Baked Falafel Recipe (2024)

FAQs

Is baked falafel good for you? ›

Health benefits may include weight management, heart health support, and management of anemia. Baking falafel instead of frying can reduce fat content and make it healthier. Some downsides may include potential allergies and sodium content concerns.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

In a test of the quantities of fat, cholesterol and sodium among standard portions of hamburger, pizza and falafel, pizza was crowned the least harmful.

Ensure the chickpeas are well-drained and relatively dry before blending them with other ingredients. Excess moisture can make the falafel mixture too wet, which can make the falafel too gooey in the end. Don't skip the chill. Many recipes use egg or flour as a binding agent.

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

Along with the fresh herbs, this trio of spices is what gives falafel it's bold authentic taste. - Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.) - Sesame seeds: these are optional here, but I do like the added nuttiness.

Quick soak: If you don't have time for an overnight soak, you can do a quick soak. Rinse the dry chickpeas and then place them in a pot with enough water to cover them. Bring the water to a boil and then turn off the heat. Let the chickpeas soak in the hot water for abo.

What is the jelly in canned chickpeas? ›

What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see below).

Falafel is a popular Middle Eastern food made with legumes (most often with chickpeas or fava beans) that's mixed with herbs, spices, and then deep fried until crisp golden brown on the outside and tender in the middle.

Too much moisture can result in a softer texture, so be sure to drain and rinse your chickpeas well before mashing them. Chill the mixture: Before forming your falafels, chill the mixture in the refrigerator for at least 30 minutes. This will help to firm up the mixture and prevent it from falling apart during cooking.

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

Falafel has several qualities that may benefit your health in various ways. To start, it's a good source of fiber and plant-based protein, two nutrients that work synergistically to help keep you full for longer throughout the day. hormones like cholecystokinin, glucagon-like peptide-1, and peptide YY ( 2 , 3 , 4 ).

There are also ample amounts of B-vitamins and minerals including iron, magnesium, potassium and zinc. Four to five pieces of traditionally prepared, deep-fried falafel contains about 540 calories and 26 grams of fat, but there is also a whopping 17 grams of fiber and 19 grams of protein. Overall, not such a bad meal.

This has a relatively low calorie density, with 128 Calories per 100g.

In essence, the ingredient profile of falafel is in the least unhealthy. In fact, compared to other counterparts of the food, including chicken shawarma, falafel tops the list to contain the healthiest amount of all ingredients that are required by the body.