Easy Falafel Kebabs Recipe
These baked falafel kebabs are a healthy, high-protein twist on the classic, featuring turmeric, lemon zest, and sesame seeds for extra flavor and nutrition. Baked to crispy perfection without deep frying, they’re vegan, gluten-free, and meal-prep friendly. The warmth of turmeric, zesty citrus notes, and nutty sesame crunch make these homemade falafel kebabs a delicious, wholesome choice for wraps, bowls, or salads.
Author: Sheeba
Ingredients
- 1 cup dried chickpeas
- 1 onion
- 4 cloves garlic
- 1 cup chopped green onions (green parts only)
- 1 cup parsley
- ½ teaspoon turmeric
- 2 teaspoons coriander
- 2 teaspoons cumin
- ¾ teaspoon cayenne pepper
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 tablespoon lemon zest
- 3 tablespoons olive oil
- ½ teaspoon baking powder
- 1 tablespoon toasted sesame seeds (black, white or mixed)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Soak chickpeas
- Rinse and soak 1 cup dried chickpeas for 6 hours or preferably, overnight.
- Drain and completely dry them on a kitchen towel.
Blend
- Preheat the oven to 230°C/ 440°F.
- Roughly chop 1 onion, 4 cloves garlic, green onions (green parts only) and parsley.
- Add them to a food processor along with ½ teaspoon turmeric, 2 teaspoons coriander, 2 teaspoons cumin, ¾ teaspoon cayenne pepper, 2 teaspoons black pepper, 2 teaspoons salt and 1 tablespoon lemon zest.
- Pulse a few times until the ingredients are chopped up into smaller pieces.
- Add the drained chickpeas and ½ tablespoon olive oil to the processor. (Use the remaining oil for brushing.)
- Blend until you get a sandy texture.
Mix
- Transfer the blended mixture to a large bowl.
- Add ½ teaspoon baking powder and 1 tablespoon toasted sesame seeds. Mix until well combined.
Bake
- Line a baking sheet pan with parchment paper. Brush with oil liberally.
- Shape the falafel mixture into 20 patties and place them on the sheet pan.
- Brush the falafel patties with oil.
- Place the baking sheet in the oven and bake for 15 minutes.
- Flip the falafels and bake for another 10 to 15 minutes, until they are browned to your satisfaction.
- Serve turmeric falafels with your favorite from these easy sauces: 5-minute tahini yogurt sauceharissa dippaprika feta diproasted garlic sauceharissa hummus.
Video
Notes
- Crispy falafels: Pat the soaked chickpeas dry before blending. The drier the chickpeas, the crisper your falafels are going to turn out.
- Canned chickpeas: Not suited for this recipe. You can make these easy chickpea patties instead!
- Fluffy falafels: When you shape them, pack loosely to allow air pockets. This will make them fluffier when air expands while cooking. They might seem like breaking apart anytime, but will still hold shape if you follow my exact recipe ;)
- Sesame seeds: Toast them lightly before using. You can also buy toasted version.
- Parchment paper: It's ok if you don't line the sheet pan. Either way, ensure that the sheet pan is brushed with a liberal amount of oil before placing the falafel kebabs for baking. It is as important as basting the falafels with oil.
- Shallow frying: If you really want to fry these falafels, the process is the same, except that you'll need to blend the mixture smooth.
- Storing leftovers: You can refrigerate these baked falafels for 3 days or freeze them for a month in an airtight container.
- Make-ahead option: You can also shape the raw patties and refrigerate or freeze them. Thaw them overnight in the fridge and bring them to room temperature. Then bake as per the recipe.
Nutrition Facts
Easy Falafel Kebabs Recipe
Amount per Serving
Calories
65.5
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
1.8
g
Sodium
248.9
mg
11
%
Potassium
142.3
mg
4
%
Carbohydrates
7.9
g
3
%
Fiber
2.3
g
10
%
Sugar
1.5
g
2
%
Protein
2.4
g
5
%
Vitamin A
344.5
IU
7
%
Vitamin C
6.4
mg
8
%
Calcium
35.3
mg
4
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.