These crispy baked falafel bites are packed with the fresh, exotic flavours of lemon, cinnamon and cumin. Use them in a wrap with hummus and fresh vegetables or serve on a skewer as a crowd-pleasing appetizer.

What’s the deal with deep frying?
Yields 15 falafel bites
These crispy baked falafel bites are packed with the fresh, exotic flavours of lemon, cinnamon and cumin. Use them in a wrap with hummus and fresh vegetables or serve on a skewer as a crowd-pleasing appetizer.
15 minPrep Time
36 minCook Time
51 minTotal Time
Ingredients
- 2 tablespoons olive oil
- 1 (19 oz) can chickpeas, drained and patted dry
- ¼ cup almonds
- 1 bundle parsley (about 2 cups chopped)
- ½ cup diced red onion
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- 1 large egg
- ¼ teaspoon salt
- dash of pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit. Drizzle olive oil onto a medium-sized cookie sheet until coated.
- **In the bowl of a small food processor, chop chickpeas until they reach a crumbly consistency. Transfer chickpeas to a medium-sized mixing bowl.
- In the same food processor, chop the almonds. Transfer to the same mixing bowl. Repeat for the parsley.
- Add the diced red onion, minced garlic, lemon juice, ground cumin and ground cinnamon to the mixing bowl. Mix together with your hands until all ingredients are combined.
- Add egg, salt and pepper. Continue to mix with your hands until mixture is thoroughly combined and can easily be shaped into small balls.
- Shape falafel dough into golf-ball sized balls. Flatten slightly on each side and place on prepared baking sheet.
- Bake for 15-18 minutes. Remove sheet from oven, flip falafels over and continue to bake for another 15-18 minutes or until golden brown on both sides.
Notes
**If you don’t have a food processor, you can definitely do all the work by hand (it will just take you a little longer to do all the prep work). Also, if you have a large food processor, feel free to combine all the ingredients at once. Unfortunately I only have a little guy so this is how I do it.
Make the balls slightly smaller, put them on a skewer with some hummus and tomato and turn it into a crowd-pleasing appetizer.
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