Baked Chickpea Falafel with Parsley and Sesame
Lalkila Kitchen · Plant based · Vegetarian · Snacks · Main dishes · International influenced
These small patties use cooked canned chickpeas and the oven rather than deep frying. Keep some texture when processing: a completely smooth paste is harder to shape as a distinct patty. Prepare the baking sheets before starting so the mixture can go straight from shaping to cooking.
Ingredients
- 3 x 400 g cans cooked chickpeas, drained
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper, or less to taste
- 1 red onion, quartered
- 3 garlic cloves
- 2 tbsp sesame seeds
- 1 1/2 tsp baking powder
- Stalks from 2 small bunches parsley, chopped
- 1 tbsp water
- 1 tbsp neutral cooking oil for brushing
- Salt and pepper to taste
Method
- Heat oven to 200°C, or 180°C fan. Line two baking sheets.
- Pulse chickpeas, spices, onion, garlic, sesame, baking powder, parsley stalks and water into a coarse mixture. Season.
- Shape small flattened patties, place apart on the sheets and brush with oil.
- Bake, turning halfway, until golden, crisp outside and hot through.
Cooking notes
This adaptation selects the cooked canned-chickpea option. It does not transfer the same baking instructions to raw soaked chickpeas. Drain well before processing and pause while some chickpea texture remains. Use lightly damp hands for shaping. Bread, dips and salad can be prepared separately; they are not included in this ingredient list or pictured as part of the recipe.
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Source and adaptation
Adapted from Sophie Godwin’s Baked falafel, Good Food. Original recipe.
Selected cooked canned chickpeas. Added the method’s one-tablespoon water and brushing oil to the list. Expressed small parsley packs as small bunches without claiming a gram conversion.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.