Crispy Baked Falafel

Falafel are vegan, nutritious and super delicious. This tasty ovenbaked version makes the crispiest falafel that taste just like the fried stuff without all the added calories. 
Crispy Baked FalafelIf you’re looking for the perfect baked falafel recipe than you’ve come to the right place. Being Middle-eastern, falafel were a staple in our home. My mom would make large batches and store the baked or unbaked falafel in the freezer. They make delicious sandwiches and are also great on salads or served with hummus. They also make great veggies burgers too. They’re healthy, packed with nutrition and are also vegan-friendly.

This baked version makes super crispy falafel that taste just like fried falafel without deep frying. This method is also great for making large batches or falafel because you can make 2-3 dozen in a large sheet pan in no time.

To serve the falafel, place them in a pita or tortilla; add onion, tomato, cucumber, tahini sauce or hummus. If you want to go the extra mile, try making my delicious shawarma white sauce.
Crispy Baked Falafel


Crispy Baked Falafel

4.0 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 24 falafel


  • 1 cup dried chickpeas soaked in 4 cups water overnight (or 2 15 oz cans cooked chickpeas)
  • 1 medium red onion chopped
  • 1 cup fresh parsley or cilantro chopped (or a mix of both)
  • 3 cloves garlic peeled
  • 1 lemon juiced
  • 1 tablespoon ground cumin
  • ½ teaspoon paprika (optional)
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon sesame seeds (optional)
  • 2 tablespoons olive oil


  1. Preheat oven to 400F. Rinse and drain soaked chickpeas (or canned chickpeas).

  2. Add all the ingredients EXCEPT olive oil and sesame seeds into a food processor and pulse for 30 seconds or until the mixture is coarse (be careful not to over-blend). If your processor is small, blend in batches.

  3. Using a small cookie scoop, spoon about 2 tablespoons of batter onto a large baking sheet. Sprinkle with sesame seeds if desired. Repeat until you run out of the falafel mixture.

  4. Drizzle 2-3 tablespoons oil onto falafel. Bake for 15-20 minutes or until the outside is golden and crispy.


    • Sam Greenfield

      I’m in the same boat at you are. I found that I blended my mixture for far too long and did not allow my chickpeas to drain long enough. I remedied it by pulling the falafel out at 20 minutes and refrigerating. When I wanted one I simply threw it in a pan with oil to fry for a second and threw it in some pita bread!

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