Who said that cake pop makers can only be used for cake? You can make just about anything, including a fresh batch of mini falafel bites.
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About These Mini Bites of Flavor
- Typically falafel would be fried in oil, but this version is conveniently baked in a cake pop maker for a healthier version. Simply process the ingredients, mold into falafel balls and bake!
- They are perfect for snacks, appetizers, side dishes or even a whole entrée if you've been craving Middle Eastern food.
- Falafel balls are vegan/vegetarian so they make for a good plant-based protein option.
- They're portable and great for meal prep, just like these cake pop maker pizza bites, mini tortilla cups and chicken balls!
- Falafel is an easy-to-make, hearty, savory snack that is loaded with flavor, so heat some up and enjoy!
Ingredients & Tools
- canned chickpeas - Drained, rinsed and patted dry.
- fresh dill - Instead of dill, these also taste good with fresh cilantro. Another nice addition is lemon zest.
- cumin powder - To me, cumin is essential in falafel for its added smoky flavor and aroma. It's traditional in Middle Eastern cuisine.
- flour - To form the balls.
- Special Tools - For this recipe, you will need a cake pop maker and food processor.
*Check recipe card for ingredient amounts.
How to Make Mini Falafel Bites
Step 1. Process. Process all ingredients in a food processor (except for the flour). You will need to scrape down the sides a couple of times. It should be coarse; you don't want to form a paste.
Step 2. Add flour. Remove the mixture to a bowl. Add flour, 1 tablespoon at a time and combine until you can form balls with the dough. Add salt (if needed) and then chill for at least 30 minutes to firm up some more.
Chef's Note: For the perfect texture, the mixture should feel dry enough that it doesn't stick to your hands but you can still form balls.
Step 3. Form balls. Form roughly 16 balls (try to make them the size of the cake pop maker cavities).
Step 4. Bake. Bake the falafel balls in a cake pop maker until golden brown, around 12 minutes.
Chef's Note: You may need to flip them halfway through if they don't touch the upper baking plate of the cake pop maker.
Step 5. Serve. Cool the mini falafel bites for a few minutes and serve.
Joss' Top Tip
I love using a cookie dough scoop to form the balls. This ensures uniform size and even baking. A 1.5" scoop is the perfect size for my Babycakes cake pop maker.
Serving Suggestions
Once you've prepared your mini falafel bites, 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 or rice bowl.
- Add some sauce and serve them as appetizers.
- 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, tahini sauce or honey dill dip. 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 (homemade chipotle sauce 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.
Mini Falafel FAQs
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes! You can freeze them for up to 3 months in a freezer-safe bag or container.
They aren't gluten free because of the flour. However, you can make this recipe gluten free by using chickpea flour instead of wheat flour.
More Cake Pop Maker Recipes to Try
If you tried this Cake Pop Maker Mini Falafel Bites Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Cake Pop Maker Mini Falafel Bites
Ingredients
- 2 cups canned chickpeas - drained, rinsed and patted dry
- ¼ cup yellow onion - roughly chopped
- ½ cup fresh dill - chopped
- 1 clove garlic - peeled
- 2 teaspoons cumin powder
- ½ 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. It should be dry enough that it doesn'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).
- Transfer the falafel to a preheated, lightly greased cake pop maker, close the lid and bake 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
- 1-19 fluid ounce can (540 mL) of chickpeas should work out to 2 cups.
- I recommend using a cookie dough scoop to form the balls. This ensures uniform size and even baking. A 1.5" scoop is the perfect size for my cake pop maker.
- Instead of dill, these also taste good with fresh cilantro.
- For a gluten free option, use chickpea flour.
- They can be served with a yogurt dipping sauce. I also 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.
Joss says
I love how you can use a cake pop maker to make nice and golden, evenly shaped falafel. These are really tasty too! We eat them on their own or with a creamy dip.