Crispy on the outside, soft on the inside, and made with healthy, plant-based ingredients—no deep frying needed!
Perfect for lettuce wraps, bowls, salads, or meal prep, these chickpea kebabs are easy to make and bursting with Mediterranean flavors.
Soak dried chickpeas for 6 hours. Drain and dry them on a kitchen towel.
Soak chickpeas
In a food processor, add onions, garlic, green onions, parsley, turmeric, coriander, cumin, cayenne pepper, black pepper, salt and lemon zest.
Blend
Pulse a few times until all the ingredients are chopped up into smaller chunks. Add the drained chickpeas and olive oil.
Blend until you get a coarse mixture. DO NOT blend into a fine paste. The mixture should have a sandy texture.
Transfer the blended mixture to a large bowl. Add toasted sesame seeds and baking powder. Mix until well combined.
Mix
Shape the mixture into patties. Place them on a sheet pan lined with parchment paper. Brush them liberally with olive oil.
Bake
Place the sheet pan with the falafel kebabs in the oven and bake for 15 minutes. Flip the falafels and bake for another 15 minutes.
These turmeric falafels taste amazing with tahini yogurt sauce. (Click the button below for the recipe.) You can also pair them with harissa sauce or paprika feta dip.
Enjoy the delicious Baked Falafel Kebabs with a sauce of your choice! Get the recipe by clicking the button below:
Got a can of chickpeas? Try these Indian chickpea patties, also called chana tikki, a popular Indian appetizer.