If you’re craving a classic Middle Eastern treat that’s both healthier and super satisfying, you’re going to love this Baked Chickpea Falafel Recipe. I absolutely love how this version lets you enjoy all the crispy, herby goodness of falafel without frying, so it’s lighter but still packed with flavors. When I first tried baking falafel instead of frying it, I was pleasantly surprised at how easy and delicious it turned out. Keep reading—I’ll walk you through every step so you nail it perfectly in your kitchen!
Why You’ll Love This Recipe
- Healthier Alternative: Baking the falafel means less oil but all the crispiness and flavor you crave.
- Fresh Herb Explosion: Parsley, cilantro, and dill make every bite vibrant and fresh—something you’ll notice right away.
- Make-Ahead Friendly: You can prep the mixture and even freeze the patties for busy days.
- Kid-Approved: My family goes crazy for these, especially served in pita pockets with tahini sauce.
Ingredients You’ll Need
These ingredients combine into the perfect falafel batter—fluffy chickpeas with a punch of herbs and spices that lift the flavor beautifully. I always recommend using dried chickpeas soaked overnight for the best texture.
- Dried chickpeas: Essential for authentic texture; canned won’t cut it here.
- Baking soda: Helps soften the chickpeas during soaking—trust me, it’s a game-changer.
- Chickpea flour: Adds binding without heaviness.
- Baking powder: Gives a gentle lift when baking.
- Parsley leaves: Fresh and bright, don’t skimp here.
- Cilantro leaves: Adds a layer of herbal richness.
- Fresh dill: My secret ingredient for that unexpected fresh twist.
- Yellow onion: Adds sweet and savory depth.
- Garlic cloves: For that garlicky punch you can’t resist.
- Black pepper, ground cumin, and coriander: Classic falafel spices for warming flavor.
- Cayenne (optional): Adds a little heat if you like it spicy.
- Kosher salt: Enhances all the flavors perfectly.
- Sesame seeds: For a lovely toasted crunch coating.
- Extra virgin olive oil: To coat the falafel before baking—keeps things golden and crisp.
Variations
I love how flexible this baked chickpea falafel recipe is. You can tweak it based on what you have or your dietary needs without losing that classic falafel vibe.
- Gluten-Free Option: Use chickpea flour only and double-check your baking powder to keep things gluten-free; I’ve made it this way for friends with celiac and it worked perfectly.
- Less Herbs: If you’re not a fan of fresh herbs, try doubling the cumin and coriander for a warm, earthy flavor.
- Spicy Kick: Add more cayenne or even a pinch of smoked paprika for a smoky, spicy twist—I do this when I want something a bit bolder.
- Vegan and Oil-Free: Skip brushing with olive oil and bake a bit longer for a lower-fat option; it’s still tasty but slightly less crisp.
How to Make Baked Chickpea Falafel Recipe
Step 1: Soak the Chickpeas Overnight
Start by placing your dried chickpeas and baking soda in a large bowl. Cover them with water by at least 2 inches—you want plenty for them to soak up. Let them sit overnight for at least 18 hours. This softens the chickpeas perfectly and helps create a tender falafel without any canned bean bitterness. When you can easily squish a chickpea between your fingers, you’re ready for the next step.
Step 2: Blend the Falafel Mixture Just Right
Drain and pat dry your soaked chickpeas so the mixture isn’t too wet. Toss everything—chickpeas, chickpea flour, baking powder, parsley, cilantro, dill, onion, garlic, and spices—into a food processor. Pulse in 40-second bursts, checking consistency between pulses. You want a coarse but well-combined mixture that sticks together without turning into a paste. This balance is key to a falafel that’s tender and holds up while baking.
Step 3: Chill the Mixture
Cover your falafel mixture and chill it in the fridge for at least an hour, or up to 24 hours. I’ve found chilling really helps the flavors meld and the mixture firm up, making it easier to shape those perfect patties.
Step 4: Shape and Prep for Baking
Preheat your oven to 350°F and lightly oil a baking sheet. Just before shaping, stir in the sesame seeds for that toasty flavor and crunch. Using wet hands (trust me, it helps!), form tablespoon-sized balls about 1/2-inch thick and place them evenly on your baking sheet. Brush the tops lightly with olive oil—you’ll get a golden color and crispy edges that way.
Step 5: Bake until Golden and Crisp
Bake for 8 minutes, then carefully flip each falafel and continue baking for another 7-12 minutes. The goal is a beautiful golden-brown color and cooked-through texture that’s crisp on the outside but tender inside. I always watch closely towards the end to avoid drying them out.
Step 6: Serve Warm and Enjoy
Let your falafel sit for a couple of minutes before serving. You can enjoy them plain, or stuff them in pita pockets with tahini sauce, hummus, fresh veggies like arugula and cucumber tomato salad—my family can’t get enough of this combo. Honestly, it’s a perfect weeknight meal or party snack.
Pro Tips for Making Baked Chickpea Falafel Recipe
- Dry Chickpeas Are a Must: Using canned chickpeas will make your mixture too wet and crumbly; soaking dried ones overnight gives the ideal texture.
- Wet Your Hands When Shaping: Keep your hands damp to prevent sticking and to create smooth, uniform patties.
- Don’t Skip Chilling: Refrigerating the mixture helps it bind better, so your falafel won’t fall apart while baking.
- Olive Oil Brushing: Just a light brush before baking gives you that golden crisp on top that really makes baked falafel sing.
How to Serve Baked Chickpea Falafel Recipe
Garnishes
I love garnishing these falafel with a drizzle of homemade tahini sauce—that creamy, nutty goodness is the perfect partner. Add a sprinkle of fresh chopped parsley or a squeeze of lemon juice for brightness. Pickled turnips or cucumbers add that tangy crunch that balances the herby falafel so well.
