These baked falafel are crispy on the outside, tender on the inside, and packed with flavor from fresh herbs and spices.
Naturally high in plant-based protein and fiber, they provide satisfying nutrition with minimal saturated fat.
Quick to prepare and easy to bake, this recipe is perfect for healthy everyday meals, meal prep, or a crowd-pleasing appetizer.
Flavorful Baked Falafel
Equipment
- Large bowl (1)
- Food processor with blade attachment (1)
- Sheet pan (1)
- Measuring cups and spoons
- Parchment paper (optional)
- Spatula or brush for oil
Ingredients
For the Falafel:
- 2 cups dried chickpeas
- ½ tsp baking soda
- 1 tsp chickpea flour
- 1 tsp baking powder
- 1 cup fresh parsley leaves
- ¾ cup fresh cilantro leaves
- ½ cup fresh dill
- 1 small yellow onion quartered
- 7 –8 garlic cloves peeled
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper optional
- Kosher salt to taste
- 2 tbsp sesame seeds
- Extra virgin olive oil for coating
For Serving (Optional):
- Tahini sauce
- Hummus
- Pita pockets
- Mediterranean cucumber and tomato salad or sliced cucumbers and tomatoes
- Baby arugula
- Pickles like pickled turnips
Instructions
- Soak the Chickpeas (Overnight Prep): Begin by placing 2 cups of dried chickpeas in a large bowl. Sprinkle ½ teaspoon of baking soda over the chickpeas, which helps soften them and improves texture. Pour in enough cold water to cover the chickpeas by at least 2 inches. Let the chickpeas soak overnight, or for at least 18 hours, until they are plump and tender. This soaking step is essential for achieving falafel that holds together well without crumbling.
- Drain and Dry the Chickpeas (Preparation Step): Once the chickpeas have softened, drain them thoroughly in a colander. Pat them dry using a clean kitchen towel or paper towels to remove excess moisture. Dry chickpeas will help the falafel achieve a crispy exterior when baked. Handle gently to avoid mashing them prematurely.
- Prepare the Herb and Spice Mix (Flavor Foundation): Gather your fresh herbs 1 cup parsley leaves, ¾ cup cilantro leaves, and ½ cup fresh dill. Quarter 1 small yellow onion and peel 7–8 garlic cloves. Combine these with the drained chickpeas in a food processor. Add 1 teaspoon chickpea flour and 1 teaspoon baking powder to help bind the mixture.Next, season the mixture with 1 tablespoon ground black pepper, 1 tablespoon ground cumin, 1 tablespoon ground coriander, a pinch of kosher salt, and 1 teaspoon cayenne pepper if you like a little heat. These spices create the classic warm, earthy falafel flavor.
- Process the Falafel Mixture (Texture Step): Pulse the food processor in 40-second intervals, scraping down the sides as needed, until the chickpeas and herbs form a coarse, slightly sticky mixture. Avoid over-processing—falafel should retain some texture so they’re not mushy. The mixture should hold together when pressed between your fingers but still feel light and fluffy.
- Chill the Falafel Mixture (Resting Step): Transfer the processed mixture into an airtight container. Refrigerate for at least 1 hour, or up to 24 hours. Chilling firms the mixture and makes it much easier to shape into falafel balls or patties. This step also allows the flavors of the herbs and spices to meld beautifully.
- Preheat the Oven and Prepare the Pan (Baking Prep): Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with a thin layer of extra virgin olive oil to prevent sticking. Just before shaping the falafel, gently fold 2 tablespoons of sesame seeds into the mixture. These seeds add crunch and a subtle nutty flavor when baked.
- Shape the Falafel (Forming Step): Wet your hands slightly with water to prevent sticking. Scoop about 1 tablespoon of the chilled mixture and roll it into a ball, roughly 1/2-inch thick. Repeat this process with the remaining mixture, placing each ball on the prepared sheet pan. For even cooking, try to make all falafel approximately the same size. Lightly brush the tops with olive oil to encourage golden, crispy exteriors.
