Easy Baked Falafel Recipe

Name: Easy Baked Falafel Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 (15 oz.) can of chickpeas, drained and rinsed; 1 cup chickpea flour; 1 cup cilantro; 1 cup fresh parsley; 1/2 cup diced red onion; 3 cloves garlic, minced; 3 tablespoons tahini; 1 tablespoon fresh lemon juice; 1/2 tablespoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

This post may contain affiliate links. Please read our disclosure policy.

This Easy Baked Falafel Recipe is a healthier version of the popular deep-fried authentic falafel. They’re vegan, gluten-free, oil-free, and jam-packed with flavor. Enjoy this nutrient-dense Middle Eastern dish in bowls, a pita pocket, wraps, or on their own dipped in hummus.

Baked falafels are one of our go-to’s when we want a quick and easy meal using ingredients we usually have on hand. All you have to do is chuck all of the ingredients into a food processor, form them into balls, bake, then dig in!

This healthy falafel recipe is perfect for meal prep as they last about 5 days in the refrigerator. Give it a try with our Vegan Mediterranean Buddha Bowls! Even make a double batch as needed!

Ingredients You’ll Need

Chickpeas: We used canned chickpeas or garbanzo beans to make this recipe quick and easy to prep, but feel free to cook your own beans from dry. Learn how to cook soaked chickpeas from scratch with just a couple of ingredients.
Chickpea flour: Chickpea flour adds additional protein, flavor, and binds the mixture of chickpeas together into a fluffy, moist falafel ball.
Fresh herbs: A combination of fresh cilantro and fresh flat-leaf parsley add fresh flavor. For even better flavor, use both the herbs’ leaves and stems.
Onion + garlic: A simple blend of red onion and garlic add flavor and aromatics. If you prefer a milder onion flavor, try yellow onion or white onion.
Tahini: Tahini adds moisture, tanginess, and creaminess that keeps the center of this baked version of falafels tender and moist. No extra-virgin olive oil needed.
Lemon juice: Freshly squeezed lemon juice adds acidity that adds brightness and freshness. Always use freshly squeezed lemon juice over pre-bottled for the best-baked falafel.
Spices: Cumin, salt, and pepper keep the flavor of this baked falafel neutral and easy to pair with a number of dishes.

Equipment Needed

How to Make Baked Falafel

Pulse ingredients in a food processor. Place the drained and rinsed chickpeas, chickpea flour, cilantro, parsley, red onion, garlic, tahini, lemon juice, cumin, salt and black pepper in a large cup food processor. Pulse mixture together until a chunky dough forms. It will seem crumbly but stick together when you press it together between your fingers.
Roll the falafel balls. Scoop 1/4 cup of the falafel dough using an ice cream scooper and roll them into smooth balls. Place them on a lined or greased baking sheet.
Bake. Bake the falafel for 45 minutes, flipping halfway through or until sufficiently crispy and golden brown on the outside.
Cool and serve. Once baked, remove the falafels from the oven and allow them to cool for 10 minutes before serving.

Serving Suggestions

The best thing about homemade falafel is there are tons of ways to enjoy it! Serve crispy falafels as a side dish, main dish, or part of a mezze spread with fresh veggies and classic dips such as hummus, baba ganoush, tzatziki, vegan yogurt, and more.

Try a baked falafel pita sandwich, wrap, Mediterranean falafel salad, or serve with a simple rice and cucumber tomato salad for the perfect easy lunch or dinner main.

Here are a few of our favorite homemade hummus recipes that pair perfectly with these healthy falafel:

Storage Instructions

This crispy baked falafel recipe will last for up to 5 days in an airtight container in the refrigerator. Reheat leftover falafel in the oven, air fryer, or microwave for the quickest, easy option.

Recipe FAQs

Can you freeze and reheat falafel?

Yes, falafel can be frozen before or after cooking, but freezing the falafel before baking will yield best results. To freeze, arrange the falafel on a baking sheet, leaving space between each. Place baking sheet in the freezer and freeze for 1-2 hours, or until the falafel are frozen completely solid. Then, transfer the falafel to a freezer safe container or airtight bag and freeze for up to 3 months. Bake falafel from frozen until warm and crispy.

Why do my falafel balls fall apart?

If your falafel balls are falling apart, the original mixture was likely too dry. When pulsing the ingredients together, the mixture should hold together when you press it between your fingers. If it seems too dry and crumbly, add 1 tablespoon of water at a time until it holds together.

Why is my falafel not crispy?

This falafel will not be as crispy as deep-fried falafel, but they should still be crispy on the outside. If they are not crispy, it is possible the falafel mixture was too wet or the falafel were not baked long enough.

What is the best binding agent for falafel?

In order to keep these baked falafel gluten-free friendly, we used chickpea flour as the binder. Many traditional falafel recipes use all-purpose flour. If you are not gluten-free, feel free to substitute all-purpose flour in place of the chickpea flour. Almond flour will likely make the falafel mixture too wet and oat flour will likely make the falafels too dry.

More Mediterranean-Inspired Recipes You May Enjoy:

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!