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!
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
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.
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?
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.
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. 🙂
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
This meal is so tasty! The tahini dressing is amazing and a great way to incorporate nutritional yeast.
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
I really enjoy these and this is definitely a repeat recipe in my house.
Ahh that makes me so happy to hear, Elizabeth! 🙂 Thanks for coming back to leave a comment and star rating. I so appreciate it!
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!
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. 🙂
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?
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!
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.
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!
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.