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

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4.40 from 160 votes

Easy Baked Falafel

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.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Middle Eastern
Keyword: baked falafel, easy baked falafel
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. This looks fantastic! Can’t wait to make the recipe? Just a quick question – is there any reason not to use Chickpea flour instead of oat flour, to keep it gluten-free? Are there consistency differences or would it just be an easy 1:1 swap?

    1. Good question! I haven’t tried it with chickpea flour so I’m not sure if it’s a 1:1 swap. I would add the flour last and do 1 Tablespoon at a time until the dough has the right consistency… holding together well but not too dry. Just a heads up, you can get gluten-free oat flour. I buy the Bob’s Red Mill brand. 🙂

    1. Hi Lynn. I think I would bake and cool them, then freeze. Then all you would need to do is thaw and reheat when you want to enjoy.

  2. 5 stars
    These are ridiculously amazing….
    I have made these a few times now (double batch each time), and used my FoodSaver to freeze some to take with me while traveling.
    In the last batch I used 2 chipotle peppers (in adobe sauce), and used a bit less salt, and it was amazing too.
    Thank you for this recipe!!

    1. Hooray! So glad that you enjoyed these, Melissa. Thanks for coming back to leave a comment with your feedback and suggestions too. It’s so helpful for me and other EBF readers. <3

  3. 4 stars
    I made these quick and easy, tasty, chunky monkeys and they were fantastic! Next time I’ll be cutting back the sea salt to 1/2 tsp. though. Other than that I wouldn’t change a thing.
    Making again tonight. Love them in lettuce wraps with salsa verde or balsamic glaze on the side. Yum yum.
    Thanks Brittany.

  4. 5 stars
    Made these last night for dinner and even the sceptics LOVED them! Really quick and easy to make, and they made great leftovers to pack in my lunch today.

  5. 5 stars
    Made these tonight and they turned out great! Made only minor changes and cooked them in my air fryer. Delicious served with homemade tahini.

    I added more garlic cloves and some garlic powder because we like things garlicky. Didn’t have enough fresh parsley, so I threw in some fresh cilantro and a little dried parsley on top of the fresh parsley I had. I didn’t measure out salt, just did some twists of my shaker. I only had regular flour, so I used that.

    I made mine into balls not patties and “fried” them in my air fryer at 390 degrees for about 10 minutes. After draining the canned chickpeas, I blotted them dry on a paper towel. I was skeptical attempting this with canned chickpeas, but it was super easy and turned out great. Thanks!

  6. Looking forward to making these! I am on an oil free diet right now. Do you think they would turn out ok without it?

  7. I tried these tonight, and I hope my critical comment will be taken with a grain of salt… I think its because of my middle eastern background but they aren’t traditional falafel; they’re more of a vegan chickpea patty to me… still yummy, but they weren’t too crunchy, they just didn’t have that traditional falalel feel/taste. 🙁 I followed the recipe to the T! but they just wouldn’t bake – they were raw on the inside and nicely coloured on the outside.

    1. 4 stars
      I had the exact same problem, they never fully cooked even though I cooked them for double the time posted. They were also quite small – I made 24 patties. I’m not middle eastern, but I loved the flavor.

      1. Oh no!! I wonder why they didn’t cook fully through. And you didn’t change anything about the recipe, Dawn?

  8. 5 stars
    Oh I love this recipe! It looks fairly easy to make so I won’t mess it up haha great recipe, thank you!

  9. 5 stars
    I made these yesterday and they were a huge hit! My only question is how you get 15 patties out of the recipe–I only got 9 and they looked like they were roughly the same size as yours. Next time I will double the recipe because they will definitely be in our regular rotation!

  10. Made these today, yielded slightly more (about 20) but perhaps coz I made them more on the smaller side. They were absolutely delicious! I only had regular flour and no cilantro (because I hate it) but they turned out great! Really yum with a squeeze of lemon or hot sauce on them! Super quick and easy to make.

  11. So glad I found this recipe! Others I’ve tried have been lackluster in the taste department. It’s now my “go-to” falafel. I doubled the recipe for 7 people for Meatless Monday with leftovers. Some ate it in pita, some in a salad and others in a wrap. The flavors are earthy with brightness from the lemon and parsley. Couldn’t be easier to make. Thanks so much for this gem of a recipe!

    1. Thank you so much for the rave review, Diane. I’m so excited that you all enjoyed this recipe. It’s one of my favorites too! Quick favor, would you mind leaving another comment with a star rating? It can be really short, but the star ratings are SUPER helpful for my site. 🙂

  12. After trying some lackluster falafel recipes, finding this gem makes it my new “go-to”. The flavors are earthy with brightness from the lemon and parsley. The patties (I used a 1 TBSP scoop) held together well and the baking yielded a crispy texture. 7 people (friends and family)enjoyed them in a pita, a wrap and on salads. Thanks so much for this wonderful recipe!

