Mini Baked Falafel Discs

There are some recipes that become instant classics in a household, the ones that get requested for weeknight dinners, potlucks, and lazy Sunday afternoons alike. For our family, this Mini Baked Falafel Discs recipe is one of those champions. I still remember the first time I made them. I was on a mission to find a healthier, less messy alternative to the deep-fried falafel balls we loved from our favorite Middle Eastern takeaway. I was skeptical; could a baked version ever truly capture the satisfying crunch and moist, herby interior of the original? The aroma that filled the kitchen as they baked—a warm, earthy blend of cumin, coriander, and fresh herbs—was the first sign that I was onto something special. When I pulled the tray of golden-brown discs from the oven, my kids, usually wary of anything “too healthy,” came running. We devoured the first batch straight off the baking sheet, dipping them in a simple tahini sauce. They were a revelation: perfectly crisp on the outside, tender and flavorful on the inside, and completely guilt-free. Since that day, these mini falafels have become a staple. We tuck them into pita pockets for quick lunches, scatter them over salads for a protein boost, and serve them on platters with hummus and tzatziki when friends come over. They are endlessly versatile, incredibly delicious, and a testament to the fact that healthy food can be the most satisfying food of all.

Ingredients

• 1 ½ cups (290g) Dried Chickpeas: This is the non-negotiable star of the show. Using dried chickpeas (soaked overnight) instead of canned is the secret to falafel that holds together perfectly and has a light, fluffy texture, not a pasty one.
• 1 medium Yellow Onion, roughly chopped: Provides a foundational sweet and savory flavor that complements the earthiness of the chickpeas.
• 4-5 cloves Garlic, peeled: Adds a pungent, aromatic kick. Feel free to adjust the amount based on your love for garlic.
• 1 cup packed Fresh Parsley, stems and leaves: Delivers a bright, clean, and slightly peppery flavor. Flat-leaf (Italian) parsley is generally preferred for its more robust taste.
• 1 cup packed Fresh Cilantro, stems and leaves: Lends a distinctive, citrusy note that is classic to falafel. If you’re not a fan of cilantro, you can substitute it with more parsley or even fresh dill.
• 1 ½ teaspoons Ground Cumin: This spice is essential for the characteristic warm, smoky, and earthy flavor of falafel.
• 1 teaspoon Ground Coriander: Provides a sweet, citrusy, and slightly floral note that beautifully balances the cumin.
• 1 ½ teaspoons Sea Salt (or to taste): Crucial for enhancing all the other flavors in the mixture.
• ½ teaspoon Black Pepper, freshly ground: Adds a subtle touch of heat and spice.
• 1 teaspoon Baking Powder: This is our secret weapon for baked falafel. It helps the discs puff up slightly in the oven, creating a lighter, more tender interior.
• 2 tablespoons All-Purpose Flour (or Chickpea Flour for Gluten-Free): Acts as a binder, helping the mixture cohere and ensuring the discs don’t crumble during baking.
• 2-3 tablespoons Olive Oil: Used for brushing the discs before baking, this helps them achieve a beautiful golden-brown color and a satisfyingly crisp exterior.

Instructions

1. Soak the Chickpeas: The night before you plan to make the falafel, place the dried chickpeas in a large bowl and cover them with at least 3-4 inches of cold water. They will triple in size, so be generous with the water. Let them soak on the counter for at least 12 hours, or up to 24 hours. Once soaked, drain them thoroughly and pat them dry with a clean kitchen towel. Do not cook the chickpeas; they must be raw for the correct texture.
2. Combine Aromatic Ingredients: In the bowl of a large food processor, add the chopped yellow onion, garlic cloves, fresh parsley, and fresh cilantro. Pulse the mixture 5-6 times until the ingredients are finely minced into a rough, pesto-like consistency. Scrape down the sides of the bowl as needed.
3. Process the Chickpeas: Add the soaked and drained chickpeas to the food processor with the herb mixture. Pulse in short bursts, about 10-15 times. You are aiming for a texture that resembles coarse sand or fine gravel. It’s crucial not to over-process the mixture into a smooth paste like hummus. A crumbly, slightly chunky texture is what will give your falafel its signature bite.
4. Add Seasonings and Binders: Scrape down the sides of the food processor bowl one last time. Sprinkle the ground cumin, ground coriander, sea salt, black pepper, baking powder, and flour evenly over the top of the chickpea mixture. Pulse another 5-7 times, just until everything is well combined. The mixture should hold together when you pinch a small amount between your fingers.
5. Chill the Mixture (Crucial Step): Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour, or up to 4 hours. Chilling allows the flavors to meld and, more importantly, helps the mixture firm up, making it much easier to shape and preventing the discs from falling apart in the oven.
6. Preheat and Prepare: When you’re ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
7. Shape the Discs: Remove the chilled mixture from the refrigerator. Using your hands or a small cookie scoop (about 1 to 1.5 tablespoons), scoop out portions of the mixture. Roll each portion into a ball, then gently flatten it into a small disc, about ½-inch thick and 1 ½ to 2 inches in diameter. Place the formed discs on the prepared baking sheet, leaving a little space between each one.
8. Brush with Oil and Bake: Using a pastry brush, lightly brush the tops of the falafel discs with olive oil. This is key to getting them crispy and golden. Bake for 15-20 minutes, then carefully remove the baking sheet from the oven. Flip each disc over, brush the new tops with a little more olive oil, and return to the oven.
9. Finish Baking: Bake for another 10-15 minutes, or until the discs are firm to the touch, deeply golden brown, and crisp on both sides.
10. Serve and Enjoy: Remove the falafel from the oven and let them cool for a few minutes on the baking sheet. They will firm up slightly as they cool. Serve them warm with your favorite dips and sides.

