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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.
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.
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.
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!
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?
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!
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These were easy and delicious 😋 I served them over zoodles with quinoa, cucumber and tomato.
Woo!! Pumped to hear these falafels were a hit, Zonna! Thanks for the review 🙂
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!
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?
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!!
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!
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!
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!!