  13. I live in China and can not find fresh parsley. I should grow my own!! However, in the mean time, can I use dried parsley? How much would I use? Thanks!

    1. Yes, dried parsley should be fine. Of course it’s not going to have the same fresh flavor. I’d do 1/4 cup dried parsley instead of the fresh.

  14. 4 stars
    Very yummy and crispy falafel! However, it is way too salty for me. Next time, I’ll do 1/2 teaspoon of salt or less.

  15. Hey, very easy and yummy. Have you tried freezing them? I’d like to make in bulk and freeze for later. Do you think it would taste ok after?

    1. Hey Ivelina, I would bake and cool them, then freeze. Then all you would need to do is thaw and reheat when you want to enjoy. They should turn out just fine after freezing and thawing!

  16. These look very good. Would using dry chickpeas (and soaking the night before) be ok? And oat bran instead of flour? I have to try these!

    1. Yes, you can definitely use soaked chickpeas for this recipe. I’m not sure how the oat bran would work as a replacement for the oat flour since I’ve never tried it before. Others have used regular flour and these falafels have turned out for them, so you could always use that instead. Let me know if you try these and how they turn out. 🙂

    1. Ahh that makes me so happy to hear, Elizabeth! 🙂 Thanks for coming back to leave a comment and star rating. I so appreciate it!

    1. Yay!! I’m so glad that you enjoyed this recipe, Lesia! Thanks for coming back to leave a comment and star rating. I so appreciate it. <3

  17. 5 stars
    My toddlers LOVE chickpeas and falafel and I have tried dozens of baked falafel recipes that taste great but just don’t hold together well. These are perfect, they hold together! I altered the herbs to fit my family’s taste but that is normal, we tend to like things with a big punch. 🙂

    1. Ahh that makes me so happy to hear, Adrienne! So glad you found my recipe. Thanks for coming back to leave a comment and star rating. It means the world to me. <3

  18. 4 stars
    I made these, with a couple modifications using what I had on hand. I substituted the lemon juice with orange juice and coriander with a lemon dill spice, and they turned out very well! I found that I was able to process the mixture a lot more than indicated without the chick peas turning into hummus, but the can of chick peas I used was 19 oz, not 15oz. That being said, I also adjusted the amounts of other ingredients accordingly. I will be making these falafels again.

  19. 4 stars
    DELICIOUS!! Doubled the recipe for my 6-person family of athletes and mostly meat-eaters, and they all loved the falafel! The reason I didn’t give this recipe 5 stars is because the balls were quite crumbly.

    1. So glad this recipe was a hit with your family, Ellie! I’m sorry to hear that they turned out crumbly though. Did the batter seem too dry to begin with?

  20. 5 stars
    I LOVE this easy recipe, I used dried parsley instead as I didn’t have fresh in the house and I didn’t have the cayenne pepper. But it still tastes soooooo good. The hubby and kids love it. Very happy and will make again and again.
    Thanks for the recipe

  21. 3 stars
    The taste is good, but the texture is off- the would not bake properly, they were really flat (although they went in perfectly rounded), and raw in the middle, so they needed to cook for way longer than listed.

    1. Oh no!! I’m so sorry to hear that these didn’t turn out for you, Naava. Did you change anything about the recipe? How many falafels did you get out of the mixture? I wonder if they were bigger, which is why they needed more time to cook.

  22. 4 stars
    These were super easy to make. I’d never made falafel before but I was craving it so I thought I’d give it a try. My only complaint is that they were a little salty, I don’t know if I did something wrong or what. I would probably make them again.

    1. Hey Kimmie – I’m glad you enjoyed this recipe! Did your can of chickpeas have added salt? You can definitely adjust the salt next time based on your personal taste preferences. 🙂

    1. Hey Sarah! I would just cook them based on the instructions on the packaging or else here‘s a good resource for cooking chickpeas.

  23. 5 stars
    Have made this recipe several times and it’s always a delicious veggie meal! (Meat loving husband approved!)

    1. Yay!! So glad this recipe is a hit, Kara! Thanks for making it and for taking the time to leave a comment + star rating. I really appreciate it. 🙂

  24. 5 stars
    I made them an WOW! My family loved it, even though they were almost hummus in the inside. I blame the blender, it‘s not my favourite thing to use. However they turned out pretty good with a nice crunchy crust. I wonder if I could experiment with the ingredients. For example using an orange instead of a lemon and a really crazy idea: vanilla flavour?
    Again: Thank you for this recipe!