- Bake the Falafel (Cooking Step): Place the baking sheet in the preheated oven and bake the falafel for 8 minutes. Carefully flip each falafel using a spatula, then continue baking for an additional 7–12 minutes, or until the falafel are golden brown and firm to the touch. Baking instead of frying results in a lighter, healthier version while maintaining crispness.
- Cool and Serve (Finishing Step): Once baked, allow the falafel to cool for a few minutes on the baking sheet. This helps them firm up further and makes them easier to handle. Serve hot as a snack, appetizer, or part of a larger meal. For a complete Mediterranean experience, enjoy with pita bread, tahini sauce, hummus, fresh arugula, cucumber and tomato salad, or pickled vegetables.
- Storage and Make-Ahead Tips (Optional Step): To make ahead, shape falafel patties and place them on a parchment-lined tray in the freezer. Once firm, transfer to a freezer bag for up to one month. Bake directly from frozen, adding 5 extra minutes to the cooking time. This makes it easy to enjoy fresh, homemade falafel anytime with minimal effort.
Notes
- Always use dried chickpeas, never canned, for the best texture and authentic flavor.
- Soaking chickpeas overnight is essential; this softens them without cooking, ensuring crispy, fluffy falafel.
- Toast sesame seeds lightly in a dry pan for added aroma and crunch.
- Wetting your hands before shaping prevents sticking and makes rolling falafel easier.
- Chilling the mixture before baking helps the patties hold their shape.
- Adjust spices to taste; cayenne is optional for heat, but cumin and coriander are essential for flavor.
- Bake falafel on a lightly oiled sheet pan for even browning and a healthier result.
- Falafel can be frozen uncooked for up to one month, then baked straight from frozen.
Chef’s Secrets For Perfect Falafel
For the crispiest baked falafel, drying the chickpeas thoroughly after soaking is crucial.
Too much moisture will make the mixture soggy and prone to crumbling.
Pulse the mixture just enough to combine ingredients while retaining texture; over-processing can create dense, heavy falafel.
Incorporating fresh herbs like parsley, cilantro, and dill not only boosts flavor but also keeps the falafel vibrant and moist.
Finally, brushing the shaped patties with olive oil before baking ensures a golden, crunchy exterior without deep frying.
Serving Suggestions For Maximum Enjoyment
Baked falafel are incredibly versatile. Serve them in warm pita pockets with tahini sauce, hummus, crisp cucumbers, and tomato salad for a complete Mediterranean-inspired meal.
They also pair beautifully with leafy greens like baby arugula or romaine lettuce for a lighter option.
For appetizers, arrange falafel on a platter with pickled vegetables, olives, and a drizzle of lemony tahini.
They make a satisfying snack, lunchbox addition, or even a protein-packed dinner served alongside roasted vegetables or grains.
Storage Tips To Maintain Freshness
Baked falafel can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a 350°F oven for 5–8 minutes to restore their crispiness.
To freeze uncooked falafel, shape them on a tray lined with parchment paper, freeze until firm, then transfer to a freezer-safe bag for up to one month.
Cook from frozen, adding a few extra minutes to the baking time.
Avoid storing falafel in airtight containers while still warm, as condensation can make them soggy.
Frequently Asked Questions
1. Can I use canned chickpeas instead?
Using canned chickpeas is not recommended, as they are too soft and watery. This can cause falafel to crumble and lose their signature texture. Always soak dried chickpeas overnight for the best results.
2. How do I make falafel spicier?
Add cayenne pepper, chili powder, or a pinch of smoked paprika to the mixture. Start with small amounts, taste, and adjust gradually to your preferred heat level.
3. Can I bake falafel without olive oil?
Yes, you can bake them without oil, but brushing with olive oil helps achieve a golden, crispy exterior. For an oil-free option, consider using a non-stick baking sheet or parchment paper.
4. How do I prevent falafel from falling apart?
Chilling the mixture before shaping is key. Additionally, ensure the chickpeas are not over-processed and that the patties are pressed firmly but not too tightly. Adding a binding ingredient like chickpea flour also helps.
5. Can I make falafel ahead of time?
Absolutely! Shape the falafel in advance and freeze uncooked on a tray. Once firm, store in a freezer bag for up to one month. Bake directly from frozen, adding 5 extra minutes to the cooking time for best results.
