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Baked Falafel with Canned Chickpeas Recipe

three stacked baked falafel drizzled with tahini sauce.
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These baby led weaning friendly falafel are made with canned chickpeas and baked into patties for ease. They are flavorful, healthy and both freeze and reheat well - perfect for lunches for mom and baby!

Ingredients

Units Scale
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 cloves garlic
  • 1/2 medium onion (about 3/4 cup)
  • 1/2 cup cilantro, lightly packed
  • 1/2 cup parsley, lightly packed
  • 1 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp baking soda
  • 1/4 cup chickpea flour
  • zest of 1 lemon (about 1 tsp)
  • 1 large egg
  • optional: 1/2 tsp each salt and pepper

Instructions

  1. Drain and rinse chickpeas and pat dry with a paper towel or clean dish towel. Set aside.
  2. In a food processor, pulse the onion and garlic until chopped, but not super fine. 
  3. Add the cilantro and parsley to the food processor and pulse to chop. 
  4. Add the chickpeas and pulse until the chickpeas are broken up but not smooth.
  5. Add the remaining ingredients and pulse to combine. The mixture should not be super smooth, it should still have some texture.
  6. Cover the chickpea mixture and chill in the refrigerator for at least 30 minutes.
  7. Heat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Scoop the chickpea mixture into 3 tbsp balls spaced evenly on the baking sheet. I use a cookie scoop for evenly sized falafel. Use the back of a spoon or your scoop to flatten into patties. 
  9. Bake 20 minutes, or until golden on top and cooked through. Broil for the last minute or so to get a deeper golden top. 
  10. Let the falafel rest on the baking sheet for at least 5 minutes before removing to prevent them from falling apart. 
  11. For crispier falafel, feel free to pan-fry in a skillet after baking (see notes). 

Equipment

Notes

  • Crispier falafel: For adults and older children, you can crisp the outsides of the falafel by pan-frying in a skillet. Heat a cast iron or nonstick skillet over medium heat and add just enough olive oil to coat the bottom. Pan fry for 2-3 minutes per side, or until crispy. 
  • 1 can of chickpeas = about 1 1/2 cups if you are using cooked chickpeas. 
  • Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in a skillet on the stovetop or in the oven at 350°F until warmed through.
  • Skip the chilling step if you're in a big hurry. I find it helps the flavors blend a little better, but if you don't have the time, you don't have to chill the dough.

Find it online: https://babyledbliss.com/baked-falafel-with-canned-chickpeas/