Easy Baked Falafel


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 99 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


  • 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


  • 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.



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


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Recipe Rating

    1. Zonna Hoffman
      September 21, 2021 AT 8:27 pm

      5 stars
      These were easy and delicious 😋 I served them over zoodles with quinoa, cucumber and tomato.

      1. Brittany Mullins
        September 22, 2021 AT 12:32 pm

        Woo!! Pumped to hear these falafels were a hit, Zonna! Thanks for the review 🙂

    2. Aimee
      September 18, 2021 AT 7:48 pm

      2 stars
      I tried this recipe because it came up first in Google searches for baked falafel, and I recently got rid of my deep fryer.
      So, uh, A+ SEO, but this isn’t a great recipe!
      Honestly, this recipe did not hold up texture-wise for me at all and the falafel ended up looking like runny oatmeal cookies. However, the flavor was fantastic and my teenagers loved them, so not a total loss!

      1. Brittany Mullins
        September 20, 2021 AT 7:19 pm

        Oh no!! So sorry to hear that, Aimee. I haven’t heard of too many people having issues with this recipe. Did you change anything about the recipe?

    3. Kim
      September 9, 2021 AT 8:27 pm

      Hi! We make these once a week! We love them but lately they’ve been cracking and kinda separating. They look like a crinkle cookie LOL what could I be doing wrong? Too big? Too wet? Thanks!!

    4. Madeleine
      September 6, 2021 AT 7:12 pm

      5 stars
      Baked on parchment brushing both sides with olive oil

      Used lots of cilantro vs parsley because I like cilantro

      Used dried garbanzos because I dont buy canned anymore. Soaked and pressure cooked

      Delicious. No need to fry!

      1. Brittany Mullins
        September 7, 2021 AT 11:45 am

        So happy to hear this falafel recipe was a hit, Madeleine! Thanks so much for trying it out and coming back to leave a review and star rating. It means so much to me!

    5. Jessica
      August 30, 2021 AT 3:07 pm

      Perhaps an odd question, but what do you think about adding collagen powder to these for extra protein? How much would you use and would you adjust anything else in the recipe? Thanks!!

Parchment paper lined with protein balls.


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