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Home Meal Prep
5
/5
1 day 25 minutes

Crispy Baked Falafel Recipe

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Vegetarian Vegetarian Freezer Friendly Freezer Meal Prep Meal Prep
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By: Denise Bustard12 Comments
Posted: 5/31/19 Updated: 12/17/20

This post may contain affiliate links. Please read our disclosure policy.

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!

baked falafel on plate with dip

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

collage image showing falafel ingredients and how to make falafels

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!

easy falafel recipe on baking sheet before going into the oven

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.

baked falafels on baking sheet after cooking

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.

hand holding baked falafel recipe after taking a bite

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!

close up of a pile of crispy baked falafel on a gray plate with side of dip

Crispy Baked Falafel Recipe

5 from 3 votes
Prep Time: 1 d 10 mins
Cook Time: 15 mins
Total Time: 1 d 25 mins
Print Rate
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.
    dried chickpeas soaking in large measuring cup, covered with a plate
  • 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

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Rosemary F Foster says

    Posted on 1/23/21 at Posted on 1/23/21

    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.

    Reply
    • Denise Bustard says

      Posted on 1/24/21 at Posted on 1/24/21

      I love that idea! So fun, thanks for sharing, Rosemary!

      Reply
  2. Poly says

    Posted on 8/30/19 at Posted on 8/30/19

    I use fground flax seed 'egg' to bind the ingredients together. Works perfectly

    Reply
    • Denise says

      Posted on 9/3/19 at Posted on 9/3/19

      Hi Poly, thank you so much for reporting back! That is so helpful!

      Reply
  3. Teresa Sumpter says

    Posted on 6/26/19 at Posted on 6/26/19

    5 stars
    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.

    Reply
    • Denise says

      Posted on 7/2/19 at Posted on 7/2/19

      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 🙂

      Reply
  4. Jennifer Baldes says

    Posted on 6/21/19 at Posted on 6/21/19

    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!

    Reply
    • Nancie Erhard says

      Posted on 8/2/19 at Posted on 8/2/19

      Jennifer, have you tried this yet? I'm thinking of doing the same thing.

      Reply
  5. Melinda says

    Posted on 6/20/19 at Posted on 6/20/19

    Can you use an air fryer instead of baking?

    Reply
    • Denise says

      Posted on 6/25/19 at Posted on 6/25/19

      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!

      Reply
  6. Caroline says

    Posted on 6/20/19 at Posted on 6/20/19

    Can you use canned chickpeas in this recipe?

    Reply
    • Denise says

      Posted on 6/25/19 at Posted on 6/25/19

      You can, however the texture of the falafels is just not great. Very soft. If you're ok with that, then go for it!

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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