Crispy Baked Falafel Recipe

This baked falafel recipe is crispy on the outside and soft on the inside without the frying step! Made with simple pantry ingredients, it works great for dinner or for meal prep.

Since we're talking Falafel Salad Bowls today, it also makes sense for me to update my favorite falafel recipe!

This new and improved baked falafel recipe is easier to prepare and has a much better texture: soft in the middle, crispy on the outside, and all round delicious!

And the best part of all: no frying required! Just roll these cuties, pop them in the oven, and let them bake up.

Don't forget to pin this post to save it for later!

How to make it

OK, now here's the secret to crispy baked falafels: use dried chickpeas that you've soaked overnight.

I know, you're groaning. TRUST ME. Canned chickpeas make mushy baked falafels. Soaked dried chickpeas make crispy baked falafels. It's so worth this extra step!

Here's how to make baked falafels:

1. soak 1 cup dried chickpeas overnight. Drain them, then add to the food processor.
2. process using the 'pulse' function for about 1- 1:30 minutes. You want the mixture to look like the photo below.
3. add in the rest of the falafel ingredients: minced garlic, cumin, coriander, baking powder, cayenne, salt and pepper. And one egg!
4. pulse until everything is well combined.
5. scoop into 1.5 tablespoon portions. I like using my cookie scoop to do this step.
6. pat falafels into a smooth, round disk and arrange on a parchment-lined baking sheet
7. brush gently with olive oil
8. bake for 15-20 min at 400°F

VOILA!

Can I make this recipe vegan? I have only tried with the egg, and can't say if the recipe would work with a vegan egg replacement. If you try, I'd love to hear how it goes for you!

Does this recipe keep for meal prep? Yes! Though they do lose their crisp, they retain their delicious flavor. They keep for up to 4 days in the fridge and may be frozen as well.

Serve them with

This baked falafel recipe is the perfect vegetarian protein portion for those nights when the family eats meatless. Here's what we love to serve with them:

• sauce- drizzling the falafels with a sauce is always a great way to make sure they don't end up tasting dry. We love this maple tahini sauce on them!
• grilled naan- I like heating mine right on the gas element of my stove.
• side salad- with greens, radish, carrots, cucumbers, tomatoes and fresh mint. Feta cheese is not frowned upon 😉 We also love serving with a greek salad tossed in this classic greek salad dressing.
• pita bread- serve them IN the pita bread with veggies and a sauce.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Crispy Baked Falafel Recipe

5 from 3 votes

Prep Time: 1 d 10 mins

Cook Time: 15 mins

Total Time: 1 d 25 mins

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This baked falafel recipe is crispy on the outside and tender on the inside without the frying step! Made with simple pantry ingredients, it's a great weeknight dinner, and works well for meal prep!

16 falafels

Ingredients

• ▢ 1 cup dried chickpeas soaked at least 12 hours
• ▢ 3 cloves garlic minced
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ ¼ teaspoon cayenne
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ 1 egg
• ▢ 2 tablespoons olive oil for brushing tops

Instructions 

• Soak - soak 1 cup of dried chickpeas in 4 cups of water overnight.
  
• Prepare - After soaking, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade. Pulse for 1-2 minutes, until it resembles the image above. It should be processed into small pieces but not completely pureed. Add the minced garlic, cumin, coriander, cayenne, baking powder, salt, pepper, and egg. Process using the pulse function on the processor until all ingredients are well mixed in.
  
• Shape - Using a 1.5 tablespoon cookie scoop, form disk-shaped falafels, patting them into shape with your hands and arranging on a parchment-lined baking sheet.
  
• Bake - Carefully brush tops with olive oil. Bake for 15-20 minutes at 400ºF, until lightly golden. VOILA!
  

Tips:

Storage

Although they may dry out slightly after storing in the fridge, falafel can be cooked ahead and reheated.

1. Cool completely, then store in an air tight container.
2. Refrigerate for up to 4 days.
3. Reheat at 350°F in the air fryer for 3-5 minutes, until warmed through and crisped back up.

Nutrition Information

Serving: 1falafel, Calories: 67kcal, Carbohydrates: 8g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 80mg, Potassium: 134mg, Fiber: 2g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Author: Denise Bustard

Course: Dinner

Cuisine: Mediterranean

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