15 Easy Mediterranean Falafel Recipes

Crispy Baked Falafel with Tahini Sauce

This crispy baked falafel is a healthier twist on the classic deep-fried version and pairs beautifully with a creamy tahini sauce.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Olive oil spray

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, and flour. Pulse until the mixture is a coarse paste.
3. Season with salt and pepper, then shape into small balls or patties.
4. Place the falafel on a baking sheet lined with parchment paper and spray with olive oil.
5. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Serve with tahini sauce.

Zesty Lemon and Herb Falafel

Bright and fresh, this lemon and herb falafel brings a citrusy twist to your falafel experience.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• Zest and juice of 1 lemon
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/4 cup chickpea flour
• Salt and pepper to taste
• Olive oil spray

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine chickpeas, lemon zest, lemon juice, cilantro, dill, garlic, cumin, and chickpea flour. Pulse until well mixed.
3. Season with salt and pepper, then form into balls or patties.
4. Place on a parchment-lined baking sheet and spray with olive oil.
5. Bake for 20-25 minutes, flipping once, until golden brown.
6. Enjoy with a side of yogurt sauce.

Spicy Harissa Falafel

Add a touch of heat to your meal with these spicy harissa-infused falafels.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2 tbsp harissa paste
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1/4 cup breadcrumbs
• Salt to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, blend chickpeas, harissa paste, red onion, garlic, cumin, cilantro, and breadcrumbs until a uniform mixture forms.
3. Add salt to taste and shape into small balls or patties.
4. Arrange on a baking sheet lined with parchment and bake for 20-25 minutes, turning halfway.
5. Serve with a cooling cucumber dip.

Sweet Potato Falafel

These sweet potato falafels offer a sweet and savory flavor profile that’s both unique and delicious.

Ingredients:

• 1 medium sweet potato, peeled and boiled
• 1 cup chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/4 cup chickpea flour
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Mash the cooked sweet potato in a bowl and add the chickpeas, parsley, garlic, cumin, and chickpea flour.
3. Season with salt and pepper, then form into small balls or patties.
4. Place on a parchment-lined baking sheet and bake for 25-30 minutes, turning once until crispy.
5. Pair with a tahini dressing.

Beetroot Falafel

For a vibrant color and earthy flavor, try these beetroot falafels that are sure to impress.

Ingredients:

• 1 cup cooked beetroot, grated
• 1 cup chickpeas, drained and rinsed
• 1/4 cup fresh mint, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/4 cup oats, ground into flour
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine beetroot, chickpeas, mint, onion, garlic, coriander, and oat flour. Blend until smooth.
3. Add salt and pepper to taste, then shape into patties.
4. Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, flipping once.
5. Serve with a dollop of Greek yogurt.

Carrot and Ginger Falafel

A fusion of flavors, these carrot and ginger falafels are aromatic and slightly sweet, making them a distinctive choice.

Ingredients:

• 1 cup grated carrots
• 1 cup chickpeas, drained and rinsed
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 cup fresh coriander, chopped
• 1 tsp ground cumin
• 1/2 cup chickpea flour
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a food processor, combine carrots, chickpeas, ginger, garlic, coriander, cumin, and chickpea flour. Blend until a consistent mixture forms.
3. Adjust seasoning with salt and pepper, then shape into balls or patties.
4. Place on a baking sheet and bake for 20-25 minutes, turning halfway through.
5. Best served with a spicy tahini sauce.

Quinoa Falafel

Adding quinoa to falafel boosts its nutritional profile with extra protein and texture.

Ingredients:

• 1 cup cooked quinoa
• 1 cup chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/4 cup oat flour
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Combine quinoa, chickpeas, parsley, garlic, cumin, and oat flour in a food processor. Blend until well combined.
3. Add salt and pepper, shape into patties, and place on a baking sheet.
4. Bake for 20-25 minutes, flipping once.
5. Delicious when served with hummus.

Spinach and Feta Falafel

Infused with spinach and feta, these falafels offer a Mediterranean twist with rich flavors and vibrant color.

Ingredients:

• 1 cup spinach leaves, washed and chopped
• 1 cup chickpeas, drained and rinsed
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, blend spinach, chickpeas, feta, garlic, dill, and breadcrumbs until a smooth mixture forms.
3. Season with salt and pepper, shape into small balls or patties.
4. Arrange on a baking sheet and bake for 20-25 minutes, turning once.
5. Serve with tzatziki sauce.

Roasted Red Pepper Falafel

These falafels are packed with the smoky sweetness of roasted red peppers, enhancing the traditional flavors.

Ingredients:

• 1 red bell pepper, roasted and peeled
• 1 cup chickpeas, drained and rinsed
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tsp ground paprika
• 1/4 cup almond flour
• Salt to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Blend roasted red pepper, chickpeas, basil, garlic, paprika, and almond flour in a food processor.
3. Season with salt, shape into balls, and place on a lined baking sheet.
4. Bake for 20-25 minutes, turning once.
5. Excellent with a dollop of roasted garlic aioli.

Sundried Tomato Falafel

Bursting with rich, umami flavors, these sun-dried tomato falafels are a satisfying Mediterranean delight.

Ingredients:

• 1/2 cup sun-dried tomatoes, soaked if necessary
• 1 cup chickpeas, drained and rinsed
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a food processor, combine sun-dried tomatoes, chickpeas, basil, garlic, breadcrumbs, and oregano. Pulse until a coarse paste forms.
3. Season with salt and pepper, then shape into balls or patties.
4. Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, flipping once.
5. Serve with a side of tomato salsa.