Baked Falafel | Cook for Your Life | At Fred Hutch

Baked Falafel

Rated 4.3 out of 5
4.3 out of 5 stars (based on 12 reviews)

Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Perhaps you have already tried falafel or at least heard of it. Many chefs deep fry them, but we decided to bake them for a more nutrient-dense version. The results are crisp and flavorful falafels...

These herby balls packed with phytonutrient power from garlic, onions, cilantro and parsley. Bring up the nutritional value by serving alongside fresh vegetables like tomatoes, cucumbers and lettuce. Since beans are not a complete protein, serve falafels with a side of brown rice or bulgur wheat or with a whole-grain pita.


  • 1 (15.5 ounce) can of chickpeas
  • 1 small red onion, cut into chunks
  • 1-2 garlic cloves, peeled
  • 1 cup fresh cilantro, roughly chopped
  • 1 cup fresh parsley, roughly chopped
  • ½ cup chickpea flour or whole-wheat flour
  • ¼ teaspoon salt
  • ½ teaspoon olive oil (for baking sheet, optional)
  • Tzatziki sauce, for serving (optional)
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Nutrition Facts


278 cals


11 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


37 g


7 g


10 g


11 g


419 mg


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, then coat it with olive oil. Set aside.
  2. Add the remaining ingredients to a blender or food processor and blend until the mixture is the consistency of a moist cookie dough. Let the mixture sit for 15 minutes.
  3. Make 1-inch-sized balls from the mix and place on the oiled baking sheet, leaving space in between balls (should yield approximately 8 balls). Bake for 15 minutes, flipping about halfway through the cooking time. Remove the pan from the oven. Serve immediately with Tzatziki or sauce of choice.

Chef Tips

To save time, you can prepare falafel mix ahead of time and store in the refrigerator for 1 to 2 days, then bake when you are ready to serve. 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society