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Baked Falafel

Falafel is served as an appetizer, on a salad, or with hummus and tahini. Falafel is a favourite among vegetarians. Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Cuisine Middle East
Servings 4


  • 2/12- 3  Cup mung beans sprouts
  • 1 large onion chopped
  • 4 tbsp chickpea flour (besan)
  • ½ cup chopped parsley
  • 2 tsp zaatar
  • 11/2 tsp salt
  • ½ tsp pepper
  • 5-6 cloves garlic
  • Olive oil to cook
  • Sesame seeds to coat


  • Make coarse paste with garlic in a food processor or a mixer grinder. Add 2-3 teaspoons water.Blend in batches.
  • Once done add chopped onion, parsley and  to the mixture.
  • Add spices and mix well. Check salt if needed
  • Make 4’’ patties and coat with sesame seeds. Repeat with the remaining mixer.Refrigerate for 30 minutes.
  • Heat a frying pan. Add olive oil and place the falafel in the pan.
  • Cover and cook for 10 minutes at medium heat on each side
  • Flip each falafel and cook on both sides for another 5 minutes.
  • Serve with hummus, pita bread, Lebanese pickle and mint.



  • Soak 1 cup whole moong beans overnight, drain the next morning, then cover with a net for a whole day in a warm place.
  •  I make the falafel mix a couple of hours before cooking for the flavours to blend.
  •  You can serve with any spicy sauce if you like a little heat in your food.
  • The patties will be soft to handle but will come together beautifully once refrigerated and cooked.
Keyword vegetarian