Baked falafel might not have the crispy crunch of its fried cousin, but it packs a punch of vibrant herbs and warm spices that stay bright and fresh. I love how baking keeps the flavors true without the oily heaviness, making it a more mindful way to enjoy this Middle Eastern classic.
There’s something honest about pulling a tray of golden-baked balls from the oven, the smell of cumin and garlic filling the kitchen. It feels like a little victory, knowing I’m eating something nourishing, yet still satisfying on that comfort-food level. Plus, no splattering oil—you really can’t beat that peace of mind.
Focusing on the health benefits and flavor retention of baked falafel as a lighter, less oily alternative to traditional fried versions, emphasizing how baking preserves vibrant herbs and spices while reducing guilt.
The story behind this recipe
- I first stumbled on baked falafel during a hectic week when fried versions felt too greasy to bother with. Baking them seemed like a smarter, less messy way to get that same flavor punch without the oil splatters and lingering smell. It was a small win, but it changed how I think about traditional comfort foods.
- There’s something satisfying about shaping these little patties, almost meditative. Watching them turn from dull gray to golden in the oven feels like a quiet celebration of simplicity. Plus, knowing I can make them ahead and still get that fresh, herby aroma with every bite keeps me coming back.
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Key ingredients and their quirks
- Chickpeas: I prefer soaking dried chickpeas overnight—they turn creamier and give a better texture. If using canned, rinse well and dry to avoid excess moisture.
- Fresh herbs: Parsley and cilantro brighten the flavor with a burst of green and freshness. Skip or reduce if you dislike herby notes or want a milder taste.
- Garlic: I love a hefty garlic punch, but if you want milder falafel, cut back or roast the garlic first for a smoky sweetness.
- Onion: Adds depth and a subtle sweetness. If you’re sensitive to raw onion, sauté it until translucent before blending.
- Spices: Cumin and coriander are my go-tos—warm, earthy, and fragrant. Feel free to add a pinch of smoked paprika for a smoky twist or skip if you prefer milder falafel.
- Binding agent: I use flour or breadcrumbs to hold everything together. If you’re gluten-free, try ground oats or almond flour, but expect a slightly different crumb.
- Olive oil: Brushed on before baking gives a lovely golden crust and enhances flavor. Skip or reduce for a lighter, less oily result, but you might lose some crispness.
Spotlight on key ingredients
Chickpeas:
- I prefer dried, soaked overnight—they turn creamier and give a better, more cohesive texture. Canned works in a pinch, just rinse and dry well.
- Parsley: Bright and fresh, it adds a vibrant green punch. The aroma of fresh herbs fills the kitchen as they cook, a reminder of summer’s peak.
Herbs & Garlic:
- Cilantro: Its citrusy, slightly peppery scent wakes up the palate. During baking, it stays bright and fragrant, almost herbaceous in the air.
- Garlic: When minced fresh, it becomes a fragrant, pungent paste that infuses the mixture with warmth. Roasting garlic before adding can mellow and sweeten its flavor.
Notes for ingredient swaps
- Dairy-Free: Use tahini or sunflower seed butter instead of yogurt for a nutty, creamy sauce without dairy.
- Gluten-Free: Swap out regular flour for chickpea or rice flour to keep the mixture binding without gluten.
- Low-Sodium: Reduce salt and add herbs like dill or thyme for flavor without extra saltiness.
- Vegan: Ensure your binders are plant-based, like ground oats or flaxseed mixed with water, to keep it vegan-friendly.
- Herb Variations: Use basil or mint instead of parsley and cilantro for a different, fresh flavor profile.
- Spice Level: Add cayenne or chili flakes if you want a kick, or skip for milder falafel.
- Oil Reduction: Lightly brush with olive oil or use an oil spray to cut down on fat but still get a golden crust.
Equipment & Tools
- Food processor: To blend ingredients into a coarse, cohesive mixture.
- Baking sheet: To hold the falafel during baking, ensuring even heat exposure.
- Parchment paper or silicone mat: To prevent sticking and make cleanup easier.
- Spatula or tongs: To flip falafel halfway and transfer them carefully.
- Measuring spoons: To evenly size the falafel balls or patties.
Step-by-step guide to baked falafel
- Preheat your oven to 200°C (390°F). Gather a baking sheet and line it with parchment paper or a silicone mat for easy cleanup.
- In a food processor, combine 1 can (15 oz) of drained chickpeas, a handful of chopped parsley and cilantro, 3 minced garlic cloves, 1 small finely chopped onion, 1 teaspoon cumin, 1/2 teaspoon coriander, and a pinch of salt. Pulse until roughly combined but still chunky. Scrape down the sides as needed.
- Add 2 tablespoons of flour (or breadcrumbs if gluten-free) to the mixture. Pulse a few more times until the mixture holds together when pressed; it should be moist but not sticky.
- Using your hands, form the mixture into small balls or patties, about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them evenly.
- Brush or spray each falafel with a little olive oil for a golden finish. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are crisp and golden brown around the edges.
- While baking, prepare a simple yogurt or tahini sauce for serving, if desired.
- Once baked, let the falafel rest for 5 minutes on the baking sheet to firm up. Then, carefully transfer to a plate or platter.
- Serve warm, garnished with extra herbs, with your chosen sauce, and enjoy that fragrant, herby aroma filling your kitchen.
Let the baked falafel rest on the baking sheet for 5 minutes to settle. Serve warm with fresh herbs and your favorite sauce, either straight from the oven or cooled slightly. For best texture, enjoy within the same day, but they can be refrigerated for up to 2 days and reheated in a 180°C (350°F) oven until crispy.
