Who said that cake pop makers can only be used for cake? You can make just about anything, including a fresh batch of falafel. Simply toss the ingredients in the food processor, blend it up until you’ve got falafel dough, mold it into balls, and bake them in the cake pop maker until they’re a nice golden brown color.
Typically falafel would be fried in oil, but this version is conveniently baked in a cake pop maker for a healthier version.
These pint-sized bites of flavor are perfect for snacks, appetizers, side dishes or even a whole entrée if you’ve been craving Middle Eastern food.
Ingredients & Tools
- canned chickpeas – Drained, rinsed and patted dry.
- onion
- fresh dill – Instead of dill, these also taste good with fresh cilantro.
- garlic
- cumin powder
- salt
- flour – to form the balls
For this recipe, you will need a cake pop maker and food processor.
How to Make Them
Falafel is an easy-to-make, hearty, filling snack that is loaded with flavor, so heat some up and enjoy!
- Process. Process all ingredients in a food processor (except for the flour). You will need to scrape down the sides a couple times. It should be coarse, you don’t want to form a paste.
- Add flour. Remove the mixture to a medium bowl. Add flour, 1 tablespoon at a time and combine until you can form balls with the dough. They should be dry enough that they don’t stick to your hands. If needed, season again, to taste. Let the mixture sit for at least 30 mins. in the fridge to firm up some more.
- Form balls. Form roughly 16 balls (try to make them the size of the cake pop maker cavities).
- Bake. Bake the falafel balls in the cake pop maker until golden brown, around 12 minutes (you may need to flip them halfway through if they don’t touch the upper baking plate of the cake pop maker).
- Serve. Cool for a few minutes and serve.
Health Benefits
If you’re looking for a healthy snack for you or your kids, falafel is a great way to get more nutrients in your diet. Chickpeas, which are the base ingredient of this recipe, are packed with nutrients like calcium, magnesium and fiber. They may also help to lower your cholesterol and even boost your mental health.
Serving Suggestions
Once you’ve prepared your falafel, you can do just about anything with them. Eat them by themselves, wrap them in tortillas or pitas with fresh vegetables, toss them into a salad, add some sauce and serve them as appetizers, or pack them in your child’s school lunch for tomorrow.
If you’re having guests over for dinner, pair your falafel with a yogurt sauce or tahini sauce. You can serve it on the side, or drizzle it over the falafel for an extra restaurant-quality touch.
You can also serve your falafel with Western dipping sauces (chipotle is one of my favorite for falafel), but Middle Eastern sauces tend to bring out the flavor and make your guests feel like they’re enjoying an authentic Middle Eastern dish. Something about the yogurt sauce is light and cooling compared to the warm crispiness of the falafel.
Falafel balls are vegan/vegetarian so they make for a good plant-based protein option.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze them for up to 3 months in a freezer-safe bag or container.
What are your favorite ways to serve falafel? Let us know your tips and tricks in the comment section below. And if you enjoyed this recipe, please share!
Cake Pop Maker Falafel
Ingredients
- 2 cups canned chickpeas - drained, rinsed and patted dry
- 1/4 cup onion - roughly chopped
- 1/2 cup fresh dill - chopped
- 1 clove garlic
- 2 teaspoons cumin powder
- 1/2 teaspoon salt - or to taste
- 2-4 tablespoons flour - or more as needed to form the balls
Instructions
- Process all ingredients in a food processor (except for the flour). You will need to scrape down the sides a couple times. It should be coarse, you don't want to form a paste.
- Remove the mixture to a medium bowl. Add flour, 1 tablespoon at a time and combine until you can form balls with the dough. They should be dry enough that they don't stick to your hands. If needed, season again, to taste.
- Let the mixture sit for at least 30 minutes in the fridge to firm up some more.
- Form roughly 16 balls (try to make them the size of the cake pop maker cavities).
- Bake the falafel in the cake pop maker until golden brown, around 12 minutes (you may need to flip them halfway through if they don’t touch the upper baking plate of the cake pop maker).
- Cool for a few minutes and serve.
Equipment
Notes
- Instead of dill, these also taste good with fresh cilantro.
- They taste great with a yogurt dipping sauce.
- I like to serve them in pitas with chipotle sauce and other veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze them for up to 3 months in a freezer-safe bag or container.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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