Now Reading: 17. Multi-leaf Falafel (baked)!


17. Multi-leaf Falafel (baked)!

This is my own favourite recipe in the sense I am using multiple leaves rather than just parsley and I am baking this falafel which is a much healthier option compared to the deep fry. However, I have a recipe for the deep-fried version also. When fried, the falafel is much more crispy whereas in oven baked, it’s softer.

What is the Multi-leaf falafel?

As I mentioned before, the traditional falafel recipe uses only parsley along with chickpeas. But I use the following collection:

  1. Parsley
  2. Coriander leaves
  3. Spinach
  4. Kale
  5. Cabbage
  6. Basil
  7. Dil

You can add your favourite leaves also, like rockets, Watercress, etc. This website, WebstaurantStore, has a list of greens for reference. More the leaves, the better the interior texture, besides the health benefits.

Please note My measurements below are for making enough falafel mixture for a 2-litre bucket, as I cook in larger quantities. It gives me about 25 falafel balls, medium size. So, please adjust your quantity accordingly.

ChickpeasFresh, raw, and soaked overnight (8 hrs is good)
Parsley1 bunch
Coriander leaves1 bunch
Spinach1 handful
Kale1 cup
Cabbage1 cup
Basil1 cup
Dil1 cup
Baking soda2-3 tablespoons
All-purpose flour/Chickpea flour5 tablespoons
Paprika1 teaspoon
Cumin powder1 tablespoon
Coriander powder1 tablespoon
Hing1 teaspoon
Salt2 teaspoon
Sugar1 teaspoon
Green chili2 pieces
Ginger1 inch
(Rice Bran oil, Avocado oil, Olive oil, or any vegetable oil)
3-5 tablespoons


  1. Soak fresh chickpeas overnight.
  2. Next day, drain the water and give it a quick rinse in fresh water.
  3. Cut all your leaves roughly.
  4. Place all the ingredients into a blender.
  5. Grind till the mixture is coarse.
  6. Add the flour and baking soda.
  7. Mix well.
  8. Best results – store in the fridge for 8 hrs or overnight. If you can’t wait, let it rest in the fridge for at least 1 hr.
  9. Roll them into balls, in a size you like. Keep aside.
  10. Preheat your oven to 250 C.
  11. Place baking paper on a baking tray. Then, place all your falafel balls on it.
  12. Place the baking tray into the oven and cook for 30 minutes. Keep a close watch to ensure nothing gets burnt.
  13. When the whole falafel looks dark brown, it’s ready. Remove from oven and set aside.
On a baking tray/pan
Baked and ready!

Alright…It’s time to eat!

As you know, falafel goes great with Lebanese bread or pita bread. Load with tomato slices, lettuce, cucumber/gherkins, and radish in vinegar. Throw in some hummus, add your falafel, and perhaps throw in some kind of yogurt dressing too.

Hope you enjoyed this post. Please share your falafel recipes and stories!

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    17. Multi-leaf Falafel (baked)!