Perhaps you have already tried falafel or at least heard of it. These herby balls are packed with protein from chickpeas, plus fresh garlic and onion to support the immune system. Many chefs deep fry them, but we decided to bake them for a more nutrient-dense version. The results are crisp and flavorful falafels without the extra oil — or the mess from deep frying!

4 servings

8 ingredients

  • 2 tablespoons olive oil (for the baking sheet) 
  • 1 (15.5 ounce) can of chickpeas 
  • 1 red onion, cut into chunks 
  • 1-2 garlic cloves, peeled 
  • 1 cup fresh cilantro, roughly chopped 
  • 1 cup fresh parsley, roughly chopped 
  • ½ cup chickpea flour, almond flour, whole-wheat flour, or all-purpose flour 
  • Salt and pepper, to taste 

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, then coat it with olive oil. Set aside.
  2. Add the remaining ingredients to a blender or food processor and blend until the mixture is the consistency of a moist cookie dough. Let the mixture sit for 15 minutes.
  3. Make 1-inch-sized balls from the mix and place on the oiled baking sheet, leaving space in between balls (should yield approximately 8 balls). Bake for 15 minutes, flipping about halfway through the cooking time. Remove the pan from the oven. Serve immediately with our Tzatziki sauce.

Nutrition Facts (per serving)

Calories: 278; Fat: 11g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 6g; Carbohydrates: 37g; Sugar: 7g; Fiber: 10g; Protein: 11g; Sodium: 419mg

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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