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Friends, if you’ve ever been tempted by crispy, flavorful falafel but hesitated because of frying, I’ve got just the thing for you. This Oven Baked Falafel Recipe is a game-changer—delivering all the herbaceous, spiced goodness with a golden crunch without reaching for a deep fryer. It’s wholesome, easier on your kitchen, and perfect for a satisfying homemade meal that everyone will adore.
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly, and come together to build a perfectly balanced falafel. Each one adds a touch of flavor, texture, or vibrant color, making these falafel irresistible both to your eyes and your taste buds.
- 2 (15oz) cans chickpeas, drained & rinsed: The hearty base that gives falafel its creamy, nutty texture.
- 1/2 medium white onion, roughly chopped: Adds a mild sweetness and moisture, but drying it out first ensures crispier patties.
- 1 bunch parsley, stems removed (about 1 loosely packed cup): Brings freshness and a vivid green color each time you bite in.
- 1 bunch cilantro, stems removed (about 1 loosely packed cup): Adds a bright, slightly citrusy herbal note that complements the spices.
- 4 garlic cloves or 2 teaspoons minced garlic: Amp up the savory depth with pungent warmth.
- 2 teaspoons lemon juice: Adds a zingy brightness that lifts the entire mixture.
- 1 teaspoon ground cumin: Ground cumin introduces earthy, aromatic warmth.
- 1 teaspoon kosher or sea salt: Essential for seasoning to make all the flavors pop.
- 1/2 teaspoon baking soda: Helps create a tender, airy texture inside the falafel.
- 2 tablespoons all-purpose flour: Binds everything together so your patties keep their shape while baking.
- Spray cooking oil (olive oil or neutral tasting): Ensures a golden, crunchy outside without frying.
How to Make Oven Baked Falafel Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 425ºF. Lightly grease a baking sheet with your spray oil of choice—this little step lets your falafel crisp up beautifully without sticking.
Step 2: Mince and Drain the Onion
Pop the chopped onion into a food processor and pulse about 5 to 6 times to mince it finely. Then, wrap the minced onion in a clean tea towel and squeeze gently over a bowl or the sink to drain out excess moisture. Removing this moisture is a key trick for falafel that bakes up with a firm, crisp exterior instead of soggy.
Step 3: Combine the Herbs, Spices, and Chickpeas
Return the drained onion to the processor, then add parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, and all-purpose flour. Pulse about 6 to 8 times to combine everything. Next, add your rinsed chickpeas and pulse until everything forms a coarse, well-mixed texture. Don’t over-process — you want the falafel to hold some texture rather than turning into paste.
Step 4: Shape Your Falafel Patties
Scoop about 3 tablespoons of the mixture into your palm and gently form into a patty shape before setting it onto the prepared baking sheet. If you have an ice cream scoop handy, this works perfectly for portioning and saves a little time. Repeat until all your mixture is turned into falafel patties.
Step 5: Add a Little Oil and Bake
Give the tops of each falafel patty a light spray of oil to promote even browning and crispness. Slide the tray into your hot oven, and bake for 10 minutes to get the outside started on that gorgeous golden crust.
Step 6: Flip and Finish Baking
Carefully flip each patty—take your time because they might still be a bit fragile at this stage. Bake for another 10 minutes or until the falafel is beautifully golden all over. Serve immediately for the best crunch and flavor experience.
How to Serve Oven Baked Falafel Recipe
Garnishes
Falafel really shines when paired with the right garnishes. Bright, creamy tzatziki or a tangy tahini sauce are classic choices. Don’t forget a sprinkle of chopped fresh parsley or cilantro for that extra herbaceous boost and vibrant color that makes your plate pop.
Side Dishes
Serve your Oven Baked Falafel Recipe alongside fluffy pita bread, crisp cucumber and tomato salad, or a warm grain like couscous or quinoa. These sides add freshness and satisfying textures that complement the falafel perfectly.
Creative Ways to Present
Want to impress? Stuff your falafel into warm pita pockets with a splash of chili sauce or pickled vegetables. Alternatively, create a falafel bowl with hummus, roasted veggies, and a drizzle of lemony dressing for an easy, colorful meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool your falafel completely and store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days and keep their flavors nicely.
