Crispy Baked Falafel: Flavorful and Healthy – Falafel is a beloved Middle Eastern dish known for its crispy texture and vibrant flavors. Traditionally it’s deep-fried but we created this recipe for the best, crispy baked falafel that you are going to love.
These falafels are perfectly spiced and crispy on the outside, yet tender and flavorful on the inside, these falafel patties will quickly become your go-to recipe for a delicious vegetarian meal.
Why Baked Falafel?
While traditional falafel is deep-fried, baking the falafel offers a lighter option. Baking not only reduces the amount of oil but also maintains the crunchy exterior that falafel is known for. Plus, baking gives you more control over the cooking process, resulting in a consistent texture and flavor.
The beauty of this baked falafel recipe is that it’s incredibly easy to make and doesn’t require deep frying. It’s also vegan, gluten-free (if you use gluten-free flour), and packed with nutrients, making it a great option for a healthy lunch or dinner.
Ingredients You’ll Need for the Best Baked Falafel
Making baked falafel at home is simpler than you might think! You’ll need the following ingredients:
- 1 cup dried chickpeas soaked overnight, (don’t use canned chickpeas – see Recipe Notes)
- ½ of a medium white onion, roughly chopped
- ½ cup parsley, roughly chopped
- ½ cup cilantro, roughly chopped
- ½ of a small jalapeno pepper seeds and membrane removed, roughly chopped
- 2-3 garlic cloves
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking powder
- Olive oil, for lightly greasing the baking tray and brushing on top of the falafel
RECIPE NOTES: Soak the dried chickpeas overnight or for at least 8 to 12 hours. The chickpeas will triple in size, so cover them with plenty of water. Drain and rinse when ready to use.
How to Make the Perfect Baked Falafel
Step 1: Prepare the Chickpeas Start by draining and rinsing chickpeas thoroughly after they have soaked for at least 8 hours. For the best texture, it’s recommended to use chickpeas that have been soaked overnight and cooked yourself. Make sure they are fully tender before proceeding.
Step 2: Blend the Ingredients In a food processor, combine the 1 cup chickpeas, 1/2 of a chopped onion, 2-3 garlic cloves, 1/2 cup parsley, 1/2 cup cilantro, 1/2 of a small jalapeno, 1 tablespoon lemon juice, 1 teaspoon cumin, 1teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Pulse until everything is finely chopped but not pureed. You want a texture that holds together but still has some small pieces of chickpea for a nice bite.
Step 3: Add Flour and Baking Powder Remove the mixture from the mixer and place into a mixing bowl. Add the 2 tablespoons chickpea flour and 1/2 teaspoon baking powder to the mixture and combine everything. If the mixture feels too wet, add a little more flour. The dough should be firm enough to shape into balls without falling apart.
Step 4: Chill the Mixture Cover the falafel mixture and refrigerate for at least 30 minutes — this helps the flavors meld together and makes the falafel easier to shape.
Step 5: Shape the Falafel Once chilled, take about 1-2 tablespoons of the mixture and roll it into a ball or gently press it into a patty shape. If you prefer smaller bites, you can make mini falafel balls as well. Repeat with the remaining mixture.
Step 6: Prepare the Baking Sheet Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Also, brush the tops of the falafel with olive oil to help them brown and become crispy in the oven.
Step 7: Bake the Falafel Place the shaped falafel on the prepared baking sheet, making sure they’re spaced out so they cook evenly. Bake for 20-25 minutes, flipping halfway through the cooking time to ensure they’re golden brown on all sides.
Step 8: Serve and Enjoy! Once the falafels are crispy and golden, remove them from the oven and let them cool for a few minutes. Serve with our easy homemade Tahini Sauce, hummus, or a yogurt-based dip. This baked falafel is also fantastic in pita bread, wraps, or served as part of a fresh salad with cucumbers, tomatoes, and red onion. Top this Mediterranean Quinoa Salad with a two or three of these baked falafel patties for a complete meal.
Tips for the Best Baked Falafel
- Use dried chickpeas for better texture: While canned chickpeas are convenient, dried chickpeas will yield a firmer texture and give your falafel a better bite. Soak them overnight and cook them before using.