Nutrition Facts

• Servings: This recipe yields approximately 30-35 mini discs.
• Calories Per Serving (4 discs): Approximately 220 kcal
• High in Plant-Based Protein: A single serving provides a significant amount of protein, sourced entirely from chickpeas, which is essential for muscle repair, energy, and keeping you feeling full and satisfied.
• Excellent Source of Fiber: Chickpeas are packed with dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of satiety, making these discs a wonderfully filling snack or meal component.
• Low in Saturated Fat: Because these falafels are baked with just a touch of heart-healthy olive oil instead of being deep-fried, they are significantly lower in saturated and unhealthy fats, making them a fantastic choice for cardiovascular health.
• Rich in Key Minerals: This recipe is a good source of important minerals like manganese, which is vital for bone health and metabolism, and folate, which is crucial for cell growth and function.
• Packed with Fresh Herbs: The generous amounts of parsley and cilantro aren’t just for flavor; they are loaded with vitamins A, C, and K, as well as powerful antioxidants that help fight inflammation in the body.

Preparation Time

This recipe requires some planning ahead, but the active work is minimal. The total time is broken down as follows: Soaking Time: 12-24 hours (inactive); Preparation and Chilling Time: Approximately 1 hour 20 minutes (20 minutes active prep, 1 hour inactive chilling); Baking Time: Approximately 25-35 minutes. This makes it a great recipe to prep in the morning for an easy and delicious dinner in the evening.

How to Serve

These mini baked falafel discs are incredibly versatile. Their small size makes them perfect for snacking, appetizers, or building a larger meal. Here are some of our favorite ways to serve them:

• The Classic Mini Pita Pocket:
  • Gently warm mini pita breads.
  • Stuff each pita with 3-4 falafel discs.
  • Add a generous dollop of creamy tahini sauce or tzatziki.
  • Fill with fresh toppings like shredded lettuce, diced tomatoes, thinly sliced cucumber, and pickled red onions.
• The Ultimate Appetizer Platter:
  • Arrange the warm falafel discs on a large board or platter.
  • Surround them with a variety of dips in small bowls: classic hummus, smoky baba ghanoush, and a vibrant garlic-herb yogurt dip.
  • Add other mezze elements like Kalamata olives, feta cheese cubes, marinated artichoke hearts, and warm pita wedges for dipping.
• The Nourishing Falafel Power Bowl:
  • Start with a base of fluffy quinoa, couscous, or mixed greens.
  • Top with 5-6 falafel discs.
  • Add a rainbow of chopped vegetables: bell peppers, cherry tomatoes, shredded carrots, and radishes.
  • Drizzle generously with a lemon-tahini dressing or a simple vinaigrette.
  • Finish with a sprinkle of toasted sesame seeds or crumbled feta cheese.
• As a Crispy Salad Topper:
  • Prepare your favorite green salad (a mix of romaine, spinach, and arugula works well).
  • Add Mediterranean-inspired ingredients like cucumbers, tomatoes, red onion, and olives.
  • Break a few falafel discs into coarse crumbles over the top to act as flavorful, protein-packed “croutons.”
• Kid-Friendly “Dippable” Snack:
  • Serve a plate of warm falafel discs alongside kid-approved dips.
  • Hummus is a classic choice.
  • A simple, mild yogurt dip (plain Greek yogurt mixed with a squeeze of lemon and a pinch of salt) is also a big hit.
  • Include some veggie sticks like carrots, cucumbers, and bell peppers for a complete and healthy snack plate.

