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4.7 from 57 votes

Baked Falafel

This crispy-on-the-outside, fluffy-on-the-inside vegan delights are my family’s Egyptian falafel recipe with one minor adjustment. I finish them in the oven for a light and easy twist on the traditional fried falafel. Don't forget to soak the chickpeas overnight–and avoid any temptation to use canned! An overnight soak is all you need to tenderize the chickpeas and make the crispiest baked falafel with very little effort.

Prep Time
1 d 10 mins
Cook Time
10 mins
Chilling time
1 hr
Total Time
1 d 1 hr 25 mins
Servings: 8 people (makes 24 falafels)
Calories: 252 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Middle Eastern , Egyptian , Vegan

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
  • 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 our pickled turnips

Instructions

    Cup of Yum
  1. The day before: soak the chickpeas. Place the dried chickpeas and baking soda in a large bowl. Cover with at least 2 inches of water. Soak overnight until the chickpeas have softened (at least 18 hours).
  2. Process the falafel mixture. When a chickpea easily breaks apart when you squeeze it, drain and pat them dry. Transfer to a large bowl of a food processor fitted with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Season with the black pepper, cumin, coriander, cayenne (optionally), and a generous pinch of salt. Run the food processor, pulsing for 40 seconds each time until everything is well combined.
  3. Chill. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour (or up to 24 hours).
  4. Get ready. Preheat your oven to 350°F. Lightly oil a sheet pan. Just before baking, stir in the sesame seeds until incorporated.
  5. Make the falafel. Form the falafel mixture into balls that are about 1/2-inch thick (about 1 tablespoon each). Wet your hands as you go to prevent sticking. Transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil.
  6. Bake the falafel. Bake for 8 minutes. Flip, then bake until they’re golden brown and cooked through, about 7-12 minutes longer.
  7. Serve. Allow to cool for a few minutes, then serve the falafel hot, next to other small plates. Or, assemble the falafel patties in pita bread with Tahini Sauce or Hummus, arugula, and Mediterranean Cucumber Tomato Salad. Enjoy!

Notes

  • For the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will often result in patties that crumble apart when you cook them.
  • You can buy already toasted sesame seeds. Or, toast sesame seeds in a dry pan on low heat, swirling until golden brown, about 3 minutes. 
  • To make ahead and freeze, place the uncooked patties on a baking sheet lined with parchment paper. When they harden, transfer them to a freezer bag and freeze them for up to one month. Bake from frozen, adding 5 or so minutes to the cook time.
  • Avoid any temptation to use canned chickpeas (very important!). For the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will often result in patties that crumble apart when you cook them.
  • You can buy already toasted sesame seeds. Or, toast sesame seeds in a dry pan on low heat, swirling until golden brown, about 3 minutes. 
  • You can find chickpea flour online or in the baking section of your grocery store. Use any remaining to make farinata, an Italian chickpea pancake!
  • To Freeze: To make ahead and freeze, place the uncooked patties on a baking sheet lined with parchment paper. When they harden, transfer them to a freezer bag and freeze them for up to one month. Bake from frozen, adding 5 or so minutes to the cook time.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 38.5g (13%) Protein 12.8g (26%) Fat 6.5g (10%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 2.6g Monounsaturated Fat 2.2g Sodium 223mg (9%) Potassium 638mg (18%) Fiber 11.5g (46%) Sugar 6.2g (12%) Vitamin A 1118.1IU (22%) Vitamin C 17.1mg (19%) Calcium 150.1mg (15%) Iron 5.5mg (31%)

Nutrition Facts

Serving: 8people (makes 24 falafels)

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 38.5g 13%
Protein 12.8g 26%
Fat 6.5g 10%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 2.6g 15%
Monounsaturated Fat 2.2g 11%
Sodium 223mg 9%
Potassium 638mg 14%
Fiber 11.5g 46%
Sugar 6.2g 12%
Vitamin A 1118.1IU 22%
Vitamin C 17.1mg 19%
Calcium 150.1mg 15%
Iron 5.5mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.