Recipe of the week- Baked Falafel


  • 2 cups chickpeas (soaked overnight)
  • ½ cup finely chopped onion
  • 3 garlic cloves minced
  • ½ cup sesame seeds
  • 1 1/2 cup finely chopped coriander and mint leaves (parsley is optional)
  • 1 green chilli
  • ¾ tsp. salt
  • 2 tsp. ground cumin
  • 1 tsp. baking powder
  • 2 tsp. ground coriander
  • ¼ tsp. ground black pepper
  • ½ tsp. cayenne pepper


Run the soaked chickpeas through a food processor. Blend onions, garlic, sesame seeds, parsley, salt, cumin, baking powder, coriander, black pepper, and cayenne pepper and let stand for an hour. Form into 1” balls flatten slightly and steam till cooked. You will know that they are cooked when the easily come off the steamer without sticking to it or breaking. Now bake at 200 C on a baking tray for a few minutes till brown and then turn over so that both sides get brown and crispy.

Alternatively bake the falafel instead of steaming. Turnover and bake the other side too.


Baked falafel can be made into a meal by wrapping them in amaranth/ whole wheat wraps with assorted vegetables and mayonnaise or other dips like babaganoush.

Makes about 25-30 falafels