Crispy Baked Falafel

Name: Crispy Baked Falafel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas, soaked overnight; 1 small onion, roughly chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (optional); 1/2 tsp baking powder; 2 tbsp olive oil; Sesame seeds for topping (optional)

Highlighted under: Worldly Bites

I absolutely love making crispy baked falafel at home! It’s such a satisfying dish to prepare, and the aroma of spices fills the kitchen as they bake. This healthier twist on traditional fried falafel grants us the crunch we crave while keeping things lighter. I discovered that using dried chickpeas rather than canned gives a better texture, ensuring that each bite is fluffy on the inside and golden on the outside. Trust me, these will quickly become a staple in your household!

Created by

Margaret Hill

Last updated on 2026-02-08T03:17:35.835Z

When I first tried making falafel at home, I was surprised at how simple the process was. Using fresh herbs like parsley and cilantro really elevates the flavor, and the key is to blend the mixture just enough to hold together without turning it into paste. I often serve them with a tahini sauce that complements the spices perfectly, making every bite a delightful experience.

One time, I experimented by adding a touch of cumin and coriander, which brought out an incredible depth of flavor. Baking them ensures they maintain that crispy texture without the excess oil of frying. I promise that once you make these, you’ll want to share them with everyone!

Why You'll Love This Recipe
Perfectly crispy texture without frying
Packed with fresh herbs and spices
Healthy option for a quick meal or snack

Key Techniques for Perfect Falafel

One of the secrets to achieving that perfect texture in falafel is the way you process the chickpeas. When using soaked, dried chickpeas, it’s crucial to pulse them in the food processor until the mixture is coarse rather than smooth. This helps create the ideal fluffy interior while still allowing for a crispy outer layer. Aim for a consistency where you can see the flecks of herbs and chickpeas without it turning into a paste.

Another essential tip is to avoid overcompacting the falafel mixture when forming the balls. Gently roll them with your hands, which allows air to remain within, contributing to a light and airy texture after baking. If you find the mixture is too crumbly to hold together, you can add a teaspoon of water or extra olive oil to bind it better without making it too wet.

Herb and Spice Substitutions

While this recipe calls for parsley and cilantro, feel free to customize the flavor profile according to your preferences. You can substitute with fresh mint for a refreshing twist or even use dill, which provides a unique aroma. Just keep the overall volume of herbs relatively the same to maintain balance in flavor and moisture content. Remember, fresh herbs contribute vital flavor and reduce the need for excess salt.

In terms of spices, if you’re looking to spice things up, consider adding ground paprika or smoked paprika instead of cayenne for a milder heat alongside a rich flavor. Additionally, try experimenting with other spices such as cardamom or sumac for an exotic blend. These subtle changes can completely transform your falafel into a personalized dish you're excited to serve.

Make-Ahead and Storage Tips

Crispy baked falafel can be a great make-ahead meal. You can prepare the falafel mixture a day in advance and store it in an airtight container in the refrigerator. Just remember that, as with all homemade mixtures, the flavors will develop and deepen overnight, which can enhance your final product. When you’re ready to bake, you might need to add a splash of oil if the mixture has dried out slightly.

For storage, baked falafel can be cooled and stored in an airtight container in the refrigerator for up to five days. If you want to freeze them, arrange the formed falafel balls on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be baked directly from frozen; simply extend the cooking time by about 5-10 minutes until they are golden brown and crispy.

Ingredients

Falafel Ingredients

1 cup dried chickpeas, soaked overnight
1 small onion, roughly chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/2 tsp baking powder
2 tbsp olive oil
Sesame seeds for topping (optional)

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Chickpeas

Drain and rinse the soaked chickpeas. Place them in a food processor along with onion, garlic, parsley, cilantro, ground cumin, ground coriander, salt, black pepper, and cayenne pepper. Pulse until the mixture is coarse and well combined.

Form the Falafel

Transfer the mixture to a bowl, add baking powder and olive oil, and mix thoroughly. Using your hands, form small balls or patties and place them on the prepared baking sheet. If desired, sprinkle sesame seeds on top.

Bake the Falafel

Bake in the preheated oven for about 30 minutes, flipping halfway through, until they are golden brown and crispy.

Serve and Enjoy

Remove from the oven and let cool briefly. Serve warm with tahini sauce, in pita, or atop a salad. Enjoy!

Pro Tips

For even crispier falafel, make sure not to overcrowd the baking sheet and space them out. Adjust the spices to your liking for a customized flavor experience!

Serving Suggestions

These baked falafels are versatile and can be served in numerous ways. For a classic approach, tuck them into warm pita pockets with sliced cucumber, tomato, and a drizzle of tangy tahini sauce. Alternatively, they can be simply plated on a bed of mixed greens for a hearty salad topped with a yogurt dressing or chimichurri for extra zest.

For an added crunch and flavor, consider incorporating sliced pickled vegetables or spicy harissa in your serving suggestions. You can also create a falafel bowl by layering brown rice or quinoa with your favorite toppings and dressing, transforming it into a satisfying grain bowl.

Troubleshooting Common Issues

If you encounter falafel that’s too dry after baking, there are a couple of factors to consider. Ensure you’ve measured the chickpeas and herbs correctly, and avoid skipping the baking powder, which helps create moisture and lift. If the mixture is not holding together well, a little extra olive oil or water can help bind it without compromising texture.

On the other hand, if your falafel becomes too mushy, it may have been over-processed or had excess moisture from the herbs. Always ensure that the chickpeas are well-drained after soaking and aim for a crumbly yet cohesive texture. Additionally, checking the consistency before baking can save you from a soggy falafel scenario.

Questions About Recipes

→ Can I freeze the uncooked falafel?

Yes, you can shape the falafel and freeze them before baking. Just place them on a baking sheet to freeze, then transfer to a freezer bag for storage.

→ What can I substitute for chickpeas?

You can use canned chickpeas in a pinch, but dried chickpeas yield better texture. If you're looking for alternatives, cooked lentils may also work.

→ How can I make these gluten-free?

This recipe is naturally gluten-free! Ensure that any sauces or accompaniments you serve are also gluten-free.

→ What dipping sauces pair well with falafel?

Tahini sauce, tzatziki, or a spicy harissa sauce are great options that complement falafel beautifully.