes my family loved. It is truly a joy!
Middle Eastern Baked Falafels
Ingredients
- 2 onions chopped
- 2 cans garbanzo beans 14 ounces
- 1 bunch cilantro chopped
- 2 cups parsley chopped
- 1 bunch mint chopped
- 5 cloves garlic minced
- 2 lemons juiced
- ⅔ cup tahini
- 2 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp dried red chilli flakes
- 2 pinches cayenne powder
- ½ tsp salt
- ½ tsp baking soda
- 4 tbsp oat flour
- 1 bag cauliflower crumbs OR for coating
- 8 tbsp sesame seeds for coating
Instructions
- Add all ingredients to a food processor except for the cauliflower crumbs.
- Process until the mixture is well blended. It should be thick in texture.
- Next, pour it out into a bowl.
- The easiest way to make falafel shapes with this mixture is to use a medium sized ice cream scoop.
- Prepare a baking tray covered in parchment paper
- Pour the bag of cauliflower crumbs into a plate (needs to be flat in order to cover falafels)
- Scoop out the mixture using an ice cream scoop to obtain perfectly even sized falafels.
- Flatten with your hands or with the flat side of a knife.
- Dip both sides of the falafels into the cauliflower crumbs and coat evenly on all sides.
- Then place on the already prepped baking tray.
- Continue until you are done with the mixture.
- Bake for 35 – 45 minutes.
- They should be golden brown when done. Let them cool and serve with my Spicy Tahini Cilantro Dressing.
Do try this meal! Pair it with cucumbers and olives for a really healthy Middle Eastern meal.
And as always, let me know in the comments what you think!
6 thoughts on “Middle Eastern Baked Falafels”
I am sensitive to tahini still, at this time… do you think cashew butter would well here as a substitute? Or something else other than peanut or almond butter (I’m sensitive to those, too)?
Heidi if you are sensitive, it is best to avoid Tahini for now. Cashew butter or sunflower seeds make a great substitute here!
How many degrees?..
It says in the directions to heat your oven to 400F.
Thank you Muneeza.! Read it true several times and Didnt find it.. Brainfog?.. I Did your recepie anyway. It was really good! Thanks!
Ritah, just to help you find in in the blog, its this sentence “Prepare a baking tray covered in parchment paper – I have linked my favorite kind which are wax free and start your oven at 400F.”
I am so glad you tried the recipe and loved it! It’s one of our favorites as well.