Try this recipe for the BEST baked White Bean Falafel, they’re easy to put together and come out crunchy and delicious every time!
The reason I wrote down this recipe for baked white bean falafel is that there’s this restaurant here in Chicago called Sultan’s Market that we used to go to all the time. It’s a dark hole in the wall kind of place that only takes cash. But they also have what is probably the best falafel I have ever had. They put it in a giant pita sandwich with hummus and hot sauce and cucumber salad on top and it’s totally amazing. But since we found out about O’s food allergies, most restaurants are out for us. Which is definitely a bummer (But in a way, helpful for our wallets and our waistlines! So I guess there is a silver lining, right?).
Anyway, I have tried many many recipes for falafel and bean cakes and bean burgers over the years. And I eventually settled on this one as the best baked white bean falafel I can possibly make at home (without deep frying). You can absolutely make this falafel traditionally and use garbanzo beans, but we started using white beans instead because there was a period of time when we weren’t sure if O was also allergic to garbanzos (we think he probably isn’t) and it turned out we liked the creaminess of the white beans even better. But both are delicious!
The Best Baked White Bean Falafel Ingredients
- 1 14 oz can of drained white beans (Also called Cannellini beans or Great Northern Beans)
- 1 small onion
- 1 clove of garlic
- 1 tsp lemon juice
- 1 tsp cumin
- 1 tsp coriander
- small handful of fresh cilantro
- 2 Tb white whole wheat flour
- 1 tsp baking powder
- salt to taste
- Panko bread crumbs
The Best Baked White Bean Falafel Instructions
1. Drain your beans, in a food processor, process the onion and garlic until diced, then add the beans, spices, lemon juice and cilantro.
2. When it is smooth, taste it and add salt to taste (some canned beans are more salty than others) and then add the flour and baking powder and gently stir until incorporated. It should look like this:
3. Get out your panko bread crumbs. Are you familiar with Panko? If not, get some! They are delicious and bigger and much crunchier than regular bread crumbs. Pour some on a plate or a shallow bowl, they look like this:
4. Liberally grease a cookie sheet with Olive Oil.
5. With your hands, make small patties of the falafel batter. These white bean falafel will be soft, just be careful. Gently lay a falafel patty in the breadcrumbs and coat both sides. Then transfer to the oiled cookie sheet.
When I make these, it makes about 14 white bean falafel.
6. Bake at 375 degrees for 15 minutes, flip them and bake another 15 minutes.
These baked white bean falafel are delicious with pita bread but we usually eat them plain with a little cucumber salad (cucumbers, green onion, cilantro, salt and pepper).
And a side of Jasmine Curry Rice (1 cup of jasmine or basmati rice, 2 cups of water, curry powder and salt to taste, frozen peas and fresh cilantro or parsley.