    1. I’m glad you enjoyed this recipe, but sorry to hear it was mushy in the middle. Do you think it didn’t cook long enough? I’m sure it’d be fine to sub in orange for the lemon. I haven’t tried it though, so I’m not 100% sure of the taste. Let me know if you end up trying it though!

  25. 5 stars
    Made falafels for the first time. They were delish. Albeit with some minor changes. I subbed the chickpeas for cannellini beans and coriander seeds for fresh cilantro. I then lightly coated them with GF panko. Turned out delicious on their own or in a salad.

    1. Woo-hoo! So glad these falafels turned out for you, Piera! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3

  26. 5 stars
    Sooo delicious my toddler absolutely loves these! Question though how well do they freeze? I’d like to make a big batch and have some stored. Thank you 😊

    1. Hey Brianna – So glad this recipe is a hit with your toddler! They should freeze perfectly fine in an airtight / freezer-safe container or bag. 🙂

  27. 5 stars
    I return to this recipe often! I’ve also doubled it and made big burger-size patties for falafel burgers. They take longer to cook (15-20 each side) but hold together well! This recipe works without herbs too, which I don’t always have on hand. They freeze great.

    1. Oh I love that idea, Colleen! So glad you’re loving this recipe – thanks for coming back to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. 🙂

  28. 5 stars
    This recipe was so easy. canned chickpeas and no refrigeration necessary. Delish!! My very picky 12 year old even liked it. He was pleasantly surprised! LOL. But I did need to bake for a little longer than suggested.

    1. That’s awesome!! So glad this recipe was a hit, Francesca. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    1. Hey Caroline – They should stay fresh in the fridge about 5 days in an airtight container. 🙂

  29. 5 stars
    I did sauté instead of bake these. But all four kids AND my picky husband all enjoyed them with tzatziki (how the heck to spell) sauce.

    1. Woot woot! That’s definitely a win in my book if everyone enjoyed them. Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

  30. 5 stars
    Brilliant recipe, I originally tried a baked falafel recipe but had to soak dried chickpeas, it was a failure. I had a different recipe where I deep-fried the chickpeas, I wasn’t happy with the oiliness and they fell apart.
    This recipe is perfection!! I made them at lunchtime to eat for dinner, couldn’t stop eating them throughout the afternoon!
    I cut down on the salt, halved the garlic and used a good sprinkling of onion powder instead of fresh onion as my husband can’t tolerate it, also used a good sprinkle of dried parsley.
    I doubleD the quantities and got 31 pieces. I used a small cookie scoop. Yum yum yum

    1. Yay!! That makes me so happy to hear, Miriam. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  31. I was surprised by how delicious these are. Mine were very crumbly and fell apart so I’m wondering what I did wrong? I was worried about making hommous so maybe I didn’t mix it enough?

    1. Oh no, sorry to hear that! Did you change anything about the recipe? I’m thinking maybe adding a little bit of water to the dough before forming could have helped if it seemed to dry.

  32. 5 stars
    I love trying new recipes so I find myself hardly doing any repeats (obviously I’ve had lots of time during the pandemic!), but I have made this 3 times now?! So good!! I would definitely give it a try. I love that these are baked rather than fried. I do have to say I find myself baking them for a bit longer than the instructed time, could be a personal preference too! I would definitely give these a try!

  33. 5 stars
    I’ve made these loads of times and every time they’ve been amazing. I used to deep fry falafel, which was really unhealthy and a huge faff. These ones taste just as good and are so easy to make. Thank you!

    1. You’re so welcome, Victoria. I’m so glad this recipe was a hit! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    1. Hey Marzia – if you’re using chickpeas that aren’t from the can then yes, you’ll need to cook them before.

  34. 1 star
    Hi! I am planning to make these falafel for the Halloween party I am going to, in some spooky shape. Do you think it will be too dry?

    1. Ohh I bet it would work! You could always add a bit of water to help you form them into the shape you’re looking for. Keep me posted how they turn out. 🙂

  35. 5 stars
    Okay to be completely honest I used all purpose flour so they weren’t GF & I added a few mushrooms so I had to add a little more flour. However, the rest was according to the recipe and they turned out GREAT, SO DELICIOUS!! I LOVE that they are baked, not fried. They are perfectly crispy on the outside and soft enough on the inside. My toddler enjoyed them too. They’re delicious and super easy to make, totally worth making!

