Assalamu Alaikum, family! Ramadan Mubarak to you all! It’s Shahena here, your British Bengali mum of four from London, back with another Iftar recipe that’s sure to become a family favourite. This time, I’m sharing my Baked Falafel recipe…a healthier twist on the classic Middle Eastern dish that’s packed with flavour and perfect for breaking your fast.
Now, I know what you’re thinking: falafel? Isn’t that deep-fried? Well, not this one! These falafels are baked to crispy perfection, making them lighter and just as delicious. Plus, they’re loaded with protein and fibre, so they’ll keep you feeling full and energised throughout the evening. And the best part? They’re super easy to make and a hit with my little ones (even the fussy one!).
Baked Falafel Recipe
Ingredients (Makes about 20 falafels)
- 1 cup dried chickpeas, soaked overnight (or 2 cups canned chickpeas, drained and rinsed)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 handful of fresh parsley (about 1/2 cup)
- 1 handful of fresh coriander (about 1/2 cup)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder (adjust to taste)
- 1 tsp baking powder
- 2 tbsp plain flour (or chickpea flour for a gluten-free option)
- 2 tbsp olive oil (for brushing)
- Salt and pepper to taste
Method
- Prep the chickpeas:
If you’re using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them before using. If you’re using canned chickpeas, just drain and rinse them well. - Blitz the ingredients:
In a food processor, add the soaked chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, chilli powder, baking powder, flour, salt, and pepper. Pulse until everything is well combined but still slightly chunky – you don’t want a smooth paste. - Shape the falafels:
Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
Scoop out tablespoon-sized portions of the mixture and shape them into small patties or balls. Place them on the baking tray, leaving a little space between each one. - Bake to perfection:
Lightly brush the falafels with olive oil – this will help them crisp up in the oven. Bake for 20-25 minutes, flipping them halfway through, until they’re golden and crispy on the outside.
Serving Suggestions
These baked falafels are incredibly versatile and can be served in so many ways:
- As a starter: Serve them with a dollop of hummus, tahini sauce, or a zesty yoghurt dip.
- In a wrap: Stuff them into warm pita bread with salad, pickles, and a drizzle of tahini for a quick and satisfying meal.
- With a salad: Crumble them over a fresh salad for a protein-packed lunch or light Iftar.
Why We Love This Recipe
- Healthy and baked: No deep-frying means these falafels are lighter but still crispy and delicious.
- Packed with flavour: The fresh herbs and spices give these falafels a vibrant, Middle Eastern-inspired taste.
- Kid-friendly: My little ones love helping me shape the falafels, and they’re always excited to eat their creations!
Tips and Tricks
- Make ahead: You can prepare the falafel mixture a day in advance and keep it in the fridge until you’re ready to bake.
- Freezer-friendly: These falafels freeze beautifully. Just bake them as usual, let them cool, and store them in an airtight container. Reheat in the oven or air fryer for a quick Iftar snack.
- Add a twist: Feel free to experiment with different herbs or spices. A pinch of smoked paprika or a handful of mint leaves can add a lovely twist!
A Little Note from Me
This baked falafel is quick to make, healthy, and always a crowd-pleaser. Plus, it’s a great way to get the kids involved in the kitchen…my little ones love shaping the falafels and watching them turn golden in the oven.
I hope you and your family enjoy this recipe as much as we do. Let me know how it turns out, and if you have any special twists you like to add. Wishing you all a blessed Ramadan filled with love, peace, and plenty of delicious Iftar meals.
Much love,
Shahena 💕