These Crispy Baked Falafel are a delicious and wholesome twist on a Middle Eastern classic.
The recipe stands out for its light yet satisfying texture—crispy on the outside while tender and flavorful inside—without deep frying.
Plant-Based Crispy Baked Falafel
Equipment
- 1 Food processor
- 1 large baking sheet
- 1 silicone spatula
- Measuring Cups and Spoons
- Oven thermometer (optional)
Ingredients
- 4 cups soaked chickpeas from approx. 2.5 cups dry
- 2 cups packed fresh parsley
- ½ cup packed fresh cilantro
- ¾ medium onion quartered
- 6 garlic cloves
- 1.5 tsp salt
- 1.5 tsp ground cumin
- 1 tsp baking soda
- ½ tsp ground black pepper
- 3 tbsp olive oil for mixture
- ½ cup olive oil for baking sheet
Instructions
- Prepare Chickpeas for Blending: Begin by ensuring your chickpeas have been soaked overnight. This step is crucial because dried chickpeas expand and soften when soaked, creating the ideal texture for falafel. Drain the chickpeas thoroughly and pat them dry with a clean towel. Properly dried chickpeas help the mixture hold together and prevent it from becoming too wet or mushy.
- Blend Aromatics First: Peel and quarter the onion, and peel the garlic cloves. Place them into a food processor and pulse for about 60 seconds until finely chopped. Blending the onion and garlic first ensures a smooth integration of flavor throughout the falafel mixture and prevents large chunks from disrupting the texture.
- Combine Chickpeas and Herbs: Add the soaked chickpeas, fresh parsley, and cilantro to the processed onion and garlic. Add 3 tablespoons of olive oil, baking soda, salt, cumin, and black pepper. Pulse the mixture in short bursts, stopping to scrape down the sides with a silicone spatula. Continue until the mixture comes together into a coarse, yet cohesive dough. It should hold its shape when pressed between your fingers but not be overly pasty.
- Chill for Better Texture: Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least one hour. Chilling helps the herbs meld with the chickpeas and firms up the mixture, making it easier to shape into patties that won’t fall apart during baking. Skipping this step can result in fragile falafel that crumble easily.
- Prepare Baking Surface: Preheat your oven to 375°F (190°C). While waiting, drizzle ½ cup olive oil onto a large baking sheet and use a brush or spatula to spread it evenly across the surface. The olive oil layer helps create a crisp golden exterior without the need for deep frying.
- Shape the Falafel Patties: Using your hands or a small scoop, form the mixture into patties about ½ to ¾ inch thick. Aim for uniform size to ensure even baking. Place the patties on the prepared baking sheet with slight spacing between them so heat circulates evenly around each one.
- Bake to Golden Perfection – First Side: Place the baking sheet in the preheated oven and bake for 25 minutes. During this initial bake, the falafel will start to firm up and form a lightly crisped bottom. Avoid opening the oven door frequently, as this can lower the temperature and extend cooking time.
- Flip and Rotate for Even Crisping: After 25 minutes, carefully flip each falafel patty using a spatula. Rotate the baking sheet so that all patties receive even heat exposure. Return to the oven and bake for an additional 20–25 minutes, or until the patties are golden brown and firm to the touch.
- Cool Slightly Before Serving: Remove the falafel from the oven and allow them to cool on the baking sheet for 5 minutes. This rest allows the exterior to set further while keeping the inside tender.
- Serve or Store for Later: Serve warm with pita bread, tahini sauce, fresh salads, or as part of a grain bowl. For meal prep, allow the falafel to cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer before transferring to a freezer bag for up to 3 months. Reheat in the oven for best texture.
Notes
- Always soak dry chickpeas overnight for optimal texture; canned chickpeas can be used but may require added flour to bind.
- Chilling the falafel mixture for at least 1 hour makes shaping easier and prevents crumbling.
- Use a food processor to achieve a coarse, cohesive mixture; avoid over-blending into a paste.
- Flip and rotate the patties halfway through baking to ensure even browning and crispiness.
- Store baked falafel in airtight containers; freeze in a single layer for long-term storage.
- Olive oil helps create a golden, crispy exterior without deep frying, keeping the recipe healthier.
