I love falafel, and homemade falafel is easier to make than you might think. This baked arugula falafel recipe is a great way to incorporate more greens into your diet, and it still tastes like falafel that you crave.
When I first tried this recipe, I really thought the arugula would make the falafel taste different from my favorite all-cilantro version of falafel. The difference, however, was very subtle.
That was somewhat disappointing to me, but at the same time, it was great to learn that you can easily substitute greens and herbs that you have on hand without compromising on flavor. The nutty flavor of falafel afterall comes from the chickpeas!
Use this recipe as a guide and experiment with your favorite combination of greens and herbs in falafel. Serve your falafel as an appetizer with tahini sauce, or serve them as a sandwich stuffed inside pita bread with veggies, drizzled with tahini sauce.
Tips and Tricks for the Baked Arugula Falafel Recipe:
- I bake the falafel in my 13-inch cast iron skillet. There is plenty of room for the falafel to be flipped easily and the cast iron benefits from oil being baked in, rather than trying to scrub the oil off a sheet pan.
- To divide into 12 portions, I spread the falafel mixture out on a plate and use a butter knife to cut it into equal portions. First divide it into quarters, then divide each quarter into thirds.
- Plan this recipe into your meal prep so that you don’t forget to soak the chickpeas. Just cover the chickpeas with water the night before you want to make them. I usually do this while making dinner the night before. Sometimes I leave the dried chickpeas on the counter in the morning so that I will see them as a reminder!
- I use this Tahini Sauce Recipe from Cookie and Kate.
- 1 cup raw chickpeas, soaked for 24 hours
- ½ cup onion, diced
- 1.25 oz arugula (about ½ cup packed)
- 0.75 oz parsley stems and leaves, (scant ½ cup)
- 4 garlic cloves
- 1 tsp each: salt, cumin and coriander
- ¼ tsp black pepper
- 5 TBS olive oil
- For serving: tahini sauce, pita bread, lettuce, tomato, cucumber etc.
- Preheat the oven to 375 F.
- Combine soaked chickpeas, onion, arugula, parsley, garlic, salt, cumin, coriander, black pepper, and 1 TBS olive oil in a food processor. Process for 30 seconds, scrap down the sides and process for another 30 seconds. The chickpea mixture should be a crubly but moist enough to hold together in patties or balls.
- Divide into 12 portions and form into patties or balls. Pour remaining ¼ cup olive oil in an oven proof skillet or over a sheet pan and place falafel into the oil.
- Bake in the preheated oven for 20 minutes, flip and bake another 10 minutes.
Recipe adapted from my baked falafel recipe.
