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.
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.
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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
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
- 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)
- Soak 1 cup of dried chickpeas in 4 cups of water overnight.
- When you are ready to cook the falafels, heat oven to 400°F.
- 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 picture resembles the image below. 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.
- 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.
- Falafels will be delicate, so be careful. Having slightly damp hands helps form them into shape.
- Carefully brush tops with olive oil.
- Bake for 15-20 minutes, until lightly golden.
- Keep falafels in an air tight container in the fridge for up to 4 days.
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