Lunch · 40 min · middle-eastern

Crispy Baked Falafel

Dinner decisions, handled: Crispy Baked Falafel pairs chickpeas, soaked overnight (from 1.5 cups dried) with onion for a 40-minute Middle Eastern lunch. At 480 calories and 17g protein per serving, it fits easily into a high-protein day. Naturally vegan and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 600 g Chickpeas, soaked overnight (from 1.5 cups dried)
• 1/2 Onion
• 4 cloves Garlic
• 1 cup Parsley
• 1/2 cup Cilantro
• 2 tsp Cumin
• 1 tsp Coriander
• 3 tbsp Flour
• 1 tsp Baking powder
• 3 tbsp Olive oil
• 1/4 cup Tahini
• 1/2 Lemon

Steps

1. Soak the chickpeas in plenty of cold water for 18 to 24 hours — canned chickpeas will never work here; they make mush, not falafel.
2. Drain completely and pulse with the onion, garlic, parsley, and cilantro until it looks like coarse green sand, not paste.
3. Fold in the flour, baking powder, cumin, coriander, and 2 teaspoons of salt; the mixture should hold when squeezed.
4. Chill 30 minutes — cold mixture holds its shape in the oven instead of slumping.
5. Heat the oven to 400°F. Scoop into 16 tight balls, roll in a spoonful of olive oil each, and space on a parchment-lined sheet.
6. Bake 25 minutes, flipping once, until deeply browned and crisp at the edges.
7. Whisk the tahini with lemon juice, salt, and warm water into a pourable sauce.
8. Serve the falafel hot with the tahini for dunking — they go soft as they cool, so do not wait.

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