Canned Chickpea Baked Falafel
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Canned Chickpea Baked Falafel is a healthy, earthy, and aromatic recipe. These falafel are full of flavor and texture. Add them to bowls, pita, or flatbread along with greens, grains, and tzatziki to create a healthy meal.
This recipe is even weeknight friendly and ready in 30 minutes.
Canned Chickpea Baked Falafel
You may find this surprising for a Southern girl, but I don’t like fried foods (except French fries). Furthermore, I refuse to deep fry anything.
Not all foods get crispy fake fried, but I’ve learned some techniques that will get them crispy either in the oven or Air Fryer. (An Air Fryer is a genius at getting foods crispy.)
Another note regarding this recipe, I use canned chickpeas. Most recipes call for soaking dry chickpeas which can make this a long process. You can get the same taste and texture using canned chickpeas which means you can make this in less than 30 minutes.
What you’ll need for baked falafel
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
For the falafel
- Chickpea.
- Shallots. You can also use mild onion.
- Garlic
- Fresh cilantro. Or fresh parsley. It really needs to be fresh, dried cilantro isn’t as good. Plus, the falafel needs the moisture fresh cilantro offers.
- Salt. I used Himalayan salt.
- Cumin
- Coriander
- Black pepper
- Oat flour. You can find oat flour at almost any store or you can make it. You can also substitute almond flour or
all-purpose flour .
For wraps
If you want to make wraps with your baked falafel, you’ll need these additional ingredients
- Pita or naan. I like Joseph’s pita. I love fresh naan bread, you can purchase it here.
- Red onion
- Tomatoes
- Lettuce
- Green onions
- Hummus. I used my Roasted Garlic Hummus recipe, but you can purchase hummus if you wish. As well, you can use classic hummus or any flavor.
- Tzatziki. I used this recipe for tzatziki. You can also purchase it. Marketside Tzatziki is good.
How do I make oat flour?
You can make oat flour with old-fashioned rolled oats and a food processor or blender. Simply add oats to a food processor or blender and pulse at 15 second increments until it’s fine and powdery.
Enjoy some of my latest recipes
- Sheet Pan Chipotle Sweet Potato Hash
- Small Batch Bacon Cheddar Buttermilk Biscuits
- Rumchata Caramel Martini
- Boshamps Feta Dip
Similar recipes you’ll enjoy
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Canned Chickpea Baked Falafel
Ingredients
For the falafel
- 15 ounces chickpeas drained and rinsed
- ⅓ cup shallots approx 1 bulb
- 3 medium garlic clove
- ½ cup fresh cilantro You can use leaves and tender stalks
- ½ teaspoon Himalayan salt
- ¼ teaspoon ground cumin
- 1 teaspoon lemon zest
- ¼ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- 4 tablespoons oat flour or almond flour or regular all-purpose flour
For serving
- lettuce
- pickled red onions I made this recipe Pickled Onions
- tomatoes diced
- lettuce I use salad mix
- green onions sliced
- Roasted Garlic Hummus recipe or classic hummus,
- recipe for tzatziki or Marketside Tzatziki
- pita bread
Instructions
- Preheat oven to 375°F. Lightly grease a sheet pan with olive or avocado oil.
- In a food processor, add chickpeas, shallot, garlic, cilantro, cilantro, salt, cumin, coriander, lemon zest, cayenne pepper, and oat flour. Pulse until coarse and uniform with some texture. The mixture should be sticky and holding together. (Don't over-process the mixture or you’ll have hummus.)
- Scoop about 2 tablespoons of mixture out and form into patties. You should get 12 or 13 small patties. Place on your baking sheet.
- Bake 10-12 minutes on the first side then flip and bake for another 10-12 minutes. They should be lightly browned.
For serving
- Place pita on a plate, and top with lettuce, falafel, onions, tomatoes, tzatziki, and hummus. Serve immediately
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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