These easy baked falafel are crispy on the outside, and soft on the inside. They're made with canned chickpeas, so you don't have to soak and boil dried chickpeas. Plus they're ready in just 40 minutes!
These are the Easiest Falafels I've Ever Made
Fresh garlic, cilantro, and red onion pack loads of flavor into these baked falafel. And while traditional falafel are fried, I am very afraid of frying anything in hot oil, so I figured out a way to get that same crispy texture in the oven. I love serving these falafel in wraps with pita bread and veggies, or on top of a big bowl of salad or basmati rice with my homemade hummus.
Best of all, I kept this recipe quick and easy, with just 15 minutes of prep. And there's no need to rest this falafel mix in the fridge before baking, which means faster falafels are on the way! After several major tweaks with the input from my Iraqi husband, I think you're going to love these Middle Eastern inspired baked falafel!
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!
Blend the mixture until it's smooth.
Shape the falafel and arrange them on a baking sheet.
Brush the tops and sides with olive oil.
Bake until they are crispy on the outside and golden brown, flipping halfway through.
How to Freeze Homemade Falafel
I like to make a large batch ahead of time and store them in the freezer. 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
- 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.
- 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.
Baked Falafel with Canned Chickpeas
developed & tested by:
Ingredients
- 1 Tablespoon olive oil
- 15 ounces canned chickpeas (1 can)
- 2 cups cilantro
- 4 cloves garlic, peeled
- 1 teaspoon red onion, peeled and roughly chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven for 450°F. Line a baking sheet with aluminum foil and brush with a little olive oil.
- Rinse and drain the canned chickpeas. Lay out the chickpeas on a clean kitchen towel and pat them dry to remove any excess liquid. Rinse the cilantro and trim off any of the really thick stems.
- In a food processor, add the dried chickpeas, cilantro, garlic, red onion, cumin, salt and pepper. Mix on high for about 2 to 3 minutes, until it forms a smooth mixture. Scrape down the sides of the food processor about every 30 seconds, to ensure everything is evenly mixed.
- Use your hands to form the mixture into 12 equal-sized balls. Spread them out on the prepared baking sheet.
- Brush the tops and sides of each falafel with the remaining olive oil.
- 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. Let cool for a couple minutes, then enjoy!!
Notes
- Dry the chickpeas well. Lay out all the rinsed chickpeas on a clean kitchen towel and pat them dry to remove any excess liquid.
- 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.
- Storing: Store cooled falafel in an airtight container in the fridge & reheat them in the oven or microwave.
strawberryandcream says
They are so simple and yummy, they are one of my go-to's for meal prep 🙂
Aww thank you so much! ðŸ˜
Let me know how your falafels turn out! 😄
DC/Seasons of Parenting says
This looks delicious! I will try this after a quick trip to the grocery store for the fresh cilantro. Also, I love your design -- beautiful photos pretty much tell the tale on this recipe, then the ingredients and instructions, nice! New fan! Thanks for sharing 🙂
Yum-number1 says
Those are so nice and simple. Nom nom nom nommm 🤤