If you love falafel but do not want the mess of frying, this baked falafel is such a good one to have on repeat. It is packed with fresh herbs, garlic, onion, and warm spices, and it bakes up golden and crisp on the outside while staying tender on the inside.
I love making baked falafel because it feels like one of those recipes that gives you a lot back for very little effort. Once your chickpeas are soaked, everything comes together in the food processor, and from there it is just shape, bake, and serve. It is perfect tucked into warm pita, added to a bowl, or served over a salad with hummus or tahini sauce.
This is also a great make-ahead option to keep in the fridge for easy lunches or simple dinners during the week.
- Why You’ll Love This Baked Falafel Recipe
- What Is Falafel?
- Ingredients You’ll Need
- Equipment You’ll Need
- Why Use Dried Chickpeas Instead of Canned?
- How to Make Baked Falafel
- Tips for the Best Crispy Baked Falafel
- What to Serve with Baked Falafel
- How to Store and Reheat
- Can You Freeze Falafel?
- Frequently Asked Questions
- Final Thoughts
- Crispy Baked Falafel Recipe
Why You’ll Love This Baked Falafel Recipe
This baked falafel is:
- Crispy and golden without frying
- Made with simple, wholesome ingredients
- Packed with fresh herbs and flavor
- Naturally plant-based
- Great for meal prep
- Delicious in pita, wraps, bowls, or salads
If you have only ever had fried falafel, this version is such an easy way to make it at home with less cleanup and still so much flavor.
What Is Falafel?
Falafel is a popular Middle Eastern dish traditionally made with chickpeas or fava beans, herbs, garlic, onion, and spices, then shaped into balls or patties. It is usually fried, but this oven baked version gives you that same delicious flavor with an easier cooking method.
The key to really good falafel is using soaked dried chickpeas, not canned chickpeas. That helps give it the right texture and keeps it from turning mushy.
Ingredients You’ll Need
Here’s what you’ll need to make this baked falafel recipe:
- extra-virgin olive oil
- dried chickpeas
- water, for soaking
- onion
- garlic
- fresh parsley
- fresh cilantro
- salt
- black pepper
- ground cumin
- ground coriander
- baking powder
- lemon juice
Equipment You’ll Need
You do not need anything fancy for this recipe. Here are the kitchen tools I use:
- Food processor
- Large mixing bowl + Colander
- Carbon Steel Baking Sheet
- Measuring cups and spoons
- Cookie scoop
These are the exact tools I like to use in my kitchen and that make this recipe easier.
Why Use Dried Chickpeas Instead of Canned?
This is one of the most important parts of making falafel. Dried chickpeas that have been soaked give falafel its classic texture. They hold together well, stay light, and bake up with a better bite.
Canned chickpeas have too much moisture and are much softer, which can lead to a pasty or mushy falafel mixture. If you want that more traditional texture, soaked dried chickpeas are the way to go.
How to Make Baked Falafel
1. Soak the chickpeas
Add the dried chickpeas to a large bowl and cover with plenty of cold water. Let them soak in the refrigerator for at least 8 hours, or up to 24 hours. Once they are ready, drain them well. If they still feel very wet, lightly pat them dry.
2. Prep the oven and pan
Preheat your oven to 400°F. Add 1/4 cup olive oil to a large rimmed baking sheet and spread it around so the pan is well coated. This helps the falafel get golden and crisp as it bakes.
3. Make the falafel mixture
To a food processor, add the drained chickpeas, onion, garlic, parsley, cilantro, salt, black pepper, cumin, coriander, baking powder, lemon juice, and the remaining 1 tablespoon olive oil.
4. Pulse to the right texture
Pulse the mixture until it looks finely chopped and holds together when pressed between your fingers. You do not want it fully smooth like hummus. It should still have a little texture.
If the mixture feels too dry and is not holding together, add 1 tablespoon of water and pulse again. Add a second tablespoon only if needed.
5. Let the mixture rest
Let the mixture sit for 15 to 20 minutes so it can firm up a bit. If it feels soft, you can also refrigerate it for 20 to 30 minutes before shaping. This makes the falafel easier to work with.
6. Shape the falafel
Scoop out about 2 tablespoons of the mixture at a time and shape into patties about 2 inches wide and 1/2 inch thick. Press them firmly so they hold together well, then place them on the oiled baking sheet.
7. Bake until golden
Bake for 15 minutes, then carefully flip each falafel. Return to the oven and bake for another 10 to 15 minutes, until both sides are deeply golden and the edges look crisp.
8. Serve
Serve warm with pita, tahini sauce, hummus, chopped salad, or in a grain bowl.
