Baked Falafel with Hummus and Cucumber Salad

Baked falafel with hummus and cucumber salad is a healthier take on the classic Middle Eastern favorite. These crispy, golden chickpea patties are baked instead of fried, making them light yet flavorful. Served with creamy hummus and a refreshing cucumber salad, this dish is perfect as a main course, appetizer, or part of a mezze platter.

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1. Why Baked Falafel Is a Must-Try

This recipe is a favorite for several reasons:

• Healthier Option: Baking reduces oil usage while keeping the falafel crispy.
• Bursting with Flavor: Fresh herbs, garlic, and spices pack every bite with bold flavor.
• Easy to Make: Simple to prepare and ideal for meal prep.
• Versatile: Enjoy as a wrap, salad topper, or snack.

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2. Ingredients Needed

For the Falafel:

• 1 cup dried chickpeas (soaked overnight) or 1 can (15 oz) chickpeas, drained and rinsed.
• 1 small onion, chopped.
• 3 garlic cloves, minced.
• ½ cup fresh parsley, chopped.
• ½ cup fresh cilantro, chopped.
• 1 tsp ground cumin.
• 1 tsp ground coriander.
• ½ tsp baking powder.
• 3 tbsp all-purpose flour (or chickpea flour for gluten-free).
• ½ tsp salt.
• ¼ tsp black pepper.
• 2 tbsp olive oil (for brushing).

For the Cucumber Salad:

• 1 cucumber, diced.
• 1 cup cherry tomatoes, halved.
• ¼ cup red onion, finely sliced.
• 2 tbsp fresh parsley or mint, chopped.
• 1 tbsp olive oil.
• 1 tbsp lemon juice.
• Salt and pepper to taste.

For Serving:

• 1 cup hummus (store-bought or homemade).
• Warm pita bread or wraps.
• Fresh greens like arugula or spinach (optional).

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3. Tools You’ll Need

• Food processor.
• Baking sheet.
• Parchment paper.
• Mixing bowls.

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4. Step-by-Step Recipe

1. Prepare the Falafel Mixture

1. If using dried chickpeas, soak them overnight in cold water. Drain and rinse before use.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper.
3. Pulse until the mixture is well blended but slightly coarse (not pureed). The mixture should hold together when pressed. Refrigerate for 30 minutes to firm up.

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2. Form and Bake the Falafel

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Scoop about 2 tablespoons of the falafel mixture and form into small patties or balls. Place them on the prepared baking sheet.
3. Brush the falafel with olive oil on both sides.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

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3. Make the Cucumber Salad

1. In a mixing bowl, combine diced cucumber, cherry tomatoes, red onion, and parsley or mint.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss well.

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4. Serve and Enjoy

1. Spread a generous layer of hummus on a plate or in a pita.
2. Top with baked falafel, cucumber salad, and optional greens.
3. Serve immediately with additional hummus or hot sauce on the side.

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5. Creative Variations

Put your own spin on this classic dish with these ideas:

1. Spicy Falafel:

• Add red chili flakes or a pinch of cayenne pepper to the falafel mixture.

2. Vegan Tzatziki:

• Serve with a plant-based cucumber-yogurt sauce for a creamy twist.

3. Gluten-Free Option:

• Use chickpea flour instead of all-purpose flour.

4. Grain Bowl:

• Serve falafel over quinoa or rice with a drizzle of tahini.

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6. Tips for Perfect Baked Falafel

• Don’t Use Canned Chickpeas Without Drying: If using canned chickpeas, pat them very dry to avoid a soggy mixture.
• Refrigerate the Mixture: Chilling helps the falafel hold its shape during baking.
• Brush with Olive Oil: This ensures a golden, crispy exterior even without frying.
• Serve Fresh: Falafel tastes best when warm and freshly baked.

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7. Serving and Gifting Suggestions

This dish is versatile and perfect for sharing:

• Casual Lunch: Serve falafel in pita with greens and a dollop of hummus or tahini sauce.
• Dinner Party: Arrange as part of a mezze platter with olives, tabbouleh, and stuffed grape leaves.
• Meal Prep: Store baked falafel in the refrigerator and reheat for quick lunches.
• Gift Idea: Package uncooked falafel mixture in a container with cooking instructions for a ready-to-bake treat.

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FAQs

1. Can I freeze falafel?

Yes! Freeze baked falafel in an airtight container for up to 3 months. Reheat in the oven at 375°F (190°C) until warm and crispy.

2. Can I fry the falafel instead of baking?

Absolutely! Heat oil in a skillet over medium heat and fry until golden brown, about 2-3 minutes per side.

3. What if my falafel mixture is too wet?

Add more flour, one tablespoon at a time, until the mixture holds together.

4. Can I make the falafel mixture ahead of time?

Yes! Prepare and refrigerate the mixture for up to 24 hours before forming and baking.

5. How do I store leftovers?

Store baked falafel in an airtight container in the refrigerator for up to 3 days.

6. Can I use a blender instead of a food processor?

A blender may work, but pulse in small batches to avoid over-processing.

7. What pairs well with falafel?

Serve with tabbouleh, pickled vegetables, or roasted eggplant for a complete meal.

8. How do I make this dish nut-free?

Simply omit nuts in the salad if using, and avoid nut-based sauces.

9. Can I use dried parsley and cilantro?

Fresh herbs are recommended, but dried herbs can be substituted in a pinch (use 1/3 the amount).

10. What other toppings can I add?

Try sliced avocado, tahini drizzle, or pickled red onions for extra flavor.

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Enjoy making and sharing this baked falafel with hummus and cucumber salad—a delicious, healthy dish that’s perfect for any occasion! 🌿✨