Easy Baked Falafel

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Inspired by our trip to Israel, I created a easy baked falafel recipe that is just as easy as it is tasty! It’s made with canned chickpeas so there’s no soaking necessary. These protein-packed patties are great for topping bowls and salads, plus they’re vegan and gluten-free.

Polka dot plate with homemade vegan falafel

Ever since our trip to Israel last November, I’ve been hooked on Israeli food. Not only does it take me back to that time and place, but it’s just so fresh and the flavors used in their cooking are incredible. I don’t think I’ll ever get sick of Middle Eastern food. I just stumbled across this article by Food52 that says “the U.S. appetite for goods and products from (Middle Eastern countries) is on the rise.” Apparently I’m on trend… totally not mad about it.

Polka dot plate with homemade falafel

Rather than just daydreaming about these flavors or depending on a local restaurant, I decided I needed to create my own recipe for baked falafel.

Small falafel patty held in a woman's hand

The main reason these falafel are so easy is that I used canned chickpeas. Traditionally, falafel is made using dried chickpeas that have been soaked overnight. No, soaking is not hard, but sometimes I forget to start the process the night before and when mama wants falafel, mama wants falafel. 😉 I typically like to keep my pantry stocked with a variety of spices, so I usually have most of the ingredients for this recipe on hand. Score!

Stack of seven small falafel patties

If you’ve never tried falafel before, you’re in for a treat. I like to eat these on their own, with a sauce or dip (can’t go wrong with hummus or tahini), or as a vegetarian protein option for pita sandwiches, salads and bowls.

Are you a falafel fan? Have you ever tried making your own?

Falafel patties on a baking sheet

If you make this easy baked falafel recipe please be sure to leave a comment and star rating below. We love getting your feedback and it helps other EBF readers who are thinking of trying the recipe! 

Easy Baked Falafel

4 from 78 votes
Inspired by our trip to Israel, I created a baked falafel recipe that is just as easy as it is tasty! It’s made with canned chickpeas so there’s no soaking necessary. These protein-packed patties are great for topping bowls and salads, plus they're vegan and gluten-free.
Polka dot plate with homemade vegan falafel.
Prep Time 10 minutes
Cook Time 24 minutes
Servings 15 patties

Ingredients

  • 1 15 oz can chickpeas, drained and rinsed
  • 1/4 cup chopped onion
  • 3 cloves fresh garlic
  • 1/2 cup fresh parsley
  • 1 Tablespoon olive or avocado oil
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon sea salt
  • pinch of cayenne
  • 1/2 teaspoon baking soda
  • 3 Tablespoons oat flour
  • olive or avocado oil cooking spray

Instructions
 

  • Preheat oven to 375°F. Spray a baking sheet with oil.
  • Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.
  • Scoop spoonfuls of mixture out and form into small patties; you should get about 15. Place on prepped baking sheet.
  • Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.

Nutrition

Serving: 3falafel Calories: 143kcal Carbohydrates: 24g Protein: 6g Fat: 5g Sodium: 648mg Fiber: 6g Sugar: 1g
Course: Lunch/Dinner
Cuisine: Middle Eastern
Keyword: baked falafel, easy baked falafel

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    141 comments
    1. Sarah
      July 12, 2021 AT 2:22 pm

      5 stars
      These are so good! I used cilantro instead of parsley because it is what I had on hand and I love cilantro. I also used all purpose flour since we do not have gluten issues. I’ve made more traditional falafel before and this was easier, healthier and didn’t require a pan full of oil for frying. Thank you for this recipe!

      1. Brittany Mullins
        July 13, 2021 AT 12:06 am

        So glad this recipe turned out for you, Sarah and thanks for the review. I so appreciate it!

    2. EVA
      July 6, 2021 AT 11:35 am

      Hello from Greece! I would like to try this recipe. Can you please inform me how many grams are the 1 15 oz chickpeas? Thank you!

      1. Brittany Mullins
        July 6, 2021 AT 2:24 pm

        Can sizes are fairly standard and usually are about 400 grams or 15 ounces, which yields 250g (1 1/2 cups) of chickpeas once drained.

    3. Ellen
      July 3, 2021 AT 8:32 pm

      4 stars
      Easy and tasty. I made patties a bit larger to fit slider rolls and baked 15 minutes per side. I wonder how you would recommend reheating any leftovers?

      1. Brittany Mullins
        July 5, 2021 AT 11:41 am

        Hey Ellen- you can reheat them in the microwave, oven, or with a pan on your stove 🙂

    4. Anna Turner
      June 9, 2021 AT 3:05 pm

      5 stars
      Best falafel ever – I could eat these everyday

      1. Brittany Mullins
        June 10, 2021 AT 2:16 pm

        Yay!! So glad you enjoyed this recipe, Anna! Thanks for tying it and for the review. I so appreciate it!

    5. April
      May 5, 2021 AT 12:42 pm

      5 stars
      Love these!!! I make them ALL the time. Really easy and delicious.

      1. Brittany Mullins
        May 5, 2021 AT 12:57 pm

        Yay!! I’m so glad you’ve been enjoying these baked falafels, April! Thanks for the review. I really appreciate it!

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