    1. Ahh yay! So glad this recipe turned out for you, Rita. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3

  36. 5 stars
    I loved the flavor and texture of these falafels! I have tried many recipes but this is the first one I really liked.

    1. Ahh yay, that makes me so happy to hear. I’m so glad you loved these falafels. Thanks for giving my recipe a try and for coming back to leave a review. I so appreciate it!

  37. Made this tonight and cooked it in my air fryer. My husband who despises garbanzo beans ate it and loved it. Absolutely delicious!

  38. These didn’t stick together. Any idea what could have went wrong? They were a bit wet even though I used a paper towel to wipe off the excess.

  39. 5 stars
    I made this and it was amazing! I substituted chick pea flour for the oat flour due to dietary needs of my household. I served it with the Tahini Dressing that was linked below. Yummy!!

    1. So glad these falafels turned out for you, Trish. Thanks for coming back to leave a review. I really appreciate it!

  40. I haven’t made these yet but looking forward to trying them soon. I was wondering, can I use dried parsley instead of fresh parsley or omit it completely? Thank you 🙂

  41. 5 stars
    I made these last weekend and they turned out fab! Swapped the oat flour for normal flour, and also cooked them in my George foreman grill rather than the oven! Making them again this weekend!

    1. So glad they turned out for you, Emma!! Thanks for making these and for coming back to share the subs you made and to leave a review! I so appreciate it!

  42. 5 stars
    I recently made these and they were delicious! I subbed cilantro for parsley because it’s what I had. Overall super easy recipe and so flavorful. I highly recommend making these!

  43. 5 stars
    I made these falafels for dinner tonight and they were absolutely incredible!! So easy to put together and packed with so much flavor. My husband and I also made the EBF pickled onions & Israeli salad to construct falafel bowls, and everything was SO delicious together! Highly recommend. Thank you so much!

    1. So glad you loved these falafels, Stephanie!! Thanks for making them and for coming back to leave a review. I so appreciate it!

  44. 5 stars
    Made this the other day (added in 1/4 cup cilantro as well because I had some that was going bad) and ate it with the EBF garlicy kale salad – what a combo!!! Highly recommend trying both recipes together.

  45. 5 stars
    OMG!!!!…I just wanted a simple easy to follow recipe without exotic ingredients. This is it! I had everything on hand (except oat flour). My wife had powdered oatmeal she uses in her bath…I “borrowed” three tablespoons and off I went. They turned out prefect!!! I ate the first one just out of the oven…made hummus while these were baking…put the two together…*heaven*😃😃😃anyone can make this…awesome

    1. So glad this recipe was a hit!! Thanks for making it and for coming back to leave a review, Derrick. I so appreciate it. 🙂

    1. Oh no! So sorry to hear that this recipe didn’t turn out for you, Juli. Did you change anything about the recipe?

    1. Yay! So glad you are loving these falafels, Katie! Thanks for making them and coming back to leave a review. It means the world to me.

  46. 5 stars
    Made this tonight for my family. Everyone loved it. They said it was better than other baked falafels I’ve made. Keeper!

  47. 5 stars
    Absolutely delicious! I did sub the seasoning with garam masala out of necessity and they were still so wonderful. Paired with your recipe for fattoush and really enjoyed the meal. Thanks!

    1. Woo! So glad this recipe was a hit, Sierra! Thanks for making it and coming back to leave a review.

      1. 4 stars
        Thanks for the recipe, it went well. I wondered why the baking soda is included though, could taste it a little and would prefer not to. What is its function in the recipe? Thank you.

        1. Hey Katie – The baking soda helps to make the falafel more airy/fluffy, but I’m sure this recipe would still turn out without the baking soda. Let me know if you end up trying it!

  48. 5 stars
    Made this with a few variations:
    -Onion Powder (out of onions)
    -Parchment paper instead of oil spray
    -Used hand masher (no processor on hand)

    My daughter, the vegetarian in the family, gave this major thumbs up and I was thrilled with the ease of this recipe!

    She said it tastes amazing and she knows falafels.

    I found a quick mayo based dip recipe to pair with it:
    1/2 cup mayo, 1/4 cup lemon juice, teaspoon or to your liking of Moroccan spices and a touch of cayenne.

    Thank you for this one! Easy enough for me who is by no means a cook!

    1. Woo!! So glad this recipe was a success, Carie! Thanks for coming back to leave a review. I really appreciate it 🙂

  49. 5 stars
    Doubled this recipe for dinner tonight! Subbed fresh cilantro for the parsley. Mixed it all in the blender, then used a 2 TBSP cookie scoop to keep them relatively the same size.Served in pita with hummus et al. Delicious! My 10 year old said it was ok with him if I made this every week! Lol! Thanks for this fabulous adaptation of a Middle-Eastern classic 😊

    1. Woo! This makes me so happy to hear, Janeen! Thanks for making the falafel and coming back to leave a review. I really appreciate it!