- Don’t over-process the mixture: Pulse the ingredients just enough to combine them. Over-processing can result in a pasty texture instead of the light, airy falafel we’re aiming for.
- Adjust the spices to your liking: Falafel is versatile, and you can adjust the spices based on your preferences. Add extra cumin or coriander for a more intense flavor or skip the cayenne pepper if you prefer a milder taste.
- Make a big batch: These baked falafel store well in the fridge for up to 3-4 days, making them perfect for meal prep. You can even freeze them for later use—just reheat in the oven when you’re ready to enjoy them again.
Why You’ll Love This Baked Falafel Recipe
- Healthy and light: Baked instead of fried, making it a guilt-free option.
- Easy to make: Simple ingredients and a straightforward process.
- Customizable: Perfect for a variety of dietary needs, including vegan, gluten-free, and nut-free diets.
- Full of flavor: The spices blend beautifully to create a savory, satisfying dish.
- Versatile: Enjoy falafel in wraps, bowls, salads, or on their own with a dipping sauce.
Baked Falafel Recipe
Crispy Baked Falafel: Flavorful and Healthy – Falafel is a beloved Middle Eastern dish known for its crispy texture and vibrant flavors. Traditionally it’s deep-fried but we created this recipe for the best, crispy baked falafel that you are going to love.
Ingredients
- 1 cup dried chickpeas soaked overnight, (don’t use canned chickpeas – see Recipe Notes)
- ½ of a medium white onion, roughly chopped
- ½ cup parsley, roughly chopped
- ½ cup cilantro, roughly chopped
- ½ of a small jalapeno pepper seeds and membrane removed, roughly chopped
- 2-3 garlic cloves
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking powder
- Olive oil, for lightly greasing the baking tray and brushing on top of the falafel
Instructions
Step 1: Prepare the Chickpeas Start by draining and rinsing chickpeas thoroughly after they have soaked for at least 8 hours.
For the best texture, it’s recommended to use chickpeas that have been soaked overnight and cooked yourself. Make sure they are fully tender before proceeding.
Step 2: Blend the Ingredients In a food processor, combine the 1 cup chickpeas, 1/2 of a chopped onion, 2-3 garlic cloves, 1/2 cup parsley, 1/2 cup cilantro, 1/2 of a small jalapeno, 1 tablespoon lemon juice, 1 teaspoon cumin, 1teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper.
Pulse until everything is finely chopped but not pureed. You want a texture that holds together but still has some small pieces of chickpea for a nice bite.
Step 3: Add Flour and Baking Powder Remove the mixture from the mixer and place into a mixing bowl. Add the 2 tablespoons chickpea flour and 1/2 teaspoon baking powder to the mixture and combine everything.
If the mixture feels too wet, add a little more flour. The dough should be firm enough to shape into balls without falling apart.
Step 4: Chill the Mixture Cover the falafel mixture and refrigerate for at least 30 minutes — this helps the flavors meld together and makes the falafel easier to shape.
Step 5: Shape the Falafel Once chilled, take about 1-2 tablespoons of the mixture and roll it into a ball or gently press it into a patty shape. If you prefer smaller bites, you can make mini falafel balls as well. Repeat with the remaining mixture.
Step 6: Prepare the Baking Sheet Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Also, brush the tops of the falafel with olive oil to help them brown and become crispy in the oven.
Step 7: Bake the Falafel Place the shaped falafel on the prepared baking sheet, making sure they’re spaced out, so they cook evenly. Bake for 20-25 minutes, flipping halfway through the cooking time to ensure they’re golden brown on all sides.
Step 8: Serve and Enjoy! Once the falafel is crispy and golden, remove them from the oven and let them cool for a few minutes. Serve with tahini sauce, hummus, or a yogurt-based dip.
These baked falafels are also fantastic in pita bread, wraps, or served as part of a fresh salad with cucumbers, tomatoes, and red onion.
Notes
Soak the dried chickpeas overnight or for at least 8 to 12 hours. The chickpeas will triple in size, so cover them with plenty of water. Drain and rinse when ready to use.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 203mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 2g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
