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Chickpea Recipes: Baked falafel in a flatbread with cucumber, tomato and feta

Lighter Herby Baked Falafel

Baked falafel is a perfect vegetarian meal and it's light and healthy as well! Serve with flatbread and some cucumber and tomato for added crunch.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 falafel
Calories 147kcal


  • 2 400g tins Chickpeas drained and rinsed
  • 1 Red Chilli deseeded
  • 1 large bunch Coriander (Cilantro)
  • 1 large bunch Fresh Parsley
  • 1-2 tablespoon Olive Oil
  • 2 cloves Garlic
  • ½ Lemon juiced
  • Salt
  • Flour as needed


  • Heat the oven to 180°C/350°F. Add the chickpeas, chilli, coriander, parsley, olive oil, garlic, lemon juice and a good sprinkling of salt to a food processor and blend until smooth. The mixture should be pretty sticky.
  • Tip out into a bowl and stir through the flour, a spoonful at a time, until you have a dry enough mixture to make patties out of it. Form into 10 patties and place on a greaseproof paper lined baking tray. Bake for 20 minutes.


Calories: 147kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Sodium: 6mg | Potassium: 254mg | Fiber: 6g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 10.7mg | Calcium: 42mg | Iron: 2.4mg