Baked Falafel Recipe
Crispy on the outside and tender on the inside, these baked falafels are packed with vibrant herbs and bold spices, offering a delicious twist on a classic Middle Eastern favorite. Perfect for wraps, salads, or as a flavorful snack!
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Servings: 16 falafels
Ingredients
For the Falafel
- 2 cups dried uncooked chickpeas
- 1/2 teaspoon baking soda
- 1 cup fresh parsley leaves
- 3/4 cup fresh cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion cut into quarters
- 7 to 8 garlic cloves peeled
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper optional
- Kosher salt to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil for coating
For Serving (Optional)
- Tahini Sauce
- Hummus
- Pita bread pockets
- Mediterranean Cucumber Tomato Salad or sliced cucumbers and tomatoes
- Baby arugula
- Pickled vegetables such as pickled turnips
Instructions
- The day before: Prepare the chickpeas. In a large bowl, combine the dried chickpeas with the baking soda. Pour in enough water to submerge them by at least 2 inches. Allow the chickpeas to soak overnight, or for a minimum of 18 hours, until they soften.
- Blend the falafel mixture. Test a chickpea by squeezing it; if it breaks apart easily, they are ready. Drain and pat the chickpeas dry. Place them in the bowl of a food processor equipped with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Sprinkle in the cumin, coriander, black pepper, cayenne (if using), and salt. Pulse the mixture in 40-second intervals until the ingredients are finely minced and well-blended.
- Refrigerate. Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour or up to 24 hours to let the flavors meld and the texture set.
- Prepare for baking. Preheat your oven to 350°F. Lightly grease a baking sheet with olive oil. Just before shaping, fold the sesame seeds into the chilled falafel mixture until evenly distributed.
- Shape the falafel. Using about 1 tablespoon of mixture at a time, form into small balls approximately 1/2-inch thick. Wet your hands intermittently to avoid sticking. Arrange the falafel on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with olive oil.
- Bake. Bake the falafel for 8 minutes, then carefully flip them. Continue baking for an additional 7–12 minutes, or until the falafel turn golden brown and are fully cooked.
- Serve. Let the falafel cool slightly before serving. Present them as part of a mezze platter or assemble them in pita bread with Tahini Sauce, Hummus, arugula, and Mediterranean Cucumber Tomato Salad for a delicious meal. Enjoy hot!
Notes
- Always opt for dried chickpeas for the best texture and authentic flavor; canned chickpeas can lead to falafel that falls apart during cooking.
- Use pre-toasted sesame seeds or toast your own in a dry pan over low heat, swirling for about 3 minutes until golden brown.
- Chickpea flour is widely available online or in grocery store baking sections. Leftover flour can be used to make farinata, a savory Italian pancake.
- To freeze, arrange uncooked falafel patties on a parchment-lined baking sheet. Once firm, transfer to a freezer bag and store for up to one month. Bake directly from frozen, adding about 5 minutes to the cooking time.