Baked Falafel
Makes (homes):
About 26 falafel balls.
One (12 x 18") half sheet pan
Makes (centers):
About 96 falafel balls.
4 (12 x 18") half sheet pans
Ingredients (homes):
- 2 (15 oz.) cans chickpeas, drained, rinsed
- 1/2 cup fresh or 1/4 c. dried parsley
- 2 cloves or 2 teaspoons minced garlic
- 1 small OR 1/2 cup chopped onion
- 1 egg (OR 1 Tbsp. flax meal + 3 Tbsps. water)
- 2 teaspoons ground cumin
- 1/2 teaspoon EACH paprika and coriander
- 1/4 teaspoon salt
- 1/2 lemon OR 1 tablespoon lemon juice
Ingredients (centers):
- 1(105 oz.) + 1 (15 oz.) can chickpeas, drained, rinsed
- 1 1/2 cups fresh OR 3/4 cup dried parsley
- 5 cloves OR 1 tablespoon + 2 teaspoons minced garlic
- 4 small OR 2 cups chopped onion
- 4 eggs (OR 1/4 cup flax meal + 3/4 cup water)
- 1 tablespoon + 2 teaspoons ground cumin
- 1 1/4 teaspoons EACH paprika and coriander
- 3/4 teaspoon salt
- 2 lemons OR 1/4 cup juice
Directions:
- Place all ingredients in a food processor.
- Pulse to desired thickness. Process until smooth for infants/toddlers.
- Line baking sheet(s) with parchment paper or coat with nonstick spray.
- Use a #30 scoop (2 T.) to portion onto pan(s). Spray or brush tops with oil.
- Bake at 425°F until firm (or center reaches 160°F for egg version), about 18-25 minutes.
- Tip: Serve with pita bread or tortillas.
Serve:
1 ball = 1/2 ounce equivalent meat alternate
Meal:
Lunch & Dinner
Snack
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
Garbanzo Beans (Meat and Meat Alternate Food List # 68)
Source:
From DCR Calendar, February 2026; Adapted from: laurafuentes.com, 2025.