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Baked falafel in a bowl topped with tahini sauce and parsley.
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5 from 45 votes

Crispy Baked Falafel

Crispy, golden, and herb-packed—this Lebanese baked falafel is a lighter twist on the classic. No frying needed, just bold flavor and the perfect texture.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Lebanese
Diet: Gluten Free, Vegan, Vegetarian
Freezer friendly: 3-4 Months
Shelf life: 3-4 Days
Servings: 25 falafel balls
Author: Samira Kazan

Equipment

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
US Customary - Metric

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

To store: Allow them to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days. 
Freeze: Flash freeze the patties until solid, then transfer them to a Ziplock for 3-4 months. You can reheat them from frozen or thaw them first.
Make ahead: You can store the falafel mixture in a covered container in the refrigerator for up to 3 days. Bring it to room temperature and add the baking powder before shaping and cooking them.
Check the blog post for serving suggestions!

Nutrition

Serving: 4falafel | Calories: 310kcal | Carbohydrates: 49g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 523mg | Potassium: 729mg | Fiber: 14g | Sugar: 9g | Vitamin A: 410IU | Vitamin C: 9mg | Calcium: 154mg | Iron: 5mg