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!
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!
Ah yay! I’m so glad this recipe was a success, Emma! Thanks for trying it out and coming back to leave a review 🙂
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!
So glad this recipe turned out for you, Sarah and thanks for the review. I so appreciate it!
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!
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.
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?
Hey Ellen- you can reheat them in the microwave, oven, or with a pan on your stove 🙂
Best falafel ever – I could eat these everyday
Yay!! So glad you enjoyed this recipe, Anna! Thanks for tying it and for the review. I so appreciate it!
Love these!!! I make them ALL the time. Really easy and delicious.
Yay!! I’m so glad you’ve been enjoying these baked falafels, April! Thanks for the review. I really appreciate it!
Hi! I can’t wait to try this recipe. Are they freezer friendly?
Yes they are freezer-friendly! Let me know how they turn out for you if you try them. 🙂
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 😊
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!
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!
Woo!! So glad this recipe was a success, Carie! Thanks for coming back to leave a review. I really appreciate it 🙂
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!
Woo! So glad this recipe was a hit, Sierra! Thanks for making it and coming back to leave a review.
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.
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!