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.
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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!
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!
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!
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. 🙂
Easy to prepare and excellent. Will reduce salt too to 1/2 tsp. Thank you Brittany for sharing.
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.
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!
Oh I love this recipe! It looks fairly easy to make so I won’t mess it up haha great recipe, thank you!
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.
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.
Oh no!! I wonder why they didn’t cook fully through. And you didn’t change anything about the recipe, Dawn?
Fantastic! No other comment necessary!
Looking forward to making these! I am on an oil free diet right now. Do you think they would turn out ok without it?
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!