Baked Falafel Recipe

That first unforgettable bite of falafel is a revelation. It’s a crispy, fragrant package, often tucked into warm pita with a riot of fresh veggies and creamy sauce, that completely wins you over.

I was hooked from my first taste, amazed by how something so simple could be so incredibly satisfying.

This dish, with roots as a hearty street food in the Middle East, is now a beloved favorite everywhere. And the best part? That incredible crunch and deep, herby flavor aren’t just for restaurant menus.

You can absolutely create it in your own kitchen, and I’m here to show you how.

The Secret to Great Texture

Let’s talk about the single most important rule for fantastic homemade falafel: you must start with dried chickpeas.

This isn’t just a preference; it’s the key to the entire texture. Canned chickpeas are already cooked and too soft, which leads to a mushy, sad falafel that can fall apart.

Instead, you soak dried chickpeas in plenty of water for a full day. They plump up, becoming tender but still firm.

When ground, they create a mixture that holds together beautifully and fries up with a perfect crisp exterior and a tender, almost fluffy inside. Trust me on this one, it makes all the difference.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to falafel success. You’ll need a food processor to bring it all together. Here’s what to get:

• Dried Chickpeas: The essential base. Remember, not canned!
• Fresh Herbs: A big, generous bunch of parsley and cilantro (and sometimes fresh dill) for that signature green color and bright, fresh flavor.
• Onion & Garlic: For a savory, aromatic foundation. Yellow onion works perfectly.
• Key Spices: Ground cumin and coriander are non-negotiable for that warm, earthy, authentic taste. Cayenne pepper or a fresh green chile can add a subtle kick.
• Baking Powder: A small amount helps give the falafel a lighter, airier texture on the inside.
• Neutral Oil: For frying. Choose an oil with a high smoke point like grapeseed, canola, or avocado oil.

How to make Falafel?

Step 1: Soak the Chickpeas

Place your dried chickpeas in a large bowl and cover them with several inches of cold water. They will expand a lot as they soak. Let them sit at room temperature for a full 24 hours. Some cooks add a pinch of baking soda to the water to help soften them.

When they’re ready, drain the chickpeas in a colander and give them a good rinse. It’s helpful to pat them dry with a clean kitchen towel or paper towels to remove excess moisture before processing.

Step 2: Create the Falafel Mixture

Add the soaked chickpeas to your food processor. Throw in the roughly chopped onion, garlic cloves, all those fresh herbs (stems and all!), and your spices—cumin, coriander, salt, and pepper.

Now, pulse. Don’t just let the processor run. You want to pulse until everything is very finely chopped and combined. The ideal texture is like a coarse meal; it should hold together when you squeeze a bit in your hand, but it shouldn’t be a smooth paste.

Step 3: Chill the Mixture

Transfer the mixture to a bowl, cover it, and refrigerate it. This chill time is a quiet hero in the process. It helps the mixture firm up and makes it much easier to shape into balls that won’t fall apart later.

An hour is good, but you can even leave it overnight if you’re prepping ahead. This flexibility is a great bonus for planning meals.

Step 4: Shape the Falafel

Once the mixture is chilled, you’re ready to shape. Use your hands, a cookie scoop, or a falafel scoop to portion the mixture. Roll them into firm, round balls, about the size of a walnut.

If you find the mixture isn’t holding together well, you can pulse it a few more times in the food processor. If it feels a bit dry, a tiny splash of water can help. The goal is a ball that feels solid and cohesive.

Step 5: Fry to Perfection

Pour about 3 inches of oil into a heavy, deep pot and heat it to 350°F to 375°F. The temperature is important. If the oil is too cool, the falafel will soak up oil and be greasy. If it’s too hot, the outside will burn before the inside cooks.

Carefully add a few falafel balls to the hot oil, making sure not to crowd the pot. Fry them for 3 to 5 minutes, turning occasionally, until they are a deep, golden brown all over. Remove them with a slotted spoon and let them drain on a wire rack. Then, repeat with the rest of the batch, and get ready to enjoy.

Tips

• Test Your Oil: Before frying the whole batch, test the oil temperature with one falafel. It should sizzle actively and rise to the surface without burning.
• Don’t Crowd the Pan: Frying in small batches maintains the oil temperature and ensures even cooking and browning.
• Consider a Binder (If Needed): If your mixture is stubbornly crumbly, a tablespoon or two of chickpea flour or breadcrumbs can help bind it without altering the flavor much.
• Make Extra for Later: Falafel freezes beautifully. Freeze the uncooked balls on a tray, then transfer to a bag. You can fry or bake them straight from frozen.

