Baked Falafel Recipe





Introduction: Baked Falafel Recipe

I love falafel. So very much. But I really hate frying things. The smell of oil, the mess, the flesh wounds. Just not a good situation. And the flesh wounds might not let you enjoy your yummy falafel. Baked falafel is obviously the answer.

And so I present to you: yummy baked falafel.

Step 1: What You'll Need:

  • 15 to 20 oz can chickpeas, drained OR 1 cup dried chickpeas, soaked for 24 hours and drained
  • 1/2 onion
  • 6 tablespoons of chopped parsley and/or cilantro (I'm doing about 2/3 parsley, 1/3 cilantro)
  • 2-3 cloves garlic, depending on your taste
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon chili powder
  • pinch of cayenne
  • couple tablespoons of olive oil - for the falafel and for the baking sheet!
  • salt and pepper to taste
You'll need a food processor too. (I use this one - it's awesome!)

It is important to note that I am using cooked chickpeas, which is fine - but if you'd like to get all traditional, simply soak a cup of dried chickpeas in fridge for 24 hours and use those. I'll be doing that next time to see the difference.

The falafel will be baked at 400 degrees F - 10 minutes for first side, 15 minutes for the second.

Step 2: Preheat and Prep!

Turn the oven on to 400 F.

Roughly chop the herbs, onions and garlic.

I know most people are like "LOL WHY?" but my food processor hates big pieces. I bet yours does too. So be nice to it.

Step 3: Process!

Throw EVERYTHING in the food processor.

You'll want to pulse it, scraping down the sides until everything is finely processed and combined, but not pureed. If you're having problems getting it to come together, add a tiny bit of olive oil to get it going.

The mixture should be slightly wet and hold together well.

Taste everything at this point and adjust seasonings as needed. :)

Step 4: Oil the Baking Sheet and Form Patties.

I got 10 patties out of the mixture. I started with balls about two inches wide and then flattened them. I like having them flat because they're easier to eat in a pita and they cook better in the oven. :)

You can do bigger or smaller, but you might want to adjust the cooking time. Just play around with it.

Step 5: Cooking!

After ten minutes, take them out and carefully flip them. They'll be starting to brown and should be pretty firm.

Put them back in for fifteen minutes.Once I took them out, I flipped them so you guys can see how lovely and brown they get.

The outsides should be crusty, and the insides should be nice and soft.

Step 6: Serve!

Great with yogurt or sour cream, hummus (my recipe can be found here!), tahini sauce, guacamole, or tzatziki. I always put cucumber and red onion in mine. A little mint & tomato is good too.

Hopefully I'll have a recipe up for tzatziki soon. :)



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I made it but they didn't brown as nicely as yours - more oil?

This, like every other recipe I've tried of yours is really good. Please move to the UK and marry me!

I just made this! It turned out amazing - I added lemon juice to moisten mines up and kick up the flavour. It turned out fantastic with yogourt and lettuce in pita wraps! :)

A great recipe - we are always looking for new way to serve veggies and may try this with a different type of bean at

Thank you!

I've had a lonely can of chickpeas in my cabinet waiting for my inspiration to maybe make hummus or something, but I think I'll make this instead! Thanks for posting it - I have much more confidence in my baking skills than my frying skills :) <a title="good night quotes"
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A great recipe - we are always looking for new way to serve veggies and may try this with a different type of bean at

Thank you!

Having just filled my apartment with smoke trying to fry falafels, I look forward to trying things your way. Thank you in advance, from me and my smoke alarm.


I have tried this recipe and its delicious, says my family .Thanks

Although I peel the chickpeas post boiling them,Wanted to know if it tastes better if I dont do this ?

Pl. advice. Thanks again.

Literally just made this. The spices and flavors balance well and had a great texture. As easy as making hummus...that you bake. I used canned chickpeas and made sure to rinse them and dry them on paper towels which gave a very good consistency when baking them up. Not too dry, not too mushy.