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    You are in: Home / Recipes / Baked Falafel Recipe
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    Baked Falafel

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 22, 2010

      I forgot to add the olive oil - oops! - but these still turned out pretty tasty. And like the other reviewers, I upped the oven temp. We found that baking them at 400 for about 18-20 minutes helped the little guys brown a little more.

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    • on April 08, 2010

      Excellent! I really liked the flavor of the finished falafel. I modified the recipe slightly based on what I had on hand: cumin seeds for ground cumin (and a little extra since there is no such thing as too much cumin!); 4 tbsp cilantro (in lieu of the 3 tbsp parsley + 1 tbsp cilantro--cilantro is delicious-er); and a little more lemon juice to bring the dough together. I got about 15 patties when I made them. I baked at 450 degrees and they came out slightly browned and delicious. Thank you so much!!

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    • on May 28, 2012

      I decided to cook the onion before adding it to the mixture. Next time I would up the spices a bit.

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    • on May 12, 2012

      Pretty good stand-in for falafel when I had a craving but no time to soak and grind beans, plus wanted to avoid frying. I used a food processor because I was too lazy to chop everything. Maybe I made my falafel "patties" a little bigger because I only got 10 of them, which was just enough for DH and myself. We ate them on pita bread with cucumber, onion, tomato, lettuce, and tahini sauce. I also followed other reviewers' suggestion to bake at 400F for 18-20 minutes and it was perfect.

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    • on March 12, 2011

      I like the flavors of this recipe, but there is NO WAY it serves 20. That's got to be a mistake. I doubled the recipe and made my balls *slightly* larger, and I got 12 of them. Also, I wasn't able to mash the beans with a fork. They were too hard, so I pulsed them in my mini food processor. But I loved the flavor. I grated the onion so that there wouldn't be chunks (my husband is picky) and I used more cilantro instead of the parsley. I served mine Greek style: on pita pockets with tzatziki sauce, fresh spinach leaves, and feta cheese. Yum!

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    • on February 17, 2010

      Flavor was very falafelly... but texture was not crispy at all. I would suggest more heat or just to break down and pan fry these. A poster on the website this comes from suggested baking them at 450, I'm definitely going to try that next time, it sounds a little more right.

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    Nutritional Facts for Baked Falafel

    Serving Size: 1 (27 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 32.7
     
    Calories from Fat 4
    14%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 82.4 mg
    3%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.1 g
    0%
    Protein 1.2 g
    2%

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