Baked Falafel


  • 3/4 cup dried chickpeas
  • 1 large onion, coarsely chopped
  • 5to6 garlic cloves, coarsely chopped
  • 4 tablespoons coarsely chopped parsley
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • Salt and ground black pepper
  • Oil for greasing the tray
  • Lemon juice to taste
  • For binding use besan (flour roasted)


  1. Put the chickpeas in a bowl with plenty of cold water.
  2. Let soak overnight. Boil the chickpeas in a pan until 90% done. Drain, cool it
  3. Place in a food processor with the onion, garlic, parsley, cumin, and coriander and lemon juice.
  4. Add salt and pepper to taste.
  5. Process until the mixture thickens and forms a course texture.
  6. Shape the mixture into walnut-size balls and flatten them slightly.
  7. In a pre heat oven grease the tray and arrange the falafel, change the sides frequently bake it until golden.
  8. Serve with little toss salad or yogurt sauce.