These Crispy Oven Baked Falafel are egg-free and contain very little olive oil yet are perfectly crispy on the outside and tender on the inside. They’re the perfect addition to a Greek-themed salad or pita wrap during lunch or dinner (or both! I won’t judge).
As an Italian, homemade Greek cuisine has always eluded me. Growing up, Sunday night often involved a heaping bowl of pasta and meatballs (hey, there’s a reason the stereotype exists). My father ambitiously crafted and canned his own tomato sauce using the spoils of his meticulously tended backyard garden. And I, personally, was and still am most at home assembling favorites like turkey meatballs and healthier chicken parmesan.
Recently, I made my break into foods more worthy of the grandiose white stucco structures jutting against the impossibly blue Mediterranean Sea. First, I purchased phyllo dough sheets and successfully made mini quiches (hey, it’s a start)! Second, I whipped up these equally cute and healthy Crispy Oven Baked Falafel. I’m pleased to say that my Mediterranean roots aren’t as far from Greece’s as I once thought and these were delicious.
Perfectly crispy on the outside yet tender on the inside, these mini falafel are egg-free and made with very minimal olive oil, so you can feel good about adding a handful to a light and fresh Greek-themed salad or pita wrap with all the fixings. I’m going to try whole wheat pita wraps (or salads) with lettuce, tomato, red onion, and hummus, but I think these would be fabulous with tzatziki as well.
I think I might graduate to spanakopita next. Too soon?
- 2 cans chickpeas (15.5 oz each)
- 1 cup cilantro leaves
- 1 cup parsley leaves
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon dried basil
- 1 teaspoon smoked or regular paprika
- 3 cloves garlic
- 1 tablespoon olive oil
- ¼ cup whole wheat flour
- Add all ingredients EXCEPT the whole wheat flour to a food processor. Pulse until a thick batter forms and all ingredients are combined, stopping to scrape the sides every so often.
- Add the whole wheat flour and pulse until well combined.
- Refrigerate batter for 30 minutes. At 30 minutes, preheat the oven to 425F.
- Scoop out 1-tablespoon sized balls of dough and flatten slightly to form disks, adding to a baking sheet lined with foil or a silicone baking mat. Brush the top of each falafel lightly with olive oil (to help make them crispy)!
- Bake for 30-35 minutes or until the tops are slightly brown and serve on a salad or in a pita wrap.