Flavorful Baked Falafel
Crispy on the outside and fluffy inside, these baked falafel are loaded with herbs, spices, and plant-based protein. Perfect as a snack, appetizer, or inside pita with fresh veggies and tahini, they’re healthy, satisfying, and easy to make ahead.
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.
