Go Back
+ servings
close up of a pile of crispy baked falafel on a gray plate with side of dip
Print Recipe
5 from 3 votes

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.
Prep Time1 d 10 mins
Cook Time15 mins
Course: Dinner
Cuisine: Mediterranean
Servings: 16 falafels
Calories: 67kcal


  • 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.


Serving: 1falafel | Calories: 67kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1mg