Baked Hazelnut Falafel
Prep time
Cook time
Total time
These healthy baked falafel are packed with fresh herbs and roasted hazelnuts, making a delicious meal (and leftovers) that are worth planning ahead for.
Cuisine: Middle Eastern
Serves: 12 falafels
  • 1.5 cups dried chickpeas
  • ½ small onion, diced
  • 2 cloves crushed garlic
  • 1 red chili, finely diced
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 cup cilantro (coriandar) with stems, chopped
  • ½ cup parsley leaves, chopped
  • ½ cup hazelnuts
  • 1 tsp of baking soda
  1. Soak chickpeas overnight, covered in water. After 8+ hours rinse the chickpeas and dry.
  2. In a food processor or in a large bowl using a hand mixer, blend the chickpeas and salt into small pieces.
  3. Add the diced onion, garlic, chili, spices, and herbs.
  4. Continue to blend the mixture until it holds together, without being a paste.
  5. Chill for 30 minutes
  6. Pre-heat the oven to 375 F / 190 C
  7. Meanwhile, toast the hazelnuts in a pan on medium heat, stirring frequently. Once cool, remove the skins by rubbing the hazelnuts in a clean dishcloth. Roughly crush the hazelnuts with a mortal and pestle, or using a rolling pin.
  8. Stir the crushed hazelnuts and baking soda into the falafel mixture.
  9. Oil a baking sheet and use your hands or an ice-cream scoop to make 12 flattened balls.
  10. Bake for 10-15 minutes on each side, turning carefully.
  11. Serve as a whole meal in a pita, or create a Mezze Platter with falafel, hummus and other sides.
Using dried chickpeas is essential to the texture of the recipe. The 1.5 cups of fresh herbs helps with the moisture content of the falafel, but depending on what you have on hand, this can be reduced to a 1 cup mix of parsley and/or cilantro.
Recipe by Sails & Spices at