Falafel are vegan, nutritious and super delicious. This tasty oven–baked version makes the crispiest falafel that taste just like the fried stuff without all the added calories.
If 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.
- 1 cup dried chickpeas soaked in 4 cups water overnight
- 1/2 cup medium red onion chopped
- 1 cup fresh parsley or cilantro chopped or a mix of both
- 3 cloves garlic peeled
- 1 tablespoon ground cumin
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon sesame seeds optional
- 2 teaspoons lemon juice
- 2 tablespoons olive oil or oil of choice
- Preheat the oven to 400°F and grease a baking sheet with oil.
- Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.
- Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.
- Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside. Serve with shawarma sauce or tahini or make into sandwiches.
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Might want to add chick pea flour to mixture . 4tbs it will bind the ingredients together.
Abigail @ OhMyVegan says
I will definitely be trying out this recipe soon! I have been dying to try to make falafels again, my last attempt wasn’t too successful.
Gail Gross-Brown says
No, they didn’t form into a ball, but I am an experienced cook and didn’t worry about that. What happened is I flatten them into discs. I did not give a 5 due to the dryness of the batter. Next time, I will increase the lemon juice.
Why put baking powder in it? There’s no flour, nothing to rise. If anything baking soda “might” make sense (like used in dosa recipes, but no need for either one.
Tastes great but it absolutely does not form into a ball. It needs another binding agent.
Can’t form the falafel because the mixture is so dry. Fail of a recipe for me.
Same issue as others have had – mixture comes out very wet deSpite drying chickpeas after rinSing. Mixture would not Stick together.
Thanks a lot for the recepe it’s the best
Can I cook this on a BBQ instead?
Also, if I freeze it is it better to freeze it before or after I cook it?
Can i use canned chick peas in this recipie?
I would not recommend canned chickpeas because it will make the falafel mushy.
I used canned and it turned out great
Fail for me, boo hoo. I’m Not sure if i missed Something! I Soaked dry Chickpeas but didn’t boil them, was i supposed to? It doesn’t say. Mine taste so drY, sour, raw aNd terrible!
:/ made this recipe and mixture was very wet and did not cook well in given time. Any tips for next time?
Sam Greenfield says
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!
Thank you so much for sharing this recipe; it is absolutely delicious! I could not stop eating them!