Freezing
Want to save some for later? Flash freeze your falafel patties on a baking sheet, then transfer them to a freezer-safe bag or container. They freeze well for up to 2 months, making them a handy, healthy snack or meal component.
Reheating
To reheat, pop frozen or refrigerated falafel in a hot oven or toaster oven at 375ºF for about 8–10 minutes until warmed through and crispy again. This restores that golden crust beautifully without drying them out.
FAQs
Can I use dried chickpeas instead of canned?
Yes! Just soak dried chickpeas overnight, then drain and rinse before using. Avoid cooking them first, as raw, soaked chickpeas yield the best texture and flavor for your falafel.
Why do I need to dry the onion before mixing?
Draining the onion removes excess moisture that can make falafel soggy and prevent them from crisping up properly in the oven.
Can I make these gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or chickpea flour to keep the binding while making it gluten-free.
What’s the benefit of baking falafel vs frying?
Baking reduces the oil and mess while still delivering a crispy outside and tender inside. It’s healthier and easier, plus no need to monitor hot oil or worry about splatters.
How do I keep falafel from falling apart?
Make sure to pulse to the right texture—not too smooth. Adding a bit of flour and baking soda helps bind and aerate the mixture. Also, drying excess moisture and handling the patties gently when flipping is key.
Final Thoughts
I can’t wait for you to try this Oven Baked Falafel Recipe—it’s the perfect way to enjoy falafel’s bold flavors and crisp texture without the fuss of frying. Once you taste these, they’ll surely become a beloved staple, whether for weeknight dinners or sharing with friends. Get your herbs and chickpeas ready and happy baking!
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Oven Baked Falafel Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Oven Baked Falafel is a healthy and delicious twist on the classic Middle Eastern favorite. Made with chickpeas, fresh herbs, and aromatic spices, these falafel patties are baked to golden perfection instead of fried, making them a lighter yet flavorful option. Perfect as an appetizer, snack, or part of a vegetarian meal.
Ingredients
Falafel Mixture
- 2 (15oz) cans chickpeas, drained & rinsed
- 1/2 medium white onion, roughly chopped
- 1 bunch parsley, stems removed (about 1 loosely packed cup)
- 1 bunch cilantro, stems removed (about 1 loosely packed cup)
- 4 garlic cloves or 2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons all-purpose flour
For Baking
- Spray cooking oil (olive oil or other neutral tasting oil work best)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425ºF (220ºC). Lightly grease a baking sheet with spray oil and set it aside for the falafel patties.
- Drain onion moisture: In a food processor, pulse the roughly chopped onion 5 to 6 times until minced. Transfer the minced onion to a clean tea towel or dish rag. Wrap the towel around the onion and squeeze out as much liquid as possible over a bowl or sink. Return the drained onion to the food processor.
- Pulse herbs and spices: Add parsley, cilantro, garlic, lemon juice, ground cumin, kosher salt, baking soda, and all-purpose flour to the food processor with the onion. Pulse 6 to 8 times until well combined. Then add the drained chickpeas and pulse until the mixture is finely minced but not pureed, scraping down the sides as needed.
- Form patties: Scoop about 3 tablespoons of the falafel mixture into your hand and shape it into a patty. Place the patty on the prepared baking sheet. Alternatively, use an ice cream scoop to portion out the mixture, then form into patties. Repeat until all mixture is used.
- Spray with oil and bake first side: Lightly spray the tops of each falafel patty with cooking oil to help achieve a crispy exterior. Bake in the preheated oven for 10 minutes.
- Flip and bake second side: Carefully flip each falafel patty—handle gently as they can be fragile at this stage. Bake for an additional 10 minutes or until the patties are golden brown and cooked through. Serve immediately and enjoy.
Notes
- If the mixture feels too wet to hold together, add a little extra flour or pulse it a bit more to help bind.
- For a spicier falafel, consider adding cayenne pepper or chopped fresh chili to the mix.
- Use fresh herbs for best flavor; dried herbs won’t provide the same vibrant taste or texture.
- These falafels can be served with tahini sauce, hummus, or wrapped in pita with fresh vegetables.
- To make gluten-free, substitute all-purpose flour with chickpea flour or another gluten-free binder.
