Golden and crispy on the outside, tender and herbaceous inside—these falafels are a wholesome, oven-baked twist on the Middle Eastern classic, bursting with fresh parsley, cilantro, and garlic flavor. Unlike traditional deep-fried falafel, this version is lighter without sacrificing the rich, savory taste you love.

Why You’ll Love This Recipe

This crispy baked falafel recipe is perfect for those seeking a nutritious, plant-based meal that doesn’t compromise on flavor. It’s gluten-free adaptable, easy to make in batches, and ideal for meal prep. Whether served in pita bread, over a salad, or on its own with a side of tahini, it’s versatile, satisfying, and always crowd-pleasing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups dried chickpeas (not canned)
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 1 small onion, chopped
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon baking powder
• 3 tablespoons flour (or chickpea flour for gluten-free)
• Olive oil spray or light brushing for baking

Directions

1. Soak dried chickpeas in plenty of water overnight or for at least 12 hours. Drain thoroughly.
2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt. Pulse until the mixture is finely chopped and holds together when pressed.
4. Add baking powder and flour, pulsing again until well incorporated.
5. Using your hands, shape the mixture into small balls or patties (about 2 tablespoons each).
6. Place falafels on the prepared baking sheet. Lightly brush or spray with olive oil.
7. Bake for 20–25 minutes, flipping halfway through, until golden and crispy on both sides.
8. Serve warm with tahini sauce, pita, or salad.

Servings and timing

This recipe makes approximately 20 falafel patties, serving 4 to 6 people. Preparation time is about 15 minutes, with an additional 12 hours for soaking. Baking time is 25 minutes.

Variations

• Spicy kick: Add an extra pinch of cayenne or a chopped green chili for more heat.
• Gluten-free: Use chickpea flour instead of all-purpose flour.
• Green falafel: Add more herbs like mint or dill for extra freshness.
• Mini falafel bites: Make smaller balls for appetizers or snacks.
• Air fryer option: Cook at 375°F for 15–18 minutes, shaking halfway through for a crisper finish.

Storage/Reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a preheated oven at 350°F for 10–12 minutes, or heat in a skillet with a touch of oil. They can also be frozen for up to 2 months; reheat from frozen at 375°F for 15–20 minutes.

FAQs

How do I know when falafel is done baking?

They should be golden brown and crisp on the outside while remaining moist on the inside. Flip them halfway through for even browning.

Can I use canned chickpeas instead of dried?

No, canned chickpeas are too soft and will not yield the correct texture. Always use dried, soaked chickpeas for best results.

Is this recipe gluten-free?

Yes, if you substitute chickpea flour for all-purpose flour, it becomes gluten-free.

Can I fry the falafel instead of baking?

Yes, you can deep-fry or shallow-fry them for a more traditional version, but the baked method is lighter and healthier.

Can I freeze falafel?

Yes, freeze uncooked or cooked falafel in a single layer, then store in a freezer bag. Bake from frozen or reheat in the oven.

What is the best sauce to serve with falafel?

Tahini sauce is a classic pairing, but tzatziki, hummus, or garlic yogurt sauce also complement it well.

Can I make the mixture ahead of time?

Yes, the mixture can be prepared a day ahead and stored covered in the refrigerator until ready to shape and bake.

Why is my falafel falling apart?

This often happens if the chickpeas are not processed enough or if there’s too much moisture. Ensure a firm, moldable texture before shaping.

Can I use a blender instead of a food processor?

A high-powered blender can work, but you may need to do it in batches and scrape down the sides often to avoid over-processing.

What should I serve with falafel?

Falafel pairs well with pita bread, tabbouleh, couscous, chopped salad, or rice bowls. Add pickles and sauces for extra flavor.

Conclusion

This crispy baked falafel offers a fresh, flavorful alternative to the fried version, delivering everything you love about falafel in a lighter, oven-friendly package. With easy prep, healthy ingredients, and endless ways to serve it, this recipe will quickly become a favorite in your plant-based rotation.

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