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Crispy on the outside, fluffy on the inside—this baked falafel recipe is everything you love about traditional falafel, made the Lebanese way. Crisp, golden, and herby—no flour, no frying, just falafel magic.
Whether you’re new to falafel or looking for a lighter twist, this version is based on my Lebanese family recipe—just like my authentic fried falafel—but baked until golden and crisp. You still get that crispy exterior and soft, herby center, with way less oil.
I’ve shared quite a few falafel recipes over the years—from my colorful rainbow falafel, featured on Netflix, to the classics I grew up with. And of course, no mezze spread is complete without my homemade creamy hummus and my mom’s baba ghanoush.
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Ingredients
You might already have most, if not all, of the falafel ingredients in your kitchen.
- Dried chickpeas – The key to real falafel! Canned chickpeas won’t work—they’re too soft and will make the falafel fall apart. Soak dried chickpeas for at least 6 hours (or overnight) until they double in size. They’ll still be firm—that’s exactly what you want.
- Fresh herbs – A mix of parsley and cilantro is classic. I use both for flavor and that beautiful green color. You can tweak the ratio or use just one if that’s what you have.
- Aromatics – Garlic and onion add depth and sharpness. I usually go for white or yellow onion, but shallots also work great.
- Ground spices – I use salt and my homemade falafel spice blend made with cumin, coriander, black pepper, cinnamon, and chili powder. You can use your own mix, but this one gives the falafel deep, traditional flavor.
- Baking powder – Just a little makes the inside soft and fluffy while keeping the outside crisp.
- Chickpea flour or all-purpose flour (optional) – Only if the mixture feels too wet or loose. I rarely need it when using dried chickpeas.
- Olive oil – Not in the mix! Just for brushing or drizzling before baking to help them crisp and turn beautifully golden.
See the printable recipe card below for full information on ingredients and quantities.
How to make baked falafel
Soak the chickpeas: Place dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak for 6-12 hours, until they double in size. They’ll still feel firm to the touch (not mushy)—that’s exactly what you want. Drain and rinse well before using.
Blend the aromatics: Add the onion and garlic to a food processor and pulse until finely chopped. This helps evenly distribute the aromatics in the mix.
Add chickpeas and herbs: Add the soaked chickpeas to the food processor and pulse until coarse and grainy—not a smooth paste. Then add the parsley and cilantro and pulse again just until combined. Scrape down the sides as needed. The mixture should hold together when squeezed, but still have some texture.
Season and chill: Transfer to a large bowl. Stir in the salt, baking powder, and falafel spice blend (or your own mix of cumin, coriander, black pepper, cinnamon, and chili powder). For the best flavor, mix the spices in by hand—not in the food processor (a tip from my mom to avoid bitterness).
If the mixture feels too loose, add a spoonful of chickpea flour to help bind. Cover and refrigerate for at least 30 minutes. This helps the flavors develop and makes the falafel easier to shape.
Shape the falafel: Scoop out about 2 tablespoons of the mixture per falafel. Shape into small patties or balls—don’t pack them too tightly so they stay fluffy inside. You can shape by hand or use a falafel scoop or cookie scoop.
Bake until golden and crisp: Preheat the oven to 400ºF (200ºC). Place the falafel on a greased or parchment-lined baking sheet. Brush or drizzle generously with olive oil. Bake for 14–15 minutes, flip gently, and bake for another 10–12 minutes until golden brown and crispy.
These baked falafel are perfect fresh, but also ideal for meal prep. They keep well in the fridge or freezer—check the recipe card notes for storage and freezing tips.
You can shape these however you like—smaller, larger, or even as a single patty. I sometimes turn them into falafel burger patties for a fun twist. Just be sure to adjust the baking time depending on the size.
Serving suggestions
These crispy baked falafel are perfect for wraps, bowls, mezze platters, or even snacking straight off the tray. Here are some of my favorite ways to enjoy them:
- In a pita bread– With a generous slather of tahini sauce, chopped tomatoes, cucumber, lettuce, and turnip pickles.
- As a mezze platter – Pair with homemade creamy hummus, baba ghanoush, toum (Lebanese garlic sauce), olives, and warm pita bread.
- On a salad or grain bowl – Add falafel on top of fresh greens, quinoa, or couscous with a drizzle of your favorite sauce.
- Falafel burgers – Make larger patties and serve on buns with toppings.
- Kid-friendly snack – Mini falafels served with a side of veggie sticks and dip.
Try these falafel favorites
If you try this baked falafel recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Crispy Baked Falafel
Equipment
- Falafel Scoop or a spoon
Ingredients
- 1 lb dried chickpeas (about 3 cups dried)
- 1 medium onion
- 2 garlic cloves
- 1 cup cilantro
- 1 cup parsley flat-leaf
- 2 ¼ Tbsp falafel spice OR use: 1 Tbsp coriander powder, 1/2 Tbsp cumin, 1/2 tsp black pepper, 1/2 tsp chili pepper, 1/2 tsp cinnamon (optional)
- 1 tsp sea salt
- 1/2 Tbsp baking powder
- 1 Tbsp vegetable oil to brush the falafel
Instructions
- Place dried chickpeas in a large bowl, cover with cold water, and soak for 6-12 hours. Drain and rinse well.
- In a food processor, blend the onion and garlic until finely chopped. Add chickpeas and process into a coarse mixture. Add parsley and cilantro, and pulse to combine.
- Transfer to a bowl and mix in salt, falafel spice, and baking powder. Add a spoonful of chickpea flour if the mixture feels too loose. When you're ready to cook, add the baking powder and mix.
- Shape into small balls or patties using about 2 tablespoons per falafel ball.
- Arrange the patties onto a greased or parchment paper-lined baking sheet and generously brush or spray with oil.
- Bake at 400ºF (200ºC) for 14–15 minutes. Flip gently, then bake for another 10–12 minutes until golden and crispy.
- Serve warm or chilled, in wraps, bowls, or with dips and salads.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best falafel recipe ever!
Thank you so much for your comment, Mohamed. So happy that you liked it!
Easy to follow recipe and my Dutch home made falafel tastes really authentic 🙂
Hi Stephanie! Thanks for your comment and I’m glad to hear that you enjoyed the recipe for homemade falafel.
Best,
Samira
4 cups of dried chickpeas before or after soaking?
Hi,
This is dried chickpeas. They almost double in size when soaked. Hope this helps!
Samira
I made these last night. I expected them to be a little more soft in the middle. Perhaps the chickpeas were old. I ended up soaking them for a few days before I got to making them. The dough was wet so I added some flour to it to help it stick together. I pushed it into a half cup measure and put on a sheet pan into a 475 degree oven. They browned nicely and held together in a patty. The dip was amazing with them. I didn’t have cilantro so used some greens from my garden. Thanks for sharing your recipes.
Thank you for your feedback, Susan! I’m glad you liked it. Please keep in mind that it’s best to soak the chickpeas for about 12-24 hours, not several days 🙂
Easy and delicious. I love making a bunch and freezing them. Thanks for this green recipe and all the inspirations!
Thank you for your comment, Glaudia. So happy you enjoyed the recipe!