Golden on the outside, tender and herb-packed on the inside, these crispy baked falafel are proof that you can enjoy bold Middle Eastern flavors without deep frying. Made from soaked dried chickpeas, fresh herbs, and warm spices, this recipe delivers authentic texture and taste while keeping things lighter and simple. Perfect for salads, wraps, or mezze-style plates, this is a dependable homemade falafel you’ll want to make again and again.
Why You’ll Love This Recipe
These falafel are baked instead of fried, giving you a crisp exterior with much less oil and no lingering fried-food smell.
They are naturally vegan and gluten free, making them suitable for many diets and gatherings.
The mixture comes together quickly in a food processor once the chickpeas are soaked.
Fresh parsley and cilantro give the falafel a vibrant, fresh flavor that balances the spices beautifully.
They freeze exceptionally well, so you can always have a protein-rich option ready.
The recipe is easy to scale up for meal prep or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup dried chickpeas, uncooked, rinsed and soaked for at least 4 hours and up to 24 hours
1/2 cup red onion, roughly chopped (about half a small red onion)
1/2 cup fresh parsley, packed, mostly leaves
1/2 cup fresh cilantro, packed, mostly leaves
4 garlic cloves, peeled and quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil, for the baking sheet
1 tablespoon extra-virgin olive oil, for the falafel mixture
Directions
Preheat the oven to 375°F with a rack positioned in the middle.
Pour 1/4 cup of the olive oil onto a large rimmed baking sheet and tilt the pan until evenly coated.
Drain the soaked chickpeas thoroughly. Add them to a food processor along with the red onion, parsley, cilantro, garlic, salt, black pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil.
Process until the mixture is smooth and cohesive, stopping to scrape down the sides if needed. This should take about 1 minute.
Using your hands, scoop about 2 tablespoons of the mixture and shape it into a small patty roughly 2 inches wide and 1/2 inch thick.
Place each patty onto the prepared baking sheet, leaving a little space between them.
Bake for 25 to 30 minutes, carefully flipping the falafel halfway through, until they are deeply golden and crisp on both sides.
Remove from the oven and let cool slightly before serving.
Servings and timing
This recipe yields about 12 to 13 falafel, serving 3 to 4 people as a main component or 4 to 6 as a side or appetizer.
Preparation time is about 15 minutes, plus at least 4 hours soaking time for the chickpeas.
Baking time is 25 to 30 minutes.
Variations
Add 1/4 teaspoon ground coriander for a more traditional spice profile.
For a spicier version, blend in 1/4 teaspoon cayenne or chili flakes.
Swap half of the parsley for fresh dill for a slightly different herb balance.
Shape the mixture into smaller balls instead of patties for mezze platters.
Storage/Reheating
Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze cooked falafel in a freezer-safe container for up to 3 months.
Reheat in a 350°F oven for 8 to 10 minutes, or until warmed through and crisp again. Avoid microwaving if possible, as it softens the exterior.
FAQs
Can I use canned chickpeas instead of dried?
No, canned chickpeas contain too much moisture and will result in soft, pancake-like falafel.
How long do chickpeas need to soak?
At least 4 hours, though overnight soaking gives the best texture.
Are these falafel really crispy without frying?
Yes, the olive oil–coated baking sheet helps create a crisp exterior in the oven.
Can I make the mixture ahead of time?
Yes, the mixture can be refrigerated for up to 24 hours before shaping and baking.
Is this recipe gluten free?
Yes, it contains no flour or breadcrumbs.
Can I double the recipe?
Absolutely. Simply double all ingredients and use two baking sheets.
What can I serve with falafel?
They are great in pita, on salads, or with tahini, hummus, or fresh vegetables.
Why is my falafel crumbly?
This usually means the chickpeas were not soaked long enough or the mixture was under-processed.
Can I air-fry these falafel?
Yes, air fry at 375°F for about 12 to 15 minutes, flipping halfway.
Do these freeze well?
Yes, once baked and cooled, they freeze very well for quick future meals.
Conclusion
These crispy baked falafel deliver everything you want from classic falafel—bold flavor, satisfying texture, and versatility—without the need for deep frying. Whether you enjoy them fresh from the oven, tucked into a wrap, or prepped ahead for busy days, this recipe is a reliable, wholesome addition to your kitchen routine.
These crispy baked falafel are golden outside, tender and herb-packed inside. Made with soaked chickpeas, fresh herbs, and spices, they’re oven-baked for a lighter take on classic Middle Eastern falafel without sacrificing flavor or texture.
