There is something deeply satisfying about falafel. The combination of hearty chickpeas, bright, umami rich cumin, flavorful herbs and crispiness is a culinary treat.
Traditionally falafel is fried but this baked version delivers the same bold flavor and satisfying texture — with less oil and more ease.
And when built from soaked chickpeas, fresh herbs, and spices, falafel isn’t just delicious — it’s deeply nourishing.
Baking vs. Frying
Baking falafel has benefits over frying.
For a start, it is more approachable for everyday cooking. Form the discs, pop them in the oven and they’ll crisp with ease. So much easier than standing over a pan of hot oil.
Secondly, baking reduces the amount of calories per piece and the overall amount of oil consumption..
Overall, the key to savory and satisfying baked falafel is:
- Thoroughly soaking the chickpeas
- A hot oven
- A lightly oiled sheet pan
- Shaping into discs (not balls) for maximum surface area
These are the keys to a savory and satisfying falafel with golden edges and tender flavorful centers.
Baked Falafel – Nutritional Powerhouse
Chickpeas provide:
- Plant-based protein
- Dietary Fiber
- Iron
- Folate
- Magnesium
Fresh herbs contribute:
- Polyphenols
- Vitamin K
- Antioxidants
When paired with tahini, lemon, and crisp vegetables, you’re creating a protein, fiber and antioxidant rich meal that’s relatively low in saturated fat and completely devoid of cholesterol. These are the components associated with minimizing risk for chronic disease such as heart-disease, type 2 diabetes, and certain forms of cancer.
This is comfort food that loves you back.
Serving Baked Falafel
Baked falafel is endlessly adaptable:
- Tucked into warm pita with tahini and chopped Israeli salad
- Served over a grain bowl with pickled onions
- Plated alongside roasted vegetables and herbed minted yogurt
- Or simply dipped into lemony tahini sauce straight from the oven
Keep in mind, they also freeze beautifully — making them ideal for batch cooking.
If you love vegan burgers and patties, take a look at these and these Sweet Potato Burgers and these easy vegan Crab Cakes.
And if you love flavor-packed, nutrient-rich plant-based dishes, check out my award-winning cookbook Plants For You.
Baked Falafel
Ingredients
- 1 cup dried chickpeas
- 1-2 teaspoons olive oil
- 1 cup medium diced onion
- 2 cloves garlic
- 1⅓ cup parsley
- 1⅓ cup cilantro
- 1 teaspoon salt
- 1¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
Instructions
- In a large bowl, cover the dried chickpeas with several inches of water. Soak for 8–12 hours, until the chickpeas have doubled in size and are tender enough to press easily between your fingers.
- Preheat the oven to 375℉.
- Line a baking sheet with a silicone mat or parchment paper. Lightly coat with olive oil.
- Drain the chickpeas well in a colander and transfer them to the bowl of a food processor.
- Add the onion, garlic, cilantro, parsley, salt, cumin, and coriander. Pulse until the mixture resembles coarse crumbs and holds together when squeezed. Take care not to over process into a paste.
- Use your hands or an ice cream scooper to form the mixture into 12 discs. Place on the prepared baking sheet.
- Bake for 25 minutes, turning the falafel after 15 minutes, or until golden brown and firm to the touch.