    1. Yes they are freezer-friendly! Let me know how they turn out for you if you try them. 🙂

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

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

  50. 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?

  51. 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. 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.

  52. 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!

  53. 5 stars
    These might be he best falafel I’ve ever had, they were very moist and fresh tasting, which is fabulous since they were SO easy to make. Thanks for the great, and simple recipe!

    1. Ah yay! I’m so glad this recipe was a success, Emma! Thanks for trying it out and coming back to leave a review 🙂

  54. 4 stars
    I have made these three times now each time following the recipe exactly. I LOVE the flavor but I can’t get the falafel to stick together. They crack in the oven and I end up with more of a falafel granola which is still delicious just hard to eat! Any suggestions?

    1. Oh no! Sounds like they’re too dry. Maybe cook them for less time or try adding a splash of water to the batter before forming them?

  55. 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!!

  56. 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. 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!

  57. 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!!

  58. 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. 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?

    1. Hi, Fazia! I haven’t tried it yet, but that should be okay. You might need a little more almond flour than oat flour because it’s not as absorbent. Let me know how it turns out for you!

  59. 5 stars
    I have always wanted to try to make homemade falafel but I was scared off by the soaking etc. of other recipes. This recipe using the canned chickpeas was definitely more accessible for me and my level of commitment in the kitchen. I followed the recipe exactly but doubled it, and it turned out fantastic. I did not quite get 30 out of it, I got about 20 but I was a little more generous on the sizing of each falafel. I will definitely be making this recipe again, I am looking forward to having these on hand (I am freezing them) to pull out and add to salads or put in a quick wrap for lunches during the work week.

    1. It makes me so happy to read this! I’m glad the falafel was a success for you, Jackie. Thank you so much for trying the recipe and leaving a review, it means so much to me!

  60. 5 stars
    thank u so much for the recipe was so simple and delicious I’m making it again looking forward to your other recipes thanks again

    1. Woo! Love that you’re enjoying this recipe, Anne! Thanks for sharing your review, I appreciate it so much.

  61. 5 stars
    Just made these for the second time. They are quickly becoming a family favorite at our house. We love them as toppings in a build-your-own rice bowl meal. Thank you!

    1. YUM! I love that you and your family are enjoying this recipe, Jordan. Thank you for your review + star rating, I so appreciate it!

  62. 4 stars
    Easy baked falafel- followed recipe exactly, formed well but, “baked” falafel‘s did not hold together, crumbling. What is wrong? What should I do next try?

    1. Oh no!! Sounds like the mixture was a little dry and maybe needed a splash of water or liquid to help it hold together more. I’ll make a note about that in the blog post.

  63. Hi Brittany,
    I am of your fan of your seeded cracks. Made them many rtimes.

    I want to try your falafel. Id rather use oat fiber than oat flour. Lower carbs. Would that work? Should i use the same amount?

    Thank you so very much


    1. Hi Judy – I haven’t tried substituting the oat flour for oat fiber, so I’m not sure how that would change the recipe. After doing some research it seems like you can substitute oat fiber for 1/4 of the total amount of oat flour called for in a recipe. Let me know if you end up trying it!

    1. Hi Neha – Some have used regular flour and these falafels have turned out for them, so you could always use that instead. Let me know if you try these and how they turn out. 🙂

    1. Hi Stephan – I am sorry to hear this recipe did not turn out as you had hoped. What didn’t you like about this recipe? Did you make any changes?

    1. Hi Neha – I am so glad this recipe is a hit. Some have used regular flour for this recipe and it turned out great for them. If you use regular flour, let me know how they turn out! Enjoy!

  64. Hi! My mixture was very crumbly and wouldn’t hold together at all. I tried adding more liquid, but that didn’t help. Any ideas?

    1. Hi Kristin – Sounds like your mix was a bit dry, how much additional liquid did you add? I would continue adding more liquid until it is the correct consistency. Did you happen to change anything about the recipe?

    1. YUM! Glad you’re loving this recipe and it turned out great for you, Kelly. Thank you for your review & star rating, I so appreciate it!

  65. 5 stars
    So good! I’ve made fried falafel before and honestly this baked version was just as yummy. I sprayed with a little oil before baking and they were perfect! Next time will double the recipe.

    1. YUMM! SO glad you gave this recipe a try and are loving it, Jordan. Thanks for coming back to share your review & star rating, it means so much to me!