Oven-Baked Falafel Recipe
I’m so excited to share this Oven-Baked Falafel Recipe with you because it’s a game changer for anyone who loves falafel but isn’t crazy about frying. Baking the falafel gives you that crisp, golden exterior while keeping the inside tender and flavorful—plus, it’s way easier and less messy. It’s perfect for weeknight dinners when you want something satisfying yet a bit lighter and healthier.
What makes this recipe special is the fresh herb combo with parsley, cilantro, and dill that bring a bright, vibrant flavor to every bite. I like making a big batch so I can enjoy leftovers throughout the week—these falafels crisp up beautifully in the oven when reheated. Whether you’re making a Mediterranean feast or just a simple lunch, this Oven-Baked Falafel Recipe is one you’ll keep coming back to.
Ingredients You’ll Need
Getting your ingredients right is key to nailing this Oven-Baked Falafel Recipe. The dry chickpeas are a must—don’t use canned here because soaking dried chickpeas gives you that ideal texture. Fresh herbs really brighten things up, and a pinch of baking soda helps tenderize the chickpeas to keep them from turning grainy.
- Dried chickpeas: Soak these overnight for the best texture; they provide the hearty falafel base.
- Baking soda: Helps soften chickpeas during soaking, making your falafel lighter.
- Chickpea flour: A small binding agent that keeps things together without floury heaviness.
- Baking powder: Adds a bit of lift, ensuring your falafel isn’t dense.
- Parsley leaves: Loads of fresh parsley give that classic herby falafel flavor.
- Cilantro leaves: I love the slight citrus undertone cilantro adds; adjust if you prefer less pungent herbs.
- Fresh dill: Adds a fresh, slightly sweet twist; it’s my secret ingredient!
- Yellow onion: Adds subtle sweetness and moisture—quarter it for easy blending.
- Garlic cloves: Use fresh garlic for boldness; 7 to 8 cloves pack a punch.
- Black pepper: For warming spice, adjust to taste.
- Ground cumin: A must-have in falafel for that earthy, nutty depth.
- Ground coriander: Pairs beautifully with cumin to round out the flavors.
- Cayenne (optional): If you like a touch of heat, this adds just the right kick.
- Kosher salt: Season well; I always taste the mix before shaping.
- Sesame seeds: Tossing these on top before baking adds crunch and nuttiness.
- Extra virgin olive oil: Brush lightly for a golden crust without frying.
Variations
I often tweak this Oven-Baked Falafel Recipe depending on what’s fresh in my kitchen or what vibe I’m going for. It’s such a flexible dish—that’s part of the fun! Feel free to experiment and make it your own.
- Adding spices: I’ve tried adding smoked paprika for a subtle smoky flavor that really elevates the falafel.
- Herb swaps: If you don’t have fresh dill, oregano or mint are delicious alternatives.
- Gluten-free option: This recipe is naturally gluten-free if you skip the pita or use gluten-free pita breads.
- Extra crispy: For a crunchier exterior, lightly spray the falafel with olive oil halfway through baking.
- Heat level: Add more cayenne or a dash of chili flakes if you love a spicier bite.
How to Make Oven-Baked Falafel Recipe
Step 1: Soak Your Chickpeas Overnight
Start by soaking your dried chickpeas with baking soda in plenty of cold water overnight (around 12 hours). This step is crucial because it softens the chickpeas just right without cooking them, giving your falafel that perfect crumbly yet tender texture. Make sure they’re fully submerged, and give them a good rinse before using.
Step 2: Blend Your Mixture
Drain the soaked chickpeas and add them to a food processor along with parsley, cilantro, dill, onion, garlic, chickpea flour, baking powder, and all your spices. Pulse in short bursts to keep some texture—don’t puree it into a paste! You’re aiming for a coarse, slightly grainy mixture that sticks together when squeezed. Don’t forget to season with salt and taste so you can adjust spices if needed.
Step 3: Shape and Coat with Sesame Seeds
Once your mixture is ready, form it into roughly golf ball-sized patties or balls. Roll each one in sesame seeds—this step adds a lovely crunch and a beautiful golden look after baking. If the mix feels too loose, pop it back in with a little more chickpea flour to help bind.
Step 4: Bake to Crispy Perfection
Place the falafel balls on a parchment-lined baking sheet and give them a light brushing with extra virgin olive oil. Bake in a 375°F (190°C) oven for about 25-30 minutes, flipping halfway through to ensure even browning. You’ll know they’re done when they’re crisp on the outside and still moist inside.
How to Serve Oven-Baked Falafel Recipe
Garnishes
I love topping my falafel with a drizzle of tahini sauce for that creamy, nutty contrast. Sometimes I add a sprinkle of chopped fresh parsley or even a zingy squeeze of lemon for brightness. Don’t forget pickles—they add a satisfying tang that complements the herbs and spices.
Side Dishes
For sides, I usually go with classic Mediterranean cucumber tomato salad or a simple baby arugula salad dressed in lemon vinaigrette. Hummus and warm pita pockets round out the meal perfectly. These falafels also pair wonderfully with roasted veggies or even a light quinoa pilaf for a heartier meal.
