For a long time, I had no idea what falafel truly was. It's time to admit that many of us might feel the same, especially if we don't live near a vibrant Middle Eastern culinary scene.

However, once you try falafel, it's hard not to appreciate the hype. After tasting it for the first time, I instantly got why people love it, and now I always order it when I see it on a menu.

Inspired by my favorite new Mediterranean restaurant for a cozy Valentine's dinner at home, these falafel took center stage. Check out that post for the Love Hummus and cauliflower tabbouleh recipes I paired with them, but let's focus on the falafel now.

herby green chickpea falafel

Let's start with the basics: Falafel typically consists of fried balls or patties made from ground chickpeas or fava beans, mixed with herbs and spices. Though its origins trace back to Egypt, falafel has become a worldwide favorite, particularly among vegetarians who enjoy these tasty bites, especially in a pita with tahini and veggies.

I was hesitant to make falafel at home due to the greasy smell and mess that frying creates. But when I found this baked recipe with rave reviews, I decided to give it a shot. Using my own blend of chickpeas, herbs, and onions, I made a version that's so delicious and simple it's now a staple in our weeknight meals.

herby green chickpea falafelherby green chickpea falafel

Before you get started, here are some essential tips:

– Use dried chickpeas (canned won't work). Just soak them in water for at least 4 hours or overnight without cooking them first.

– Baking results in a falafel that's crispy on the outside and fluffy on the inside — a much healthier choice than frying.

– I love that these are plant-based, gluten-free, vegan, and loaded with protein and fiber.

– I usually double the recipe and freeze the leftovers. Just thaw and reheat in a 400-degree oven when you're ready to eat.

– You can enjoy these in a pita (with hummus, yes please!) or on a salad for a lighter meal.

If you haven't tried falafel yet, now's the time! Scroll down to see the recipe and let me know if you give it a go.

Ingredients

for the falafel

  • 1 cup dried chickpeas
  • 2 cups assorted fresh herbs (I used cilantro, mint, and dill)
  • 1 bunch sliced scallions
  • 3 cloves minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons kosher salt
  • extra-virgin olive oil

for serving

  • 1 cup chopped romaine
  • 1 cup diced cucumbers
  • 4 radishes, thinly sliced
  • pickled red onions
  • lemon wedges
  • tzatziki (I opted for store-bought)

Instructions

  1. Place the dried chickpeas in a large container, covering them with cold water to allow them to triple in size. Let them soak at room temperature for 4 hours or overnight. Drain, rinse, and dry when ready.
  2. Add all falafel ingredients to a blender or food processor. Pulse until the chickpeas are finely minced but not puréed, scraping down the sides as necessary. The mixture should be just sticky enough to form into balls.
  3. Chill the mixture in the fridge for 15 minutes. In the meantime, preheat your oven to 375°F and line a baking sheet with parchment paper, lightly greased with olive oil.
  4. Form the falafel into 2-inch balls with your hands, keeping in mind that they may be a bit crumbly.
  5. Arrange the falafel on the prepared baking sheet, spacing them 2 inches apart. Bake for 15 minutes, flip them, and bake for an additional 10-15 minutes until golden brown and crispy.
  6. While baking, combine the romaine, cucumbers, radishes, and red onions in a bowl. Drizzle with olive oil, a squeeze of lemon juice, sprinkle with salt, and mix well.
  7. To serve, place a scoop of tzatziki on each plate, add a portion of the salad, and top with a few falafel. Enjoy!

*The falafel can be stored in the fridge for about 3 days or frozen for a couple of months. To eat, thaw and reheat in a 350-degree oven.