Crispy Baked Falafel

Name: Crispy Baked Falafel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 small onion, chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup cilantro, chopped; 1 tablespoon ground cumin; 1 teaspoon ground coriander; Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon flour (or chickpea flour); Pita bread or flatbreads; Hummus or tahini sauce; Fresh vegetables (tomatoes, cucumber, lettuce)

Highlighted under: Wholesome Kitchen Co.

I absolutely love making Crispy Baked Falafel at home! The golden-brown exterior and fluffy interior create a fantastic contrast that’s simply irresistible. This recipe has become a staple in my kitchen as it’s not only healthier than fried versions, but also packed with flavor. By using chickpeas and fresh herbs, I get that perfect taste with every bite. Plus, baking them is so much easier and less messy than frying, making it a weeknight favorite for the whole family.

Created by

Marianne Hughes

Last updated on 2026-02-07T20:53:36.515Z

When I first tried making falafel, I was surprised at how easy it was to get that delightful crunch without frying. By baking the falafel instead, I achieved a lower-fat version while still retaining all the traditional spices that give them their unique flavor.

I experimented with adding different herbs and spices to enhance the taste even further, and found that fresh parsley and cumin really elevate the dish. The best part? My family loved these baked falafels just as much, if not more, than the fried ones!

Why You Will Love This Recipe
Crispy exterior that holds a fluffy inside
Packed with herbs and spices for a robust flavor
Healthier alternative to traditional fried falafel
Versatile for wraps, salads, or as a snack

Mastering the Texture

Achieving the perfect texture in falafel is all about the balance of ingredients and the way they're processed. When blending the chickpeas and herbs, aim for a mixture that is coarsely ground. Over-blending will lead to a paste-like consistency, which can make your falafel dense. I find that pulsing the food processor until the mixture is just combined, while still retaining some chickpea chunks, results in a lighter, fluffier falafel once baked.

Another key to achieving that coveted crispy exterior is ensuring your ingredients are well-drained. Excess moisture from the chickpeas can cause the falafel to steam rather than bake, preventing that wonderful golden-brown crust. To combat this, you can spread the drained chickpeas on a towel for a few minutes before adding them to the food processor, allowing some moisture to evaporate.

Serving Suggestions and Variations

Crispy baked falafel shines as a versatile dish, perfect for a variety of meals. For a quick lunch or dinner, serve your falafel in warm pita bread stuffed with an assortment of fresh vegetables and a generous dollop of hummus or tahini sauce. Pairing with a side salad not only enhances the meal's nutrition but also adds contrasting textures and flavors.

If you're feeling adventurous, consider experimenting with the herbs and spices used in the recipe. Swap out the parsley and cilantro for mint or dill for a refreshing twist. You can also add a pinch of cayenne pepper for a gentle kick or even some shredded carrots for added sweetness and color. This adaptability allows you to customize your falafel to suit your personal taste or the ingredients on hand.

Ingredients

For the Falafel

1 can (15 oz) chickpeas, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup cilantro, chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon flour (or chickpea flour)

For Serving

Pita bread or flatbreads
Hummus or tahini sauce
Fresh vegetables (tomatoes, cucumber, lettuce)

Make sure to freshen up your ingredients!

Steps to Make Crispy Baked Falafel

Prepare the Falafel Mixture

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely blended.

Form the Falafel Balls

Transfer the mixture to a bowl and stir in olive oil and flour. Shape tablespoons of the mixture into balls or patties.

Bake the Falafel

Preheat your oven to 400°F (200°C). Place the falafel on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway through, until golden brown.

Serve Warm

Enjoy your crispy baked falafel in pita bread with hummus and fresh vegetables, or as a standalone snack!

Don’t forget to explore various dips and sauces!

Pro Tips

For extra flavor, let your falafel mixture rest for at least 30 minutes before baking. This allows the spices to fully combine. You can also modify the recipe by adding your favorite spices or incorporating other legumes.

Storage and Make-Ahead Tips

If you're planning to eat the falafel later in the week, you can store the uncooked balls in an airtight container in the refrigerator for up to 48 hours. This way, you can enjoy fresh falafel in a flash by simply baking them when you're ready to serve. Just be sure to cover the container tightly to prevent any moisture from building up, which could affect the texture.

For longer storage, consider freezing the uncooked falafel. After forming the balls, arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag and store for up to three months. When ready to enjoy, bake from frozen, adding a few extra minutes to the cooking time for optimal crispiness.

Troubleshooting Common Issues

If your falafel falls apart during baking, it might be due to the mixture being too wet. To remedy this, try adding a little more flour until the texture holds together better. Alternatively, letting the mixture rest in the fridge for about 30 minutes can help firm it up, making it easier to form into balls or patties without crumbling.

On the other hand, if your baked falafel lacks flavor, consider boosting the spice levels or adding extra salt. Remember that baking diminishes some flavors, so tasting the mixture before shaping it can help you adjust the seasoning. I always suggest a little taste test to ensure your falafel is as flavorful as you desire.

Questions About Recipes

→ Can I freeze baked falafel?

Yes, you can freeze them after baking. Just ensure they are cool, then store in an airtight container for up to 3 months.

→ What can I substitute for chickpeas?

You can use black beans, lentils, or other beans, but adjust the seasoning and spices accordingly.

→ How do I store leftover falafel?

Store any leftover falafel in an airtight container in the refrigerator for up to 4 days.

→ Can I make these gluten-free?

Absolutely! Just substitute all-purpose flour with a gluten-free flour like almond or chickpea flour.