Low Sodium Baked Falafel

Discover a healthier twist on a Middle Eastern classic with this Low Sodium Baked Falafel recipe—perfectly crisp on the outside, tender on the inside, and packed with flavor. Made using dried chickpeas, fresh herbs like parsley and cilantro, and an aromatic blend of cumin, coriander, and a hint of cayenne, this recipe is a heart-smart alternative to traditional fried falafel. Baked to golden perfection with a light brush of olive oil, these falafel balls are not only low in sodium but also free of unnecessary additives. Ready in under an hour, they make a delicious plant-based option for lunch, dinner, or meal prep. Serve these wholesome falafels over a vibrant salad, tucked into warm pita, or paired with creamy tahini sauce for a satisfying, guilt-free meal! Keywords: low sodium falafel, baked falafel recipe, healthy falafel, plant-based falafel.

Nutriscore Rating: 91/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 0.5 cup Onion, chopped
• 2 Garlic cloves, minced
• 0.5 cup Fresh parsley, chopped
• 0.5 cup Fresh cilantro, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.25 teaspoon Ground black pepper
• 0.125 teaspoon Cayenne pepper
• 0.5 teaspoon Baking powder
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil

Directions

Step 1

Place the dried chickpeas in a large bowl and cover them with cold water. Let them soak overnight, or for at least 12 hours to soften.

Step 2

Drain and rinse the soaked chickpeas thoroughly. Pat them dry using a clean kitchen towel or paper towels.

Step 3

In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, black pepper, and cayenne pepper.

Step 4

Pulse the mixture several times in the food processor, scraping down the sides of the bowl as needed, until the mixture is coarsely ground but well-combined. It should be able to hold together when pressed.

Step 5

Add the baking powder and flour to the chickpea mixture and pulse a few additional times until just combined.

Step 6

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease with olive oil.

Step 7

Using your hands or a small cookie scoop, form the chickpea mixture into small patties or balls, about 1 inch in diameter.

Step 8

Place the falafel balls on the prepared baking sheet. Brush the tops lightly with olive oil to help them brown.

Step 9

Bake in the preheated oven for about 25 minutes, flipping halfway through the baking time, until golden brown and slightly crispy on the outside.

Step 10

Remove from the oven and let them cool slightly before serving.

Step 11

Serve the baked falafel with your choice of accompaniments such as pita bread, hummus, tahini sauce, or a fresh salad.

Nutrition Facts

Serving size	(576.5g)

Amount per serving	% Daily Value*
Calories	1161.8

Total Fat 43.4g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 375.1mg	0%
Total Carbohydrate 158.9g	0%
Dietary Fiber 44.9g	0%
Total Sugars 28.4g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 603.9mg	0%
Iron 25.7mg	0%
Potassium 3336.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 15.8%

Carbs: 52.2%