Baked Falafel with Canned Chickpeas

Ingredients and Notes

• Olive oil - helps make the falafel crispy and not stick to the pan.
• Canned chickpeas - take time to dry them so there's no excess moisture in your falafel mixture.
• Cilantro - fresh herbs add a wonderful flavor; you can also use parsley.
• Garlic - fresh garlic cloves add a strong savory flavor.
• Cumin - adds a warm, rich flavor to this simple falafel recipe.
• Red onion - you can use any type of onion, but I think red onion gives the best flavor.
• Salt and pepper - adds essential seasoning to help all the other flavors shine.

How to Make Crispy Baked Falafel

These are the simplified steps to make this baked falafel recipe. For the full step-by-step instructions along with recipe tips, scroll down to the recipe card at the bottom of this post.

Blend the mixture: In a large food processor, add the rinsed and drained canned chickpeas, cilantro, garlic, red onion, cumin, salt and pepper. Mix on high for about 2 -3 minutes, until it forms a smooth mixture.

Shape the falafel: Use your hands to form the mixture into 12 equal-sized balls. Spread them out on the prepared baking sheet.

Brush with olive oil: Brush the tops and sides of the falafel balls with the remaining olive oil.

Bake: Bake for about 22 to 26 minutes, until they are crispy on the outside and golden brown. Flip them over on the pan halfway through baking, after 10 minutes.

How to Freeze Homemade Falafel

First, allow your falafel to cool to room temperature.
Then place them in a single layer on a baking sheet or a plate and place in the freezer for about 2 to 3 hours.

Once frozen solid, transfer to an airtight container or freezer safe bag.
Once you're ready to eat them, transfer to a baking sheet, brush with olive oil, and bake!

Recipe Tips

• Rinse and drain your chickpeas well. Too much liquid will cause your falafel to be too soft and mushy. Lay out all the rinsed chickpeas on a clean kitchen towel and pat them dry to remove any excess liquid.
• Brush olive oil both on the baking sheet and on each falafel. This will help them turn crispy and not stick to the pan.
• If you don't like cilantro, you can swap it out with parsley. Or use a mixture of the two herbs.
• If you don't have a food processor, you can use a blender. Just be sure to scrape down the sides of the blender with a spatula to ensure everything is evenly mixed.
• Flipping the falafel halfway through baking is essential, so don't skip this step. It allows both sides to get crispy, and it helps the inside cook through.

Storing

• Fridge - Store cooled falafel in an airtight container in the fridge for up to 5 days.
• Freezer - Store cooled falafel in the freezer in an airtight container or freezer safe bag for up to 6 months.
• Reheat - To reheat refrigerated falafel, microwave for 30 seconds, flip them over, then microwave for another 30 seconds.
• Bake from frozen - Line a baking sheet with aluminum foil and brush with olive oil. Spread out frozen falafel on the baking sheet and brush with more olive oil. Bake at 450°F for 22 to 26 minutes.

What to Serve with Falafel

• Homemade hummus with canned chickpeas
• Cucumber salad or chicken Caesar salad
• Pita bread
• Baba ghanoush
• Oven roasted root vegetables
• Pickled red onion
• Tahini or Labneh
• Plain basmati rice or cilantro lime rice