Total Time
20hrs 50mins
Prep 20 hrs
Cook 50 mins

You will love these little falafel balls that are soft on the inside and crunchy on the outside...without frying in oil! Serve in a pita with your favorite cucumber sauce.

Ingredients Nutrition


  1. Bring water to a boil and remove from the heat.
  2. Mix in the bulgur.
  3. Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
  4. Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
  5. Add red chili flakes, cumin, and coriander and saute for 1 more minute.
  6. Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
  7. Set mixture aside for 15 minutes.
  8. Preheat oven to 400 degrees.
  9. Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
  10. Spray the balls with some olive oil.
  11. Bake for 25 to 30 minutes until golden, turning the pan once during baking.
  12. A.


Most Helpful

These were yummy! Bit of a disaster trying to stuff the pitas, but the flavor of the falafels was soft and smooth. We had hummus, tzatizki (sp?), pickles, toms and cukes. I think next time I will put them in a wrap. I used step 4, but added 1/2 tbsp more oil and baked at 425 for 25- 28 mins. Thanks!!

Chef Pollo December 01, 2009

I followed the advice of previous reviewers and skipped step 4. I also doubled the spices as was suggested. These were ok, probably won't do again. The spices were a bit overpowering, plus the balls did not really taste like falafel, something was missing in the mix of spices.

Engineer in the Kitchen April 06, 2009

Thought these turned out very yummy. Also skipped step 4 and used whole wheat bread crumbs. Used baking paper in the oven. Loved the texture the bulgur gave the finished product!

squirmmom February 15, 2009

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