Building the Ultimate Falafel Sandwich

A perfect falafel sandwich is a beautiful construction project. Start with a warm, soft pita bread. Smear a generous layer of creamy hummus or tahini sauce on the inside—this acts as a delicious glue.

Then, load it up. Add your crispy falafel balls, along with chopped tomatoes, cucumber, shredded lettuce, and a sprinkle of fresh parsley or mint. The finishing touch? Something tangy and pickled, like pink pickled turnips or quick-pickled red onions, to cut through the richness. Every bite should be a mix of textures and flavors.

Serving Ideas Beyond the Pita

While the sandwich is classic, falafel is wonderfully versatile. Crumble them over a big, fresh Greek salad or a grain bowl for a protein-packed lunch. They also shine as part of a mezze platter, which is a spread of small, shareable dishes.

For a mezze feast, surround your falafel with bowls of baba ganoush (smoky eggplant dip), more hummus, stuffed grape leaves, and a vibrant tabbouleh salad. Serve with extra pita or flatbread for scooping. It’s a fantastic, interactive way to feed a crowd and celebrate these little spiced wonders.

Print Recipe

Baked Falafel Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: Mediterranean Courses: Appetizer, Dinner, Lunch

Difficulty: medium Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 12 Calories: 210

Best Season: Spring, Summer, Fall, Winter

Description

Packed with fresh herbs and spices, this crispy baked falafel recipe is bursting with flavor. Made with soaked (not canned!) chickpeas, it’s light, earthy, and perfectly spiced with cumin, coriander, and a hint of cayenne. Baked instead of fried for a healthier twist—but still delightfully crisp—this falafel is ideal stuffed into warm pita bread with hummus, fresh veggies, and tahini sauce.

ingredients

Servings

Falafel

• 1 cup uncooked dry chickpeas (soaked 24 hours, drained, rinsed, and patted dry – do NOT use canned chickpeas)
• 0.5 cup chopped shallot or yellow onion
• 3 garlic cloves
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.75 teaspoon sea salt
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon baking powder
• 1 cup chopped fresh cilantro leaves and stems (patted dry)
• 1 cup chopped fresh parsley leaves and stems (patted dry)
• 1 tablespoon extra-virgin olive oil (plus more for drizzling before baking)

For Serving (Optional)

• pita bread (homemade or store-bought, gluten-free if needed)
• hummus
• diced tomatoes and cucumbers
• fresh herbs (parsley, mint)
• pickled red onions
• tahini sauce

Instructions

1. Soak 1 cup dry chickpeas in water for 24 hours. Drain, rinse, and pat completely dry before using.
   Do not use canned chickpeas—they will make the mixture too wet and mushy.
2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
3. In a food processor, combine soaked chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and 1 tablespoon olive oil. Pulse until finely ground but not pureed. Scrape down sides as needed.
   Mixture should hold together when pressed but not be pasty.
4. Form mixture into 12–15 patties using a 2-tablespoon scoop. Handle gently—do not overpack or falafel will be dense.
   If mixture is too crumbly, pulse a few more times or chill for 30 minutes.
5. Place patties on baking sheet. Drizzle generously with olive oil (this is essential for crispness since they’re not fried).
   Don’t skimp on the oil!
6. Bake for 14 minutes, then flip and bake another 10–12 minutes until golden brown and crisp.
7. While falafel bakes, wrap pitas in foil and warm in oven during last 5 minutes.
8. Assemble wraps with hummus, falafel, diced veggies, fresh herbs, pickled onions, and tahini sauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 10gg16%

Saturated Fat 1.5gg8%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 420mgmg18%

Potassium 290mgmg9%

Total Carbohydrate 22gg8%

Dietary Fiber 7gg29%

Sugars 3gg

Protein 8gg16%

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Calcium 60 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Never use canned chickpeas. They’re pre-cooked and too soft—your falafel will fall apart.
• Drizzle generously with olive oil before baking—this is key for crispness without frying.
• Don’t overpack the mixture—gentle shaping keeps falafel light and tender.
• Freeze extras! Bake from frozen at 400°F for 10–12 minutes. Great for meal prep.

Keywords: baked falafel, vegan falafel, healthy falafel, Middle Eastern food, homemade falafel, chickpea falafel