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Baked Falafel


  • 2 cups chickpeas (kabuli chane), soaked overnight
  • ½ cup finely chopped onion
  • 3 cloves garlic, minced
  • ½ cup unhulled sesame seeds
  • 1½ cups finely chopped fresh coriander leaves and mint leaves (parsley is optional)
  • 1 green chilli
  • ¾ tsp unrefined salt
  • 2 tsp cumin (jeera) powder
  • 2 tsp coriander (dhania) powder
  • ¼ tsp black pepper (kali mirch) powder
  • ½ tsp cayenne pepper or red chilli powder


Drain the soaked chickpeas and place in a food processor. Pulse until you have coarse mixture. Add the rest of the ingredients and pulse a few times again until well combined. The mixture should remain coarse (take care not to blend until it turns to a paste). Transfer to a bowl and place in the refrigerator for one hour. Prepare a steamer. Divide the mixture into 1″ balls; flatten slightly and place in the steamer. If the mixture is too wet, add a few tablespoons of besan (gram flour) to help with binding. Steam for 10-12 minutes until cooked through. You will know that they are cooked when they come off easily from the steamer plate without sticking to it or breaking. Place them half an inch apart on a baking tray lined with parchment paper and bake in a preheated oven at 200 °C for 10 minutes, or until brown and crispy (turning them over halfway).

Alternatively, you may directly bake the falafel (without steaming) at 180 °C for 20-25 minutes (turning them halfway) until crisp and brown.


The steamed & baked falafels have a softer texture compared to ones directly baked.


Baked falafels can be made into a meal by wrapping them in millet or whole wheat wraps with Lebanese salads, hummus, tahini or any other dips like baba ganoush.

Serves 4-6


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