How to Know It’s Done
- Falafel are golden and crispy around the edges.
- Internal texture is firm but not dry; edges crackle when pressed.
- A gentle jiggle in the center confirms they are cooked through.
Baked Falafel
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Place the drained chickpeas, chopped parsley and cilantro, minced garlic, chopped onion, cumin, coriander, and a pinch of salt into your food processor. Pulse everything until the mixture is coarsely combined and slightly chunky—avoid over-processing to keep some texture.
- Add the flour to the mixture and pulse a few more times until it just comes together when pressed; it should be moist but hold its shape.
- Using your hands, gently shape the mixture into small balls or patties, about 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
- Brush or lightly spray each falafel with olive oil for a golden finish. This helps create a crispy exterior during baking.
- Bake in the preheated oven for 20-25 minutes, flipping the falafel halfway through, until they are golden brown and slightly crispy around the edges.
- While the falafel bake, prepare a simple sauce such as yogurt or tahini to serve alongside.
- Once baked, let the falafel rest for 5 minutes on the baking sheet. This helps set their shape and enhances their crunchiness.
- Transfer the falafel to a platter, garnish with extra herbs if desired, and serve warm with your favorite sauce for a satisfying, herby bite.
Pro tips for perfect baked falafel
- Bolded Tip: Use a food processor to pulse chickpeas until roughly chopped—this helps maintain a chunky texture that bites well.
- Bolded Tip: Chill the mixture for 30 minutes before shaping—this prevents falafel from falling apart during baking.
- Bolded Tip: Brush falafel with a light coat of olive oil before baking—this encourages a golden, crispy exterior.
- Bolded Tip: Flip the falafel halfway through baking—ensures even browning and crispness all around.
- Bolded Tip: Keep a close eye at the 20-minute mark—baked falafel can turn from golden to burnt quickly if left unattended.
- Bolded Tip: Rest baked falafel for 5 minutes after removing from oven—this helps set their shape and enhances crunch.
- Bolded Tip: Serve immediately for the best texture—warm, crispy outside with a tender, herby interior.
Common mistakes and how to fix them
- FORGOT to dry chickpeas → Use dried chickpeas soaked overnight to prevent soggy falafel.
- DUMPED too much oil → Brush falafel lightly with oil for crispness without greasiness.
- OVER-TORCHED in oven → Bake at even heat, check around 20 minutes for golden color.
- MISSED resting time → Let baked falafel rest 5 minutes to firm up before serving.
Quick fixes and pantry swaps
- If falafel is too soft → Chill mixture for 30 minutes before shaping.
- When falafel sticks to pan → Use parchment or silicone mat, or lightly oil the baking sheet.
- Splash a little lemon juice or vinegar if flavors taste dull after baking.
- Patch cracks by gently pressing falafel back together before baking for a cohesive shape.
- Shield edges with foil if they brown too quickly, preventing burnt bits or uneven color.
Prep, store, and reheat tips
- Prep the falafel mixture a day in advance; keep it chilled in the fridge to develop flavors and make shaping easier, with no loss of freshness.
- Store cooked falafel in an airtight container in the fridge for up to 2 days; reheat in a 180°C (350°F) oven until crisp and fragrant, about 8-10 minutes.
- Freeze baked falafel for longer storage, up to 1 month. Wrap tightly and reheat directly from frozen, adding a few extra minutes for crispness.
- Reheating will soften the falafel slightly; for best texture, reheat until the outside crackles and the aroma of herbs and spices is renewed.
- Flavors may mellow a bit after storing, but a quick zap in the oven will revive their warm, herby aroma and crispy exterior.
Top questions about baked falafel
1. Can I use canned chickpeas?
Use dried chickpeas soaked overnight for the best texture; canned chickpeas work, but rinse and dry them well to avoid sogginess.
2. How long should I bake the falafel?
Bake at 200°C (390°F) for 20-25 minutes until golden and crispy. Flip halfway for even baking.
3. Can I skip the oil brushing?
Yes, brushing with a little olive oil before baking helps develop a crispy, golden crust, but you can skip if you want less oil.
4. Why is my falafel falling apart?
Chill the mixture for 30 minutes before shaping to prevent it from falling apart during baking.
5. How do I store leftovers?
You can freeze baked falafel for up to a month; reheat in a 180°C (350°F) oven until crispy, about 8-10 minutes.
6. Can I swap herbs?
Use fresh herbs like parsley and cilantro for a bright, herbal flavor. You can substitute with basil or mint for a different twist.
7. My mixture is too sticky to form?
Ensure the mixture is moist but not sticky; if too wet, add a little more flour or breadcrumbs to help shape it.
8. What’s the best way to bake falafel?
Bake in a preheated oven at 200°C (390°F) on a parchment-lined sheet for even, mess-free cooking.
9. Should I use a food processor?
Use a food processor for a coarse chop; avoid over-processing to keep texture and bite in the falafel.
10. How do I reheat baked falafel?
Reheat in the oven until the exterior crackles and the aroma of herbs and spices is renewed, about 8-10 minutes at 180°C.
Baked falafel is such a quiet victory—crisp on the outside, tender inside, with all those fresh herbs still bright. It’s a honest, no-fuss way to enjoy a familiar flavor without the greasy mess, especially good right now when I crave something nourishing but straightforward.
Every time I make these, I think about how simple ingredients can turn into something satisfying. They remind me that good food doesn’t need to be complicated, and baking keeps the kitchen cleaner, the flavors true, and the mood relaxed. Sometimes, that’s just what I need.
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
