Easy Baked Falafel
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Crispy, flavorful and easy to make, this baked falafel recipe is a healthy vegan option for wraps, bowls and salads. It’s perfect for meal prep and gives you that classic falafel texture without the frying.
After a trip to Israel years ago, I fell in love with the fresh herbs and bold flavors in dishes like falafel. I originally shared this baked falafel recipe back in 2018, and since it has been a longtime reader favorite, I knew it was time for a refresh. Meals like my falafel bowls are still on repeat in my house, so it felt like the right time to update the base recipe too.
This is my easy at-home version of the classic. Traditional falafel is made with soaked dried chickpeas and fried, but here we’re using canned chickpeas and baking instead. The result is still packed with flavor, crisp on the outside and soft in the middle, especially when paired with something creamy like my hummus.
Table of Contents
Why You’ll Love This Baked Falafel Recipe
- Healthier: These are baked instead of fried, so you get all the flavor without the extra oil.
- No soaking required: We’re using canned chickpeas, which means you can skip the overnight prep and make these anytime.
- Great for meal prep: Make a batch ahead of time and enjoy them all week in different meals.
- Super versatile: They’re perfect for wraps, bowls or dipping with your favorite sauce. I like adding them to salads or pairing them with something fresh like my Greek quinoa salad.
“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!”
Ingredients Needed
- chickpeas – canned chickpeas keep this recipe quick and easy. Just rinse and drain well.
- onion and garlic – adds flavor and that classic savory depth.
- parsley – fresh is always best! It adds brightness and tons of flavor.
- spices – cumin, coriander, cayenne and salt bring warm, classic falafel flavor.
- lemon juice – adds freshness and helps balance the spices.
- oat flour – helps bind the mixture so the falafel hold their shape while baking. All-purpose flour should also work just fine.
- baking soda – gives the falafel a lighter texture inside.
Find the full ingredient list with measurements in the recipe card below.
How to Make Baked Falafel
Step 1: Add the chickpeas, onion, garlic, herbs, lemon juice and spices to a food processor. Pulse until the mixture is combined but still slightly textured, not completely smooth.
Step 2: Transfer the mixture to a bowl and stir in the oat flour, baking soda and olive oil until everything comes together and can hold its shape.
Step 3: Scoop the mixture into small portions and gently form into patties or balls. Place them on a lined or lightly greased baking sheet, spacing them evenly.
Step 4: Bake until the falafel are lightly browned and crisp on the outside, flipping halfway through for even cooking. Let them cool slightly before serving so they firm up.
Recipe Tips for the Best Baked Falafel
- Dry the chickpeas well: After rinsing, pat the chickpeas dry with a towel. Too much moisture can make the mixture soft and harder to shape.
- Do not over-process the mixture: You want a slightly textured mixture, not a smooth paste. A bit of texture helps the falafel hold together and keeps them from turning dense.
- Let the mixture rest if it feels soft: If the mixture seems sticky, let it sit for 5 to 10 minutes so the oat flour can absorb moisture.
- Flip halfway through baking: Turning them ensures both sides get golden and prevents the bottoms from getting too soft.
- Let them cool before serving: They firm up as they sit, so give them a few minutes after baking for the best texture.
How to Store and Reheat
- To store: Let the falafel cool completely, then store them in an airtight container in the refrigerator for up to 4 to 5 days.
- To freeze: Place cooled falafel in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
- To reheat from the fridge: Warm them in a 350°F oven, toaster oven or air fryer for a few minutes until heated through and crisp again. Microwaving works too, but they will be softer.
- To reheat from frozen: Bake or air fry straight from frozen at 350°F until hot and lightly crisp on the outside.
Baked Falafel FAQs
Yes. Traditional falafel is made with soaked dried chickpeas, and you can use them here if you prefer. Just soak them overnight and skip cooking them before blending. The texture will be slightly firmer and more traditional.
This usually happens if the chickpeas weren’t dried well after rinsing or if the mixture was over-processed. If needed, stir in a little more oat flour and let the mixture rest for a few minutes to firm up.
If the mixture is too dry or crumbly, it may need a bit more moisture or a quick pulse in the processor. If it’s too wet, adding a little more oat flour can help them hold together.
They’re great in pita sandwiches, grain bowls (like this falafel bowl), salads or on their own with dips like hummus or tahini sauce.
More Middle Eastern Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Baked Falafel
Ingredients
- 1 15 oz can chickpeas, drained, rinsed and dried
- ¼ cup chopped onion
- 3 cloves fresh garlic
- ½ cup fresh parsley
- 1 Tablespoon olive or avocado oil
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- pinch of cayenne
- ½ 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.olive or avocado oil cooking spray
- 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.1 15 oz can chickpeas, ¼ cup chopped onion, ½ cup fresh parsley, 1 Tablespoon olive or avocado oil, 2 teaspoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ¾ teaspoon sea salt, pinch of cayenne, 3 cloves fresh garlic
- Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.½ teaspoon baking soda, 3 Tablespoons oat flour
- 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.
Video
Notes
- Be sure to dry the chickpeas well after rinsing. Too much moisture can make the mixture soft and harder to shape.
- If the mixture feels sticky, let it rest for 5 to 10 minutes so the oat flour can absorb moisture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in the oven, toaster oven or air fryer to bring back the crisp edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
I had to bake a bit longer but these are so easy and delicious! Great recipe!
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!
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?
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?
Hello! Do you have a substitute for oat flour? Thanks for sharing this! My 3 year old loves it!!
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!
this looks good! if I were to freeze some after baking, how would you recommend warming them up?
Hi Sue – I would let them thaw in the fridge overnight and then reheat in the oven, toaster oven, air fryer or over the stove top!
sorry but we found this to be boring and uninterresting
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?
Want to make this tonight. What can I use in lieu of oat flour?
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. 🙂
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
Judy
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!
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?
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.
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!
YUM! I love that you and your family are enjoying this recipe, Jordan. Thank you for your review + star rating, I so appreciate it!
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
Woo! Love that you’re enjoying this recipe, Anne! Thanks for sharing your review, I appreciate it so much.
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.
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!