Additional Tips

1. The Dried Chickpea Rule: It bears repeating: do not use canned chickpeas. Canned chickpeas are already cooked and contain too much moisture, which will result in a mushy paste that falls apart. The firm, starchy texture of soaked, uncooked chickpeas is the structural foundation of good falafel.
2. Don’t Over-Process: The biggest mistake when making falafel is turning the mixture into a smooth purée in the food processor. Pulse in short, sharp bursts and check the texture frequently. It should be crumbly and coarse, which creates a light, airy interior rather than a dense, heavy one.
3. Embrace the Chill: Don’t skip the chilling step. This hour in the refrigerator is critical. It allows the flour to absorb excess moisture and the mixture to firm up, making the discs incredibly easy to shape. It also helps the flavors meld and deepen.
4. Achieving the Perfect Crisp: The combination of a hot oven (400°F / 200°C) and brushing with olive oil is what creates that desirable crunch. Be sure to flip them halfway through and brush the other side with oil to ensure they are evenly crisp and golden.
5. Freezer-Friendly Meal Prep: These falafels freeze beautifully. For best results, shape the discs and place them on a parchment-lined baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen, just add 10-12 minutes to the total baking time. You can also freeze them after baking for a quick reheat in the oven or air fryer.
6. Spice It Up (or Down): This recipe is a fantastic base for experimentation. For a little heat, add ¼ to ½ teaspoon of cayenne pepper or a pinch of red pepper flakes. For extra warmth, add a dash of turmeric or smoked paprika. Feel free to adjust the amounts of cumin and coriander to your personal taste.
7. Managing Moisture: If your mixture feels too wet to hold a shape (this can happen if your herbs or chickpeas weren’t dried well enough), add another tablespoon of flour (chickpea or all-purpose) and mix again. If it feels too dry and crumbly, add a teaspoon of water or lemon juice at a time until it just holds together.
8. Uniformity is Key: Using a small cookie scoop or a tablespoon measure to portion out the mixture ensures that all your discs are a uniform size. This not only looks more professional but, more importantly, it helps them all bake evenly in the same amount of time.

Frequently Asked Questions (FAQ)

1. Why did my baked falafel fall apart?
This is the most common issue and usually has one of two causes. First, you may have used canned chickpeas instead of soaked dried chickpeas. Canned ones are too soft and wet. Second, you might have over-processed the mixture into a smooth paste, which lacks the coarse, crumbly structure needed to bind together. Ensure your mixture resembles coarse sand and that you chill it for at least an hour before shaping.

2. I only have canned chickpeas. Can I still make this recipe?
While highly discouraged for optimal results, you can try it in a pinch. You must drain, rinse, and then thoroughly dry the canned chickpeas. Lay them on a baking sheet lined with paper towels and let them air-dry for an hour, or even roast them in the oven for 10-15 minutes to dry them out. You will likely need to add an extra tablespoon or two of flour to the mixture to help it bind. The final texture will be denser than the traditional version.

3. Can I make these mini falafel discs in an air fryer?
Absolutely! An air fryer is a fantastic way to make these falafels extra crispy. Preheat your air fryer to 375°F (190°C). Arrange the discs in a single layer in the basket (you may need to work in batches). Lightly spray or brush them with oil. Air fry for 10-12 minutes, flipping halfway through, until they are golden and crisp.

4. Are these baked falafel discs gluten-free?
They can be easily made gluten-free. The main recipe uses a small amount of all-purpose flour as a binder. Simply substitute the all-purpose flour with an equal amount of certified gluten-free chickpea flour (garbanzo bean flour) or even a gluten-free all-purpose baking blend. All other ingredients are naturally gluten-free.

5. How do I store and reheat leftovers?
Store leftover falafel discs in an airtight container in the refrigerator for up to 5 days. They will lose their crispness upon refrigeration. To bring them back to life, the best way to reheat them is in an oven or toaster oven at 350°F (175°C) for 5-8 minutes, or in an air fryer for 3-4 minutes, until warmed through and crispy again. Microwaving is not recommended as it will make them soft and soggy.

6. My baked falafel turned out dry. What went wrong?
Dryness in baked falafel can be caused by a few things. You may have over-baked them; keep a close eye on them during the last few minutes of cooking. Another reason could be not adding enough fat. The light brushing of olive oil is crucial not just for crispiness but also for adding moisture. Finally, ensure you didn’t add too much flour, as this can absorb too much of the natural moisture from the chickpeas and herbs.

7. Can I use different herbs? I don’t like cilantro.
Yes, the herbs are flexible. The classic combination is parsley and cilantro, but if you have the “cilantro tastes like soap” gene or simply don’t have it on hand, you can easily adapt. The best substitution is to simply use more parsley. You could also experiment by adding a small amount of fresh mint for a bright, cool flavor or fresh dill for a slightly tangy, grassy note that also pairs beautifully with chickpeas.

8. What is the best dipping sauce for baked falafel?
The possibilities are endless! A classic Tahini Sauce (tahini, lemon juice, garlic, water) is the most traditional and arguably the best pairing. A creamy Tzatziki Sauce made with Greek yogurt, grated cucumber, dill, and lemon provides a cool and refreshing contrast. For something different, try a spicy red pepper dip like Muhammara or even a simple Garlic Aioli. Hummus is also a perfect, natural partner.

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