Side Dishes
My absolute favorite sides with this recipe are a simple Mediterranean cucumber tomato salad and some baby arugula tossed in olive oil and lemon. If you want to go all out, hummus and warm pita bread are total crowd-pleasers.
Creative Ways to Present
For a fun twist at parties, I like to serve these falafel as mini sliders with tahini mayo and pickles on small buns. Another favorite is falafel bowls served over quinoa or rice with roasted veggies and a drizzle of tzatziki—super colorful and impressive but simple to pull off.
Make Ahead and Storage
Storing Leftovers
After making your falafel, cool them completely before storing in an airtight container in the fridge. They’ll stay fresh for up to 3 days, which is perfect for quick snacks or lunch additions. I usually reheat them gently in the oven for a few minutes to bring back that lovely crispness.
Freezing
If you want to prep ahead, shape the patties and place them on a parchment-lined baking sheet to freeze until firm. Then pop them into a freezer bag and keep them for up to a month. When you’re ready, bake straight from frozen—just add about 5 minutes extra baking time. This trick is a lifesaver for busy weeknights.
Reheating
To reheat, I recommend using the oven or a toaster oven at 350°F for about 5-7 minutes. This helps maintain that crisp exterior. I avoid microwaving because it tends to make falafel soggy and lose their texture.
FAQs
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Can I use canned chickpeas instead of dried?
While you can technically use canned chickpeas, I don’t recommend it for this baked falafel recipe. Canned chickpeas are too soft and wet, which makes the mixture difficult to bind and often leads to falafel that fall apart while cooking. Soaking dried chickpeas overnight gives you the perfect texture and flavor.
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What’s the best way to make falafel crispy without frying?
Brushing the falafel with olive oil before baking is key for crispiness. Also, flipping halfway through ensures even browning. Avoid overcrowding the baking sheet to let hot air circulate well around each piece.
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Can I make the falafel mixture ahead of time?
Absolutely! Chilling the mixture for at least an hour improves binding and flavor. You can even make it a day ahead for convenience. Just keep it tightly covered in the fridge.
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How do I store and reheat leftovers?
Store cooled falafel in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven at 350°F for 5-7 minutes to regain crisp texture. Avoid microwaving to prevent sogginess.
Final Thoughts
This baked chickpea falafel recipe is one of those dishes I love sharing because it’s approachable, healthy, and bursting with flavor. I still remember when I first discovered baking instead of frying—it opened up a whole new way to enjoy falafel without the mess and guilt of frying. Give this recipe a try for your next meal, and I bet you’ll be surprised how simple and delicious homemade baked falafel can be. Plus, your family and friends will ask for seconds—just like mine do!
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Baked Chickpea Falafel Recipe
- Prep Time: 10 minutes (plus at least 18 hours soaking)
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including soaking and chilling time)
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Baked Falafel recipe offers a healthier twist on the traditional Middle Eastern favorite by baking instead of frying. Made from soaked dried chickpeas combined with fresh herbs and spices, these falafel patties are crispy on the outside, tender inside, and full of vibrant flavors. Served with tahini, hummus, pita, or a fresh Mediterranean salad, they’re perfect for a wholesome and satisfying meal.
Ingredients
For the Falafel:
- 2 cups uncooked dried chickpeas
- 1/2 teaspoon baking soda
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 cup parsley leaves
- 3/4 cup cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion, quartered
- 7 to 8 garlic cloves, peeled
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne (optional)
- Kosher salt, to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil, for coating
For Serving (Optional):
- Tahini Sauce
- Hummus
- Pita pockets
- Mediterranean Cucumber Tomato Salad, or sliced cucumber and tomatoes
- Baby arugula
- Pickles like pickled turnips
Instructions
- Soak the chickpeas: The day before cooking, place the dried chickpeas and baking soda in a large bowl. Cover with at least 2 inches of water and soak overnight for at least 18 hours until softened.
- Process the falafel mixture: Drain and pat dry the soaked chickpeas once very soft. In a food processor fitted with a blade, combine chickpeas, chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Season with black pepper, cumin, coriander, cayenne (if using), and a generous pinch of kosher salt. Pulse in 40-second bursts until the mixture is well combined but not pureed.
- Chill the mixture: Transfer the falafel mixture into a container, cover tightly, and refrigerate for at least 1 hour or up to 24 hours. This helps the flavors meld and firms up the mixture.
- Prepare for baking: Preheat your oven to 350°F (175°C) and lightly oil a baking sheet. Just before baking, stir the sesame seeds into the chilled falafel mixture.
- Form the falafel patties: Wet your hands to prevent sticking and shape the mixture into balls about 1/2 inch thick (roughly 1 tablespoon each). Place them evenly spaced on the oiled baking sheet and brush the tops lightly with extra virgin olive oil.
- Bake the falafel: Bake in the preheated oven for 8 minutes. Then, carefully flip each falafel and continue baking for an additional 7 to 12 minutes until golden brown and cooked through.
- Serve: Allow the falafel to cool slightly, then serve warm alongside tahini sauce, hummus, pita bread, arugula, and a Mediterranean cucumber tomato salad for an authentic and delicious meal experience.
Notes
- Use dried chickpeas soaked overnight for the best texture and flavor; canned chickpeas often result in crumbling falafel.
- You can use store-bought toasted sesame seeds or lightly toast raw sesame seeds in a dry pan over low heat for about 3 minutes, swirling frequently until golden.
- To freeze uncooked falafel patties, place them on a parchment-lined baking sheet until firm, then transfer to a freezer bag. Freeze for up to one month. Bake directly from frozen, adding around 5 minutes to the baking time.
Nutrition
- Serving Size: 1 serving (about 3 falafel patties)
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
