High Protein Baked Falafel
Elevate your falafel game with this High Protein Baked Falafel recipe, a nutritious twist on the beloved Middle Eastern classic! Packed with protein-rich chickpeas and quinoa, these oven-baked falafels are irresistibly crispy on the outside and delightfully tender on the inside. Fresh herbs like parsley and cilantro combine with aromatic spices, garlic, and a kick of lemon juice for bold, vibrant flavor in every bite. Perfect for meal prep, these wholesome falafels are gluten-free-friendly (using whole wheat breadcrumbs), lower in fat compared to the traditional fried versions, and entirely fuss-free thanks to the baking method. Serve them warm in a pita, over a fresh salad, or with a tangy yogurt sauce for a satisfying and healthy meal that’s ideal for vegetarians or anyone seeking plant-based protein. Ready in under an hour, these nutritious falafels are great for any occasion! Keywords: high-protein falafel, baked falafel, healthy falafel recipe, vegetarian, plant-based protein, easy falafel recipe.
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Recipe Information
Ingredients
- 400 grams canned chickpeas (drained and rinsed)
- 100 grams cooked quinoa
- 1 small red onion, chopped
- 2 cloves garlic cloves, minced
- 30 grams fresh parsley, chopped
- 30 grams fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 60 grams whole wheat breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, add the chickpeas, cooked quinoa, red onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, baking powder, lemon juice, olive oil, salt, and black pepper.
Pulse the mixture until it starts to come together but still has a bit of texture. Scrape down the sides as necessary to ensure everything is evenly mixed.
Transfer the mixture to a bowl, and stir in the breadcrumbs until well combined.
Using your hands, form small balls of the mixture, about the size of a golf ball, and place them on the prepared baking sheet. Flatten each ball slightly to form a patty shape.
Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the falafels are golden brown and crisp on the outside.
Remove from oven and let them cool slightly on the pan before serving.
Serve the high protein baked falafels warm, with your choice of pita, salad, or a yogurt-based sauce.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 23.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2114 mg | 45% | |
*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.