Creative Ways to Present
When hosting friends, I like building a DIY falafel platter—bowls of falafel, tahini, hummus, pickles, salad, and pita so everyone can assemble their own wraps. I’ve also served these falafels atop salads for a protein-packed lunch bowl. So many fun ways to get creative with presentation!
Make Ahead and Storage
Storing Leftovers
I store leftover falafel in an airtight container in the fridge for up to 4 days. Keeping them loose rather than stacked helps preserve the crispness. I usually reheat only what I plan to eat to keep the texture just right.
Freezing
These falafels freeze beautifully! I just lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. When I’m ready, I pop them straight into the oven from frozen—no thawing needed—and they come out surprisingly crisp and tasty.
Reheating
To reheat, I recommend placing falafel on a baking sheet and warming them at 350°F (175°C) for about 10 minutes. This method crisps them back up without drying out the inside like a microwave might. Quick and easy every time.
FAQs
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Can I use canned chickpeas for this Oven-Baked Falafel Recipe?
While canned chickpeas might seem like a convenient shortcut, they tend to make the falafel mixture too wet and soft, which affects the texture and ability to hold shape. For the best results, always soak dried chickpeas overnight as the recipe suggests to get that perfect crumbly, firm falafel.
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Why do we add baking soda to the chickpeas?
Baking soda helps to soften the chickpeas during soaking, which improves the texture of the falafel by making them less grainy and easier to process. It’s a traditional trick that really makes a noticeable difference.
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How do I make the falafel crispier in the oven?
Brushing the falafel lightly with olive oil before baking and flipping them halfway through helps create a golden, crispy outside. You can also give them a light sprinkle of sesame seeds for extra crunch. Avoid overcrowding the baking sheet for best airflow and crispiness.
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Can I freeze the falafel, and how do I reheat it?
Yes, freezing falafel is a great way to preserve leftovers. Freeze shaped falafel on a tray first, then store in a freezer bag. When reheating, bake them straight from frozen in a hot oven to regain crispness. Avoid microwaving if you want to keep them crispy.
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What are some good sauces or sides to serve with oven-baked falafel?
Tahini sauce is a classic pairing, but hummus, fresh cucumber tomato salad, pickles, and warm pita pockets all complement the fresh, herby flavor of falafel beautifully. Feel free to get creative with your favorite Mediterranean sides.
Final Thoughts
This Oven-Baked Falafel Recipe has become one of my go-to dishes whenever I want a cozy, flavorful meal that doesn’t tie me down to the stove. It’s healthier than frying, just as satisfying, and beautifully fragrant thanks to the fresh herbs and spices. I really hope you give it a try—it’s the kind of recipe you’ll want to share because it feels like a little culinary hug from the Mediterranean. Happy cooking!
Print
Oven-Baked Falafel Recipe
- Prep Time: 15 minutes (plus soaking overnight)
- Cook Time: 30 minutes
- Total Time: 12 hours 45 minutes (including soaking)
- Yield: About 20 falafel balls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Oven-Baked Falafel recipe offers a healthy, crispy alternative to traditional deep-fried falafel. Made from soaked chickpeas blended with fresh herbs and warm spices, then baked to golden perfection, these falafels are flavorful and packed with protein. Served with classic accompaniments like tahini sauce, hummus, and fresh Mediterranean salad, this dish is perfect for a wholesome vegan meal or appetizer.
Ingredients
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 pepper (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 such as pickled turnips
Instructions
- Soak Chickpeas: Rinse the dried chickpeas thoroughly, then place them in a large bowl and cover with cold water by at least 2 inches. Add baking soda and soak overnight or for 12 to 24 hours until they have doubled in size and are soft but not mushy.
- Prepare the Falafel Mixture: Drain the soaked chickpeas and rinse well. In a food processor, combine the chickpeas, chickpea flour, baking powder, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, cayenne, and kosher salt. Pulse until coarse but well combined, scraping down the sides as needed. The mixture should hold together when pressed.
- Add Sesame Seeds: Stir in the sesame seeds manually to evenly distribute them without over-processing the mixture.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a non-stick baking mat.
- Shape the Falafel: Using wet hands or a scoop, form the falafel mixture into small balls or patties, about 1.5 inches in diameter.
- Coat with Olive Oil: Place the falafel on the prepared baking sheet. Lightly brush or spray the falafel with extra virgin olive oil to encourage crispiness during baking.
- Bake the Falafel: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the falafel are golden brown and crisp on the outside.
- Serve: Serve immediately with tahini sauce, hummus, pita pockets, fresh Mediterranean salad, baby arugula, and pickles for a delicious, plant-based meal.
Notes
- Do not use canned or cooked chickpeas; dry chickpeas soaked overnight provide the best texture for falafel.
- If the mixture is too wet, add a little more chickpea flour to bind it.
- For extra crunch, toast sesame seeds before adding them to the mixture.
- Falafel can be frozen after shaping; bake from frozen adding a few extra minutes to cook time.
- Adjust cayenne pepper amount depending on your spice preference or omit for milder flavor.
Keywords: oven-baked falafel, healthy falafel, vegan falafel, Middle Eastern falafel, baked chickpea balls, falafel recipe, plant-based appetizer
