Fun Pan-Sheet Falafel Triangles For A Lazy Week Night

How does a recipe born? Listen to that! I knew I wanted to make falafel today, but I had only 20 minutes in my hands. Between dealing with 3 active toddlers and a 6-month-old baby, I knew I was going to bake this meal and just get it out of the way. But when I started shaping the falafel balls, I realized that I don’t even have time for that either! So right away I asked myself, what if I just make a cake out of it and then cut it into squares later (What????)?. So as I’m doubtfully shaping the falafel cake it just hit me! I remembered how in Israel they cut the baklava phyllo shapes into triangles just before baking. And I said, let’s just do the same. Whatever happens, happens. It will be delicious anyway. So in my mind I already saw the end result and I knew I had to bake it twice. Just a little extra step that makes all the difference in the world. And Let me tell you. This was the most practical and creative dinner I had made in a long time. The falafel was CRISPY, soft, packed with flavor AND it is healthy, protein and fiber-rich, baked, and gluten-free and so so fun to eat. I mean how good does that sound? I think I just reinvented the wheel here. Anyways, make sure you have a beautiful tahini sauce and some chopped Israeli salad on hand.

Trying to understand what I'm talking about? Click here to watch. 



Preheat oven to 420 F.

1). Place the lemon juice, oil, onion, garlic, cilantro, parsley and spices, jalapeno in a food processor and pulse until finely chopped. You’ll get a wet mixture similar to chimichurri sauce that smells amazing. Transfer that to a big bowl and set aside.

2). Wash the chickpeas very well and place in a food processor. Pulse until you get small tiny crumbles and transfer to the mixed herbed bowl.  (If your food processor is small, do a few batches if needed.)

3). Once everything is in the bowl, add the baking soda and adjust spices and salt.

4). Prepare a baking sheet lined with parchment paper, drizzle a little olive or grapeseed oil, and transfer the falafel mixture. Flatten it with your hands and try to get about 1/3 of an inch thickness.

5). Now take a sharp knife and cut into squares. Then cut in the middle of each square in order to get a triangle. Just like cutting baklava.  Drizzle a tiny bit more oil on top. Watch how I explained it here:

6). Place in the oven and bake for 12 minutes. At this point, the falafel is baked halfway through. Remove from the oven and let cool for 10 minutes or more.

7). Take a sharp knife and separate all the triangles. Arrange them with space so the edges will get crisp up on the second baking round.

8). Make sure your oven is still on 420 F. and place back the separated falafel triangles. Bake for 10 minutes more or until golden. If your falafel is too thin it will burn out fast. So make sure you watch it closely.

9). Serve with many fresh condiments such as Israeli salad, pickles, drizzle lots of tahini and whatever comes to mind.








let’s eat! 





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  1. Chava says:

    Made this for the kids lunch on Erez Shabbat and it was yum. Left out all the oil and it came out great.

  2. Tsipi Amiri says:

    I finally made these, never got around to it during the nine days. It’s going to be part of our Sukkot meal, not weekday :-).
    There’s something unclear in the recipe: the lemon. You mention zesting and peeling, but did you mean juicing? I used the zest and the juice. Serms right :-).

    • Bat-El says:

      First of all, I LOVE the idea of making it for Sukkot, and now I feel like making it too for chol hamoed! Such a great meal idea! Second, yes! You are totally right. I meant to say juiced, but I guess I wrote peeled. So I just fixed it now. So thanks so much for the heads up on that one. I would love to hear how the falafel came out! Chag Samech!!!

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