5. Shape the falafel
Scoop about 2 tablespoons of mixture at a time and shape into patties about 2 inches wide and 1/2 inch thick. Place them directly onto the oiled baking sheet.
6. Bake until golden
Bake for 25 to 30 minutes, flipping halfway through, until deeply golden and crisp on both sides.
7. Serve and enjoy
Serve warm with pita, hummus, tahini sauce, or over a salad or grain bowl.
Tips for the Best Crispy Baked Falafel
A few simple tips make a big difference here:
- Use soaked dried chickpeas. This is what gives falafel its best texture.
- Do not overprocess the mixture. You want it mostly smooth, but not completely pureed.
- Use enough oil on the baking sheet. This helps the bottoms get golden and crisp.
- Flip halfway through baking. That helps both sides brown evenly.
- Do not make the patties too thick. Thinner patties bake more evenly and get crispier.
What to Serve with Baked Falafel
There are so many ways to serve this:
- In warm pita with lettuce, tomatoes, cucumbers, and tahini sauce
- Over a chopped salad with hummus and olives
- In a grain bowl with rice or quinoa
- With pickled onions, cucumbers, and fresh herbs
- As part of a mezze-style dinner with hummus, baba ghanoush, and pita
If I am serving this for a simple dinner, I love it with a salad, hummus, and a drizzle of tahini sauce.
How to Store and Reheat
Store leftover falafel in an airtight container in the fridge for up to 4 days.
To reheat, place it in the oven or air fryer until warmed through and crisp again. The microwave works too, but the texture will be softer.
Can You Freeze Falafel?
Yes. Once baked and cooled, you can freeze the falafel in a freezer-safe container or bag. Reheat straight from frozen in the oven or air fryer until hot and crisp.
That makes this such a great meal prep recipe to keep on hand for busy weeks.
Frequently Asked Questions
I do not recommend it for this recipe. Soaked dried chickpeas give the best texture and help the falafel hold together properly without becoming too soft.
This helps activate the baking soda and gives the falafel a lighter, fluffier texture.
Yes. You can prepare the mixture ahead and keep it covered in the fridge for up to 1 day before shaping and baking.
Baked falafel can be a great balanced option. It is made with chickpeas, herbs, and spices, and baking uses less oil than traditional frying.
Final Thoughts
This crispy baked falafel is one of those recipes that feels both comforting and fresh. It is simple, packed with flavor, and such a good option when you want something homemade that works for lunches, dinners, or meal prep.
If you make it, serve it with whatever you love most. Pita, tahini, hummus, salad, bowls. It all works.
Crispy Baked Falafel Recipe
Ingredients
- 1 cup dried chickpeas, soaked in water in the refrigerator for 8 to 24 hours, then drained well
- 1/4 cup olive oil extra virgin
- 1/2 cup onion roughly chopped
- 4 cloves garlic
- 1/2 bunch parsley fresh
- 1/2 bunch cilantro fresh
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 1-2 tablespoons water if needed
Instructions
- Soak the chickpeas. Add the dried chickpeas to a large bowl and cover with plenty of cold water. Soak in the refrigerator for at least 8 hours or up to 24 hours. Drain very well and pat dry lightly if they seem wet.
- Preheat the oven.Preheat the oven to 400°F. Add 1/4 cup olive oil to a large rimmed baking sheet and spread it around evenly.
- Make the falafel mixture.In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, salt, pepper, cumin, coriander, baking powder, lemon juice, and remaining 1 tablespoon olive oil.
- Pulse to the right texture.Pulse until the mixture looks finely chopped and holds together when pressed between your fingers. It should look like small crumbly bits, not smooth like hummus. Scrape down the sides as needed.If the mixture seems too dry to hold together, add 1 tablespoon water and pulse again. Add the second tablespoon only if needed.
- Rest the mixture.Let the mixture sit for 15 to 20 minutes, or refrigerate it for 20 to 30 minutes if it feels soft. This helps it firm up and makes shaping easier.
- Shape the falafel.Scoop about 2 tablespoons of mixture and shape into patties about 2 inches wide and 1/2 inch thick. Press firmly so they hold together well. Place on the oiled baking sheet.
- Bake.Bake for 15 minutes. Carefully flip each falafel, then bake another 10 to 15 minutes, until both sides are deep golden brown and the edges look crisp.
- Serve.Serve warm with pita, tahini sauce, hummus, chopped salad, or in a grain bowl.
Video
Notes
They are too soft and will give you a mushier falafel. If the mixture is too wet
Add 1 to 2 tablespoons chickpea flour or all-purpose flour and chill for 20 minutes. If the mixture is too dry
Add 1 tablespoon water at a time until it just holds together when pressed. Best shape for baked falafel
Patties work better than balls because they bake more evenly and get crispier.