Made with soaked chickpeas, fresh parsley, and cilantro, these patties are naturally high in plant-based protein, fiber-rich, and packed with vitamins and antioxidants.
The use of olive oil contributes heart-healthy fats while keeping saturated fat low.
Beyond nutrition, this recipe is incredibly versatile and practical for everyday cooking: it’s simple to prepare, can be baked in large batches, and freezes beautifully for future meals.
Whether served in pita wraps, on salads, or as a snack, these falafel are a quick, guilt-free, and satisfying choice that works for meal prep, weeknight dinners, or entertaining guests.
Must-Have Tools for Perfect Results
Food Processor
Essential for blending chickpeas, herbs, and spices into a smooth yet textured mixture. Beyond falafel, it’s perfect for making hummus, pesto, or nut butters with minimal effort.
Baking Sheet
Provides a flat, even surface for baking falafel patties. Its versatility extends to roasting vegetables, baking cookies, or preparing sheet-pan meals.
Silicone Spatula
Helps scrape the mixture from the food processor and shape patties cleanly. A must-have for any mixing, folding, or spreading task in the kitchen.
Measuring Cups and Spoons
Accurate measurement of chickpeas, spices, and olive oil ensures consistent flavor and texture. They are indispensable for all precise home cooking and baking tasks.
Oven Thermometer (Optional)
Guarantees your oven reaches the perfect 375°F for even baking. It’s useful for any baking project, from bread to roasted meats.
Chef’s Secrets: Elevate Flavor And Texture
The secret to perfect baked falafel lies in the balance of moisture, herbs, and spices.
Using fresh parsley and cilantro gives the falafel a vibrant flavor and aroma, while chilling the mixture firms it for better shaping.
Adding a small amount of baking soda helps the patties become lighter and slightly airy inside. Avoid over-processing the chickpeas; a coarse texture retains a satisfying bite and prevents a dense final product.
A light brush of olive oil on the baking sheet ensures even crisping and golden color without extra fat.
Small tweaks, such as adjusting the garlic or cumin levels, allow you to personalize the flavor for your family’s taste.
Serving Suggestions: Delicious Pairing Ideas
Baked falafel are incredibly versatile. Serve them warm in pita pockets with fresh veggies and tahini sauce for a classic Middle Eastern meal.
They also make a hearty topping for grain bowls, salads, or roasted vegetable platters.
For a Mediterranean twist, pair falafel with hummus, tabbouleh, olives, or yogurt-based sauces.
A simple squeeze of fresh lemon juice enhances the herbs’ freshness and balances richness.
These falafel are also perfect as finger foods for parties or snacks, making them a convenient and crowd-pleasing option.
Storage Tips: Keep Falafel Fresh Longer
For optimal freshness, store baked falafel in an airtight container in the refrigerator for up to 5 days.
If you want to meal prep, freeze them individually on a tray, then transfer to a freezer bag for up to 3 months.
Reheat in a preheated oven at 375°F for 10–12 minutes to restore crispiness, or enjoy them cold in salads or wraps.
Avoid microwaving frozen falafel, as this can make them soggy.
Proper storage not only maintains texture but also preserves the rich flavors of the herbs and spices.
Frequently Asked Questions
1. Can I use canned chickpeas?
Yes, but canned chickpeas have higher moisture and may require a tablespoon or two of flour to bind the mixture.
Dried soaked chickpeas are preferred for optimal texture.
2. How do I make falafel extra crispy?
Ensure the mixture is well-chilled and the patties are uniform in thickness. Bake on a lightly oiled sheet and flip halfway for even crisping.
3. Can I bake instead of frying falafel?
Absolutely. Baking with olive oil produces a crispy exterior without added oil, making the recipe healthier while still achieving great flavor.
4. How long can I freeze falafel?
Falafel can be frozen for up to 3 months. Freeze in a single layer first to prevent sticking, then transfer to a freezer-safe bag or container.
5. Can I add other herbs or spices?
Yes! Dill, mint, or a pinch of paprika or cayenne can enhance flavor. Adjust spices gradually to maintain balance without overpowering the chickpeas.
