Crispy Baked Falafel

Name: Crispy Baked Falafel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 small onion, chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon baking powder; Salt and pepper to taste; 2 tablespoons olive oil; Tahini sauce; Pita bread; Fresh vegetables (lettuce, tomatoes, cucumbers)

Highlighted under: International Plates

I love making crispy baked falafel for a quick and nutritious meal that never fails to impress. The combination of chickpeas, fresh herbs, and spices creates a flavor-packed bite that pairs perfectly with tahini sauce or in a wrap. I enjoy experimenting with the texture by baking them until golden and crunchy, resulting in a delightful contrast to their soft interior. Whether served as an appetizer or a main dish, these baked falafels are always a hit with family and friends.

Created by

Harriet Mason

Last updated on 2026-02-07T20:38:35.268Z

Making crispy baked falafel has become one of my go-to recipes for meal prep. The beauty of this dish lies in its versatility—whether you throw them into a salad, a wrap, or just enjoy them on their own, they never disappoint. I find that blending the ingredients just enough to keep some texture gives them that delightful crunch. Plus, baking instead of frying makes them much lighter without sacrificing any flavor.

I often serve these with a drizzle of homemade tahini sauce, which complements the spices beautifully. I learned that letting the mixture chill before forming the patties helps them hold their shape better while baking. It’s all about those little tips that take this recipe from good to great!

Why You'll Love This Recipe
Crunchy exterior with a fluffy interior that's perfectly seasoned
Healthy and baked, not fried, for a guilt-free indulgence
Great for meal prep and easy to customize with different herbs and spices

Ingredient Insights

Chickpeas are the star of this falafel recipe, providing protein and dietary fiber that make these baked snacks both filling and nutritious. When using canned chickpeas, make sure to drain and rinse them thoroughly to remove excess sodium. If you prefer a fresher taste, you can use dried chickpeas soaked overnight for a firmer texture. Just note that dried chickpeas must be cooked first before blending, which adds extra prep time.

Fresh herbs like parsley and cilantro not only brighten the falafel but also contribute essential flavors. If you're not a fan of these herbs, you can experiment with other greens like dill or mint for a unique twist. These substitutions can change the flavor profile while still maintaining the integrity of the dish. Remember to chop the herbs finely to release their oils, enhancing the overall taste.

Technique Tips for Perfect Falafel

The pulse technique in the food processor is crucial for achieving the right texture. You want the mixture to be cohesive yet still slightly chunky; this provides the falafel with the desired fluffiness inside. Be careful not to over-process, as a smooth paste will yield dense falafel. If you notice that the mixture is too dry and doesn't hold together, adding an extra tablespoon of olive oil can help bind everything without compromising flavor.

Chilling the formed falafel before baking is an essential step. It not only firms up the mixture but also helps maintain the shape during cooking. If you're in a hurry, you can chill them for just 15 minutes, but a longer chilling time of about 30 minutes will significantly improve the texture. Just be sure they are evenly spaced on the baking sheet to allow for even baking and browning.

Serving and Storage Suggestions

For serving, I recommend drizzling tahini sauce over the warm falafel for a creamy contrast that enhances the flavors. You can make the tahini sauce by mixing tahini with lemon juice, water, and minced garlic for a quick dip. Fresh vegetables, such as crisp cucumbers or juicy tomatoes, add crunch and freshness that complement the falafel beautifully. If you love heat, consider adding a spicy harissa or chili sauce to elevate your meal.

These baked falafels are perfect for meal prep! They can be stored in the refrigerator for up to a week, making them a convenient option for quick lunches or healthy snacks. If you want to freeze them, freeze the uncooked patties on a baking sheet before transferring them to a freezer-safe bag. When you're ready to enjoy, simply bake them straight from the freezer, adding a few extra minutes to the cooking time for perfectly crisp falafels.

Ingredients

For the Falafel

1 can (15 oz) chickpeas, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon baking powder
Salt and pepper to taste
2 tablespoons olive oil

For Serving

Tahini sauce
Pita bread
Fresh vegetables (lettuce, tomatoes, cucumbers)

Instructions

Prepare the Mixture

In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. If it feels too dry, add a little olive oil.

Chill the Mixture

Transfer the mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps to firm up the mixture, making it easier to shape.

Shape the Falafel

Preheat your oven to 400°F (200°C). Form the chilled mixture into small patties or balls and place them on a baking sheet lined with parchment paper.

Bake the Falafel

Brush or spray the falafel with olive oil on both sides. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy, flipping halfway through.

Serve and Enjoy

Serve the falafel warm with tahini sauce, pita bread, and fresh vegetables. Enjoy your delicious and healthy meal!

Pro Tips

For a spicier kick, add a pinch of cayenne pepper to the mixture. To better bind the ingredients, you can add a tablespoon of flour if needed.

Navigating Common Issues

If you find that your falafel mixture is too crumbly and not holding together, it could be due to insufficient moisture in the ingredients. Adding a small splash of water or an extra teaspoon of olive oil can help binding. Alternatively, if the mixture is too wet, try introducing some breadcrumbs or a bit of flour to adjust the texture.

Visual cues can also guide you in making perfect falafel. Look for signs such as a beautiful golden-brown color on the outside and a slight firmness when pressing the patties. If they’re not browning evenly, make sure your oven is preheated properly; a hot oven is key to achieving that crispy texture. Rotate the baking sheet halfway through to promote even baking all around.

Exploring Flavor Variations

To give your falafel a unique twist, consider adding spices like smoked paprika or a pinch of cayenne pepper for some heat. You can also incorporate grated carrots or zucchini into the mixture for added moisture and nutrients. This not only enhances the flavor but adds to the visual appeal of your falafels, making them more vibrant.

Another fun way to switch things up is to create a stuffed falafel by incorporating cheese or spiced mashed potatoes in the center before shaping your patties. This additional layer of flavor creates a delicious surprise with each bite, adding creaminess that contrasts with the crunchiness of the outer layer. Experimenting with fillings can lead to delightful variations of this classic dish.

Questions About Recipes

→ Can I freeze falafel?

Yes, you can freeze falafel before baking. Just shape them and place them on a baking sheet to freeze individually, then transfer to a freezer bag.

→ How long will falafel last in the fridge?

Baked falafel can be stored in an airtight container in the fridge for about 4-5 days.

→ What can I serve with falafel?

Falafel goes well with tahini sauce, tzatziki, salads, or in wraps with fresh vegetables.

→ Can I make falafel in advance?

Absolutely! You can make the batter ahead of time and refrigerate until you're ready to bake.