Baked Falafel

Crispy baked falafel made with chickpeas, fresh herbs, and aromatic spices. This healthy, protein-rich Middle Eastern dish is perfect for pita sandwiches, mezze platters, or as a plant-based main course. Serve with tahini, hummus, and fresh vegetables for a flavorful meal.

Ingredients

For the Falafel:

• 2 cups dried chickpeas, uncooked
• ½ tsp baking soda
• 1 tsp chickpea flour
• 1 tsp baking powder
• 1 cup parsley leaves
• ¾ cup cilantro leaves
• ½ cup fresh dill
• 1 small yellow onion, quartered
• 7–8 garlic cloves, peeled
• 1 Tbsp black pepper
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp cayenne pepper (optional)
• Kosher salt, to taste
• 2 Tbsp 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)

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Instructions

1. Soak the chickpeas: The day before, place chickpeas and baking soda in a large bowl. Cover with at least 2 inches of water and soak overnight (at least 18 hours) until softened.
2. Prepare the falafel mixture: Drain and pat the chickpeas dry. Transfer to a food processor fitted with a blade. Add chickpea flour, baking powder, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, cayenne (if using), and a generous pinch of salt. Pulse in 40-second intervals until everything is well combined but not pureed.
3. Chill: Transfer the mixture to a container, cover tightly, and refrigerate for at least 1 hour (up to 24 hours).
4. Preheat and prepare: Preheat the oven to 350°F (175°C). Lightly oil a baking sheet. Just before baking, stir sesame seeds into the falafel mixture.
5. Shape the falafel: Wet your hands to prevent sticking and form the mixture into balls about ½-inch thick (roughly 1 tablespoon each). Place on the oiled baking sheet and brush the tops lightly with olive oil.
6. Bake: Bake for 8 minutes, flip, and continue baking for 7–12 minutes, until golden brown and cooked through.
7. Serve: Allow falafel to cool for a few minutes. Serve hot as part of a mezze platter or in pita with tahini, hummus, arugula, and a cucumber tomato salad.

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Why You’ll Love This Recipe

Baked falafel is lighter than fried versions but just as flavorful, with a perfectly crisp exterior and tender, herb-packed interior. It’s a versatile plant-based protein that works as a snack, appetizer, or main dish.

Tips

• Soak chickpeas for at least 18 hours to ensure a smooth yet textured falafel.
• Pulse instead of blending completely in the food processor to avoid mushy falafel.
• Wet your hands when shaping to prevent sticking.
• Use a thin layer of olive oil on the baking sheet for even browning.

Variations and Substitutions

• Herbs: Swap cilantro for mint or add more parsley for a milder flavor.
• Spices: Try smoked paprika, sumac, or a pinch of cinnamon for a twist.
• Seeds: Use poppy seeds or omit sesame seeds if preferred.
• Gluten-free option: Ensure chickpea flour is certified gluten-free.

FAQs

Can I make falafel ahead of time?
Yes, shape the falafel balls and refrigerate for up to 24 hours before baking.

Can falafel be frozen?
Yes, freeze uncooked falafel on a sheet pan, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.

Is baked falafel as crispy as fried?
Baked falafel has a slightly lighter crust, but brushing with olive oil and baking at a high temperature creates a golden, crisp exterior.

Serving

Serve baked falafel hot as part of a mezze platter, in pita sandwiches, or alongside tahini, hummus, and fresh salads.

Suggestions

• Add pickled vegetables for a tangy contrast.
• Pair with roasted vegetables or grains for a complete meal.
• Use as a filling for wraps with arugula and cucumbers.
• Drizzle with extra tahini or yogurt sauce for added flavor.