These healthy 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!
Healthy baked falafel make a great vegan, gluten free snack. Or prepare them as a main course meal when served with pita bread or rice and veggies. I personally love crispy falafel served alongside hummus and a fresh cucumber salad.
Fresh garlic, cilantro and red onion pack loads of flavor into these healthy baked falafel. And these falafel are baked instead of fried, so they're quite a bit healthier.
I first started testing this recipe in 2020. Over the past four years, I've been developing the best falafel recipe for beginner home cooks. And after several major tweaks with the input from my Iraqi husband, I think you're going to love these Middle Eastern inspired baked falafel.
This quick and easy falafel recipe only takes 15 minutes to prepare. And you can store them in the freezer for a ready-made protein-packed vegan meal! Plus there's no need to rest this falafel mix in the fridge before baking, which means faster falafels are on the way!
Ingredients
- 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.
Prepare the oven and baking sheet: Preheat the oven for 450°F. Line a baking sheet with aluminum foil and brush with a little olive oil.
Rinse, drain and dry the chickpeas: Rinse and drain the canned chickpeas. Lay out the chickpeas on a clean kitchen towel and pat them dry to remove any excess liquid.
Blend the mixture: In a large food processor, add the dried 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
- Hummus
- Cucumber salad
- Pita bread
- Baba ghanoush
- Pickled red onion
- Tahini
- Labneh
- Grilled or roasted vegetables
- Rice
More Healthy Chickpea Recipes
- Easy Vegan Chickpea Soup
- Aubergine and Chickpea Curry
- Vegetarian Stuffed Zucchini Boats
- Vegan Cookie Dough Macarons
- Homemade Hummus from Scratch
Healthy Baked Falafel
Ingredients
- 1 tablespoon olive oil
- 15 ounces canned chickpeas
- 2 cups cilantro
- 4 cloves garlic (peeled, but no need to dice)
- 1 cup red onion (peeled, but no need to dice, just chop small enough to measure)
- 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 -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 like cilantro, you can swap it out with parsley. Or use a mixture of the two fresh 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.
Yum-number1
Those are so nice and simple. Nom nom nom nommm 🤤
DC/Seasons of Parenting
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 🙂
strawberryandcream
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! 😄