What's For Dinner: Baked Falafel

May always feels like a bit of a whirlwind, doesn’t it? The days stretch out, full of sunshine and the promise of summer, but it also brings a flurry of activity. Gardens are calling, schedules seem to fill themselves, and sometimes, by the time dinner rolls around, my energy for anything complicated has usually packed its bags and left for the evening. It’s in these moments that I find myself leaning into meals that offer comfort without a fuss, something nourishing for both body and soul.

That’s where baked falafel steps in. I’ll admit, the traditional fried version has its charm, but the thought of a splattery kitchen and the lingering smell of oil isn't exactly my idea of winding down after a long day. Call it an introvert's preference for peace and quiet, even in the kitchen. Baking falafel gives you all the delicious, herby goodness without any of the drama. It’s a gentler approach to a truly satisfying meal, letting the simple ingredients speak for themselves and giving you more time to simply be.

For me, cooking is often an act of quiet reflection, a small way to care for myself and those around my table. When I can make something wholesome and tasty without adding extra stress, it feels like a little blessing. And honestly, there's a real joy in watching a tray of these golden-brown beauties emerge from the oven, knowing you’ve created something good with minimal effort. It reminds me of how often the best things in life are found not in grand gestures, but in the quiet, consistent acts of kindness and care we offer, to ourselves and to others.

Ingredients

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup fresh parsley, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup onion, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1 tablespoon olive oil, plus more for brushing

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a food processor, combine the rinsed chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
3. Pulse until the mixture is mostly smooth but still has some texture. Be careful not to over-process; you want it to hold together, not become a paste.
4. Add the flour and 1 tablespoon of olive oil to the food processor and pulse a few more times until just combined. The flour helps bind the falafel.
5. Using your hands, form the mixture into small, flat patties or balls, about 1 to 1.5 inches in diameter. You should get around 12-15 pieces.
6. Arrange the falafel on the prepared baking sheet. Lightly brush the tops of each falafel with a little extra olive oil.
7. Bake for 20-25 minutes, flipping them halfway through, until golden brown and firm.
8. Serve warm with your favorite accompaniments like hummus, tahini sauce, pita bread, and a crisp salad.

There's something wonderfully satisfying about a meal that comes together simply, yet feels so complete. As May pushes forward, bringing with it the promise of new growth and longer days, I find myself deeply grateful for these small moments of nourishment, both in the food we eat and the quiet moments we find. It’s a reminder that even in busy seasons, there's always room for peace, good food, and shared blessings around the table.

What simple meals or moments of joy are you holding onto during this season?

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Photo by Claudio Schwarz (@purzlbaum)

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