Sheet Pan Falafel With Cheese

Name: Sheet Pan Falafel With Cheese
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 cups dried chickpeas (soaked in 5 cups water overnight); 4 garlic cloves; 1 small red onion; 3 green onions; 1/2 cup parsley leaves; 1/4 cup mint leaves; 1/2 cup kale leaves; 1/2 cup spinach leaves; 2 tsp cumin powder; 1 tsp paprika powder; 1 tsp pepper powder; 1 lime juice; 2 tsp olive oil; 2 tbsp tahini; 1 tsp salt; 10 slices cheddar cheese

Crispy falafel layered in a sheet pan, that is stuffed with cheese and baked until golden and the cheese is soft. The mixture is made in a food processor and takes less than 45 mins to make, a simple healthy recipe.

Falafel is loved by so many that is has its own day to celebrate. I have my easy homemade falafel recipe that is very close to an authentic falafel recipe. I absolutely love that recipe but this recipe hold a special place in my heart. It is a baked falafel that is stuffed with cheese. The flavor is delicious and I have used kale and spinach in the falafel mixture, only cause I didn’t have enough herbs.

You don’t need a lot of ingredients or any fancy equipment to make this recipe. Like most of my recipes I like delicious food to be approachable, not to mention simple and easy. Having said this, we do need a food processor to make the falafel mixture. Without any time to waste let us get into the recipe.

What ingredients do you need to make this Sheet Pan Falafel?

Chickpeas –

We need raw chickpeas, that need to be soaked in water over night at room temperature. They will soak up the water and get plump, hence they should be soaked in a large container.

Garlic & Onions –

Fresh garlic is a must here. I have used regular onions and green onions. You can use either or but I like the flavor of both in this recipe.

Greens –

I use a mixture of parsley, mint, kale and spinach. The kale and spinach not only adds flavor but also increases the veg intake in this recipe.

Spices –

The recipe calls for cumin powder, paprika powder, pepper powder and cinnamon powder. I wouldn’t recommend skipping them as they bring the falafel to life.

Lime, Tahini, Oil –

We need lemon or lime juice to add a little acidity to the recipe. The tahini is a must – you cannot skip it, it is basically sesame seeds paste. I like using a little olive oil to the mixture for flavor and this helps it crisp up once baked.

Cheese –

I have used slices of mild cheddar cheese but you cause any cheese you like. I have made this recipe with crumbled feta too and it is delicious.

What equipment do you need to make this Sheet Pan Falafel?

We need a food processor to make this falafel mixture. I like mixing the spices by hand in a large mixing bowl. Also, the mixture is baked in a quarter sheet pan. The recipe uses a block of cheddar cheese that I slice with a knife. Before baking we use that same knife to cut through the mixture to create equal portions.

How to make this Sheet Pan Falafel?

We start by soaking the chickpeas in water in a large container overnight. The next day preheat the oven to 420℉, line a quarter sheet pan with baking spray and set aside. In a food processor add the garlic, onion, green onion, herbs, greens and blend until coarse. It will look like a chimmicuri mixture. Transfer this mixture to a large mixing bowl. Drain the water from the chickpeas and add it into the same food processor. Blend until coarse, if the food processor you have is small do this in batches. Transfer the mixture to the bowl with the herb mixture. Add the spices, lime, tahini, olive oil and salt. Mix until combined. If the mixture is looking a little wet add a tablespoon of corn flour and mix well. If you squeeze a little of the mixture in your hand it should form a ball. It won’t be a perfect ball but it should hold its shape.

Eye balling, divide the mixture into half and transfer one half into the line sheet pan. Spread evenly using a spoon and firmly press down to ensure there are no pockets in-between. Layer the sliced cheese on top and spread over the second half of the falafel mixture. Using the back of a spoon smooth it out evenly. Cut the mixture into triangular portions and bake for 10 mins. Flip the tray and bake for 15 mins. The top should be golden and crusty, there might be. Little cheese oozing out which is fine. Let it cool a little and cut it into the portions you marked earlier.

Serving this Sheet Pan Falafel?

I like to serve this falafel hot so the cheese is oozing and soft and the top is crusty and hard. It is yummy as it is but pair it with tahini, rocket salad and a pita bread to make it a meal. If you want to serve this as an appetizer cut them into smaller portions and serve with a little yogurt and cucumber salad. They are best served warm, hence even if you are making this ahead of time always warm them up before serving.

Storing this Sheet Pan Falafel?

The leftovers can be store in a zip lock bag in the freezer for up to 1 month. Alternatively you can store it in the fridge for 3 days in an air tight container. My mother loves eating it with hot sauce.

Now that we have covered how to make this Sheet Pan Falafel, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.