Best Baked Falafel

A plate of golden, oven-baked falafel served on a ceramic dish with a bowl of chickpeas and a white towel in the background. — Best Baked Falafel – crispy, herby, and golden without frying. Perfect for wraps, bowls, or snacking!

If you’ve ever dreamed of making crispy, golden falafel without deep frying, this Best Baked Falafel recipe is your dream come true. Packed with fragrant herbs, warming spices, and earthy chickpeas, this plant-based classic is a bold, satisfying favorite—and now it’s easier and healthier than ever.

Unlike store-bought versions or deep-fried takeout, these falafel are oven-baked to crunchy perfection with just a touch of olive oil. Each bite delivers that satisfying crunch outside and a tender, herby center inside. Best of all? You don’t need a deep fryer or fancy equipment—just a food processor and a hot oven.

Fun tidbit: Falafel is believed to have originated in Egypt over 1,000 years ago, made from fava beans. It’s now a beloved street food throughout the Middle East and beyond, usually served in pita with creamy tahini or tangy yogurt sauce.

Whether tucked into a wrap or piled onto a fresh salad bowl, this falafel recipe will become a go-to for weeknight dinners, meal prep, or your next Mediterranean feast.

Recipe Yield: 18 falafel (serves 4–6)

INGREDIENTS

1 cup dried chickpeas (soaked overnight)
½ cup chopped yellow onion
¼ cup fresh parsley leaves
¼ cup fresh cilantro leaves
3 garlic cloves
2 tbsp chickpea flour or all-purpose flour
1 tsp baking powder
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 tsp sea salt
½ tsp black pepper
2 tbsp olive oil (plus more for brushing)

INSTRUCTIONS

1. Soak and prep:
Drain the soaked chickpeas well and pat dry with paper towels. Do not use canned chickpeas—they’ll make falafel mushy.

2. Blend the base:
In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely minced but not pureed. The texture should resemble coarse sand.

3. Season and bind:
Add cumin, coriander, cayenne, salt, black pepper, baking powder, olive oil, and flour. Pulse until just combined. Scrape down the sides and check consistency—mixture should hold together when pinched.

4. Chill the mixture:
Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes. This step helps everything bind and hold shape.

5. Shape the falafel:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil. Using your hands or a scoop, form small balls or patties, about 1 ½ inches wide. Arrange on the sheet.

6. Bake to crispy:
Brush the tops of falafel with a bit more olive oil. Bake for 13–15 minutes per side, flipping halfway through, until golden and crisp on the outside and tender inside.

7. Serve it up:
Enjoy warm with tahini sauce, hummus, pita, or a fresh cucumber-tomato salad.

Helpful Tips to Perfect This Recipe

Use Dry Chickpeas Only:
Canned chickpeas will make falafel fall apart. Soaking dried chickpeas overnight is non-negotiable for that perfect crisp texture.
Chill the Mixture:
Refrigerating the mixture allows the flavors to meld and ensures the falafel holds together during baking.
Don’t Overprocess:
Pulse ingredients until just combined—overmixing leads to a paste, not falafel. You want texture, not hummus.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