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!
Reasons you'll LOVE this baked falafel recipe
- it's made from pantry (and fridge) staples
- no bowl needed, just whip it all up in the food processor
- no frying, meaning these falafels are much lighter in calories
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:
- soak 1 cup dried chickpeas overnight. Drain them, then add to the food processor.
- process using the 'pulse' function for about 1- 1:30 minutes. You want the mixture to look like the photo below.
- add in the rest of the falafel ingredients: minced garlic, cumin, coriander, baking powder, cayenne, salt and pepper. And one egg!
- pulse until everything is well combined.
- scoop into 1.5 tablespoon portions. I like using my cookie scoop to do this step.
- pat falafels into a smooth, round disk and arrange on a parchment-lined baking sheet
- brush gently with olive oil
- 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.
Tips & equipment
- Here's my favorite food processor
- I used my 1.5 tablespoon cookie scoop
- Looking for more vegetarian recipes? Check out this Easy Baked Tofu, these Enchilada Stuffed Sweet Potatoes and this Vegan Teriyaki Stir Fry
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Crispy Baked Falafel Recipe
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:
- Cool completely, then store in an air tight container.
- Refrigerate for up to 4 days.
- Reheat at 350°F in the air fryer for 3-5 minutes, until warmed through and crisped back up.
Nutrition Information
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Rosemary F Foster says
You can also cook them in your waffle iron. (Daniel Shumski's Will It Waffle? book). I've tried it, it works great. No heating the oven.
Denise Bustard says
I love that idea! So fun, thanks for sharing, Rosemary!
Poly says
I use fground flax seed 'egg' to bind the ingredients together. Works perfectly
Denise says
Hi Poly, thank you so much for reporting back! That is so helpful!
Teresa Sumpter says
I used canned chickpeas, and the texture was very soft and crumbly. However, they were yummy. Next time I will try with soaked dry beans.
Denise says
Hi Teresa, yes unfortunately canned chickpeas will not give the right texture in this recipe. THey are so soft! I hope you try with soaked dry chickpeas, it is definitely worth the extra effort 🙂
Jennifer Baldes says
I think for meal prep you could freeze them before they are baked then air fry them when you want to use them...I'll they it and let you know!
Nancie Erhard says
Jennifer, have you tried this yet? I'm thinking of doing the same thing.
Melinda says
Can you use an air fryer instead of baking?
Denise says
I bet that would work, but it might be tricky to get the falafels in and out of the air fryer. If you try, I would love to hear how it goes!
Caroline says
Can you use canned chickpeas in this recipe?
Denise says
You can, however the texture of the falafels is just not great. Very soft. If you're ok with that, then go for it!