Back in January, I set out with 12 cooking resolutions to accomplish this year. Some are easy, some are more difficult, but overall it’s been really fun to work my way through them. So far I’ve done: making homemade larabars, making dried fruit in the oven, making fresh spring rolls, and making turkish stuffed eggplants. I tried making homemade sauerkraut and it was beyond an epic fail - I think Nate sent me a text while I was traveling for work along the times of “there is something ACTUALLY DYING in that mason jar”. We’ll keep working on that one.
Just looking at that list so far, and it’s clear that lots of what I wanted to learn how to cook stemmed from my global adventures last year thanks to Nate’s time abroad. And this falafel is no exception! Last year I visited Nate in Israel for a week, and we pretty much ate our weight in falafel. Our AirBnB was a block away from the most DELICIOUS falafel spot and we somehow always found a reason to get falafel - whether it be breakfast or dinner. They also served fantastic soups, if I remember correctly.
Being artsy in Jerusalem’s old city
Homemade, whole wheat baked challah on Kibbutz Urim (another cooking resolution!)
Hiking in the wadi
Sunsets in Israel - so special!
Goofing around in Tel Aviv - my hair was so dark (and Nate’s was so blonde!!)
The thing about falafel is though, is that while the ingredients that compose it are light and healthy, the whole deep frying situation turns it into a heavy, greasy dish. But simple solution here - baking falafel! The texture is still spot on - crispy on the outside, soft on the inside.
Making falafel was a lot like making cookies. You place a bunch of ingredients in a food processor, mince until chopped (but not pureed), and then spoon it out onto a baking sheet. It was really simple, and you just flip the falafel once in the oven. Your whole house will start to smell like a fragrant Mediterranean restaurant. It really brought me back!
This recipe has a few DCC twists to it, (like adding tahini baked into the falafel) and some extra red pepper flakes. But it retains all of that classic falafel flavor, and you can store the baked falafel in your fridge for about a week, or the “batter” to create fresh falafel up to a week as well. Just note that the fresh herbs here are CRITICAL - you can’t swap for dried! And while I used canned chickpeas to make it easier on myself, tI hear that using dried-then-soaked chickpeas really adds a whole new dimension to flavor and texture. I really enjoyed eating this recipe. Just note that if you reheat for leftovers, I would recommend brushing a little olive oil on each side of the falafel patty to keep them moist. So I hope you enjoy, and benefit from my cooking resolutions and trials and tribulations in the kitchen!
- 1 can of chickpeas, drained and rinsed
- ¼ white onion
- 1 clove garlic
- 1 tbsp cumin
- 2 tsp red pepper flakes
- 3 tbsp tahini
- 1 cup fresh cilantro leaves
- ¾ cup fresh parsley
- Juice of one lemon
- Preheat oven to 375 degrees F
- Put all ingredients in a food processor, and pulse until minced (NOT pureed)
- Lightly brush some olive oil on a baking sheet
- Using a tablespoon measure, spoon out the batter onto the sheet. Slightly press down to make small patties
- Bake for 15 minutes, then flip falafel to their other side
- Bake for another 10 minutes
- Remove and enjoy - either stuffed into pita, on a salad, or as a larger platter!
Thanks for stopping by! 
I’ve also been meaning to make Falafel for the longest time! I should probably make a huge list and stick it on my kitchen wall… I always forget what I’ve been meaning to try, and then get caught up making what I know. These look seriously too easy! Thanks for the inspiration
Ashley @ Fit Mitten Kitchen recently posted…HIIT TUESDAY WORKOUT #2
i have running lists EVERYWHERE of things I want to cook!
I LOVE your idea of having cooking resolutions. A few weeks ago I asked readers (and myself) for ideas/things we wanted to see on the blog/things they & I wanted to learn to make and I’m keeping a running list on a blog page, but I like your way of committing to a number of things that you will accomplish this year! plus I love falafel and it’s WAY healthier than the brownie batter shots I’m planning on posting tomorrow!
Ashley Renee recently posted…What I Ate Wednesday
but brownie batter shots sound so delicious…!
I’ve never attempted making a homemade falafel before, but these look downright DELICIOUS! I love making food that reminds you of memories, and it seems like you have a wonderful memory of Israel! Great recipe!
Heather - Butter & Burlap recently posted…Some {Unexpected} Good News!
thank you! it’s so fun to bring the world into your kitchen
OMG I LOVE LOVE LOVE that you made those resolutions, that is seriously awesome, I think I might do something like that next year!!! I’ve always loved falafel but have never tried making them at home, definitely need to try them now!
Phi @ The Sweetphi Blog recently posted…Watermelon Salsa Recipe
Haha, they have been so fun to work my way through!
I adore falafel, but haven’t tried it at home b/c I don’t fry at home! Totally want to try this! So cool that you went to Israel!
Julie @ Running in a Skirt recently posted…Caprese Wheat Berry Salad
I don’t fry at home either, so baking is a great option!
I LOVE falafel and I am so sad that I cannot have it right now on the Whole 30!
Hannah @ CleanEatingVeggieGirl recently posted…Healthier Dijon Tuna Salad in Avocado Boats
one day soon! you’re like 1/3 of the way there!
Making falafel is definitely on my baking bucket list, too! I think it’s so neat you had it in Isreal, I had it for the first time in Egypt and I’m afraid nothing else will compare!
This recipe sounds so good, I will have to give it a try!
Sam @ SugarSpun recently posted…Zucchini Roll
it really does taste like a different food when you eat it in the middle east
I didn’t know you two visited Israel! I went last summer too. The falafel is amazing! Your recipe looks delish too!
No way! Yeah, Nate spent like 2 months in Israel last summer. I had a blast visiting him!
I never quite knew what falafel was! It looks pretty similar to hummus but baked?
Stacie @ SimplySouthernStacie recently posted…Weekend Recap: Does This Even Count?
Yeah! It’s main ingredient is chickpeas, and filled with a lot of fresh herbs. Normally it is fried, but my version is baked
I love falafel! My mom went to Israel a few years ago and couldn’t stop talking about the food. It’s on my bucket list!
Laura @ Sprint 2 the Table recently posted…Rainbow Layer Cake [Recipe]
The food in Israel is fantastic. So fresh and lots of plant-based items!
I need to create some cooking resolutions, love that idea! I’ve never attempted to make felafels, but I really like them. this recipe sounds awesome, and love that they are baked.
My cooking resolutions have been a blast to work through!
I’ve never made falafel before (partly because I don’t want to deep-fry them), but now I have a big reason to!! These look amazing
Jess @hellotofit recently posted…Vietnamese style beef stir fry
Avoid the deep fryer and bake ‘em!