Plant-Based Crispy Baked Falafel
Light, crispy, and packed with flavor, these baked falafel are a healthier alternative to fried versions, full of protein, fiber, and heart-healthy fats. Perfect for meal prep, weeknight dinners, or healthy snacking.
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.