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Let’s talk about a little magic you can make in your oven. This is my family’s Egyptian recipe, passed down with love, but with one gentle twist.
We’re baking them, not frying, for a lighter version that still bursts with that authentic, soul-warming flavor I grew up with.
Why This Recipe Feels Like Home
For me, falafel isn’t just food; it’s a ticket back to sun-drenched markets in Port Said, Egypt. Weekend trips with my father always ended at Mr. Bishay’s tiny shop.
The scent of fresh herbs and spices from his fryer was pure joy, a feeling I try to capture in every bite I make, even from my own kitchen, thousands of miles away.
Ingredients Needed for the Recipe
This recipe is about pantry staples and fresh flavors coming together. Each one has a specific role, a little job to do, to create the perfect falafel.
- Dried Chickpeas: The non-negotiable star. Soaking them overnight (no cooking!) gives the right texture—never use canned, or they’ll crumble.
- Chickpea Flour: Just a teaspoon acts like a gentle binder, helping everything hold together without weighing it down.
- Baking Soda & Powder: A dynamic duo. The soda softens the chickpeas as they soak, while the powder, added later, makes the baked falafel wonderfully light and airy.
- Fresh Herbs (Parsley, Cilantro, Dill): This green trio brings freshness, color, and a vibrant, garden-like flavor that’s absolutely essential.
- Yellow Onion & Garlic: The savory foundation. They provide a deep, aromatic base that makes the falafel taste profoundly good.
- Spices (Cumin, Coriander, Black Pepper, Cayenne): The warm, earthy soul of the dish. They create that classic, irresistible Mediterranean spice profile.
- Extra Virgin Olive Oil: A high-quality drizzle prevents sticking and adds a smooth, fruity note—bitter oil would clash with the delicate herbs.
- Toasted Sesame Seeds: Stirred in last, they add a delightful little crunch and a whisper of nutty flavor to every bite.
The Heart of the Matter: Dried vs. Canned
I know it’s tempting to grab a can. It seems easier, faster. But trust me on this, the texture just won’t be right.
Soaking dried chickpeas is a passive act of patience. You just cover them with water and walk away, and they transform into the perfect, firm-yet-tender base for falafel that holds its shape beautifully.
How to make Baked Falafel?
It’s a process in two acts: the overnight soak and the day-of assembly. Think of it as a slow build to a very delicious, crispy payoff.
Step 1- SOAK THE CHICKPEAS
The day before you want to bake, take your dried chickpeas and put them in a big bowl. Add the baking soda and cover everything with at least two inches of cold water.
Now, just let them be. Let them soak for a full 18 hours, or overnight and into the next afternoon. They’ll plump up, soften, and be ready for their big moment.
Step 2- BLEND THE BATTER
Drain those softened chickpeas and pat them dry—a little moisture is okay, but you don’t want them swimming. Toss them into your food processor.
Add in all your fresh herbs, the quartered onion, smashed garlic, all the spices, and that chickpea flour and baking powder. Now, pulse. Pulse in bursts until it’s all finely chopped and holds together when you pinch it.
Step 3- CHILL THE MIXTURE
This step is your secret weapon for perfect falafel that don’t fall apart. Scoop the mixture into a container, cover it tightly, and tuck it into the fridge.
Let it chill for at least an hour. This rest allows the flavors to marry and the mixture to firm up, making it a dream to shape.
Step 4- SHAPE AND BAKE
Heat your oven to 350°F and lightly oil a baking sheet. Stir the toasted sesame seeds into your chilled mixture.
With damp hands, shape the mixture into small balls, about a tablespoon each. Place them on the sheet, then give their tops a light brush with your good olive oil. This helps them turn that perfect golden brown.
Serving Your Falafel Creation
Falafel craves company. It wants to be part of an ensemble. My absolute favorite way is in a pita pocket, stuffed to bursting.
Layer in some peppery arugula, a handful of tomato-cucumber salad, a swipe of hummus or a generous drizzle of tahini sauce, and maybe a few pickled turnips for a bright, sharp kick. It’s a symphony in sandwich form.
Tips
- Dry Those Beans: After soaking, really pat the chickpeas dry with a clean kitchen towel. Extra water makes the mixture soggy and harder to handle.
- Embrace the Chill: Don’t rush the fridge time. Chilling is what binds these falafel instead of egg or lots of flour, keeping them incredibly light.
- Make a Double Batch: These freeze brilliantly before baking. Shape them, freeze on a tray, then bag them. Bake from frozen, adding a few extra minutes, for instant homemade falafel any night.
Storing and Bringing Them Back to Life
Leftovers (if you have any!) keep well in the fridge for a few days. They soften a bit, which is actually lovely in a salad bowl.
To re-crisp them, just pop them back in a hot oven or a toaster oven for a few minutes. They’ll wake right up, ready for another round.
So there you have it. It’s a recipe that asks for a little forethought but pays you back a hundredfold in flavor, texture, and that wonderful feeling of creating something truly special, right in your own kitchen. Happy baking!
Baked Falafel Recipe
Description
This baked falafel recipe is a lighter, easier take on the traditional Middle Eastern favorite—packed with fresh herbs, bold spices, and authentic flavor, all while using minimal oil. Perfect for vegans, meal prep, or a healthy weeknight dinner!
ingredients
For the Falafel
For Serving (Optional)
Instructions
-
The day before: soak the chickpeas
Place the dried chickpeas and baking soda in a large bowl. Cover with at least 2 inches of water. Soak overnight until the chickpeas have softened (at least 18 hours). -
Process the falafel mixture
When a chickpea easily breaks apart when you squeeze it, drain and pat them dry. Transfer to a large bowl of a food processor fitted with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Season with the black pepper, cumin, coriander, cayenne (optionally), and a generous pinch of salt. Run the food processor, pulsing for 40 seconds each time until everything is well combined. -
Chill
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour (or up to 24 hours). -
Get ready
Preheat your oven to 350°F (175°C). Lightly oil a sheet pan. Just before baking, stir in the sesame seeds until incorporated. -
Make the falafel
Form the falafel mixture into balls that are about 1/2-inch thick (about 1 tablespoon each). Wet your hands as you go to prevent sticking. Transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil. -
Bake the falafel
Bake for 8 minutes. Flip, then bake until they’re golden brown and cooked through, about 7–12 minutes longer. -
Serve
Allow to cool for a few minutes, then serve the falafel hot, next to other small plates. Or, assemble the falafel patties in pita bread with Tahini Sauce or Hummus, arugula, and Mediterranean Cucumber Tomato Salad. Enjoy!
Nutrition Facts
Servings 8
Serving Size 2 falafel patties
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 1gg5%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 200mgmg9%
- Potassium 280mgmg8%
- Total Carbohydrate 20gg7%
- Dietary Fiber 6gg24%
- Sugars 2gg
- Protein 7gg15%
- Calcium 60 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Avoid any temptation to use canned chickpeas (very important!). For the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will often result in patties that crumble apart when you cook them.
- You can buy already toasted sesame seeds. Or, toast sesame seeds in a dry pan on low heat, swirling until golden brown, about 3 minutes.
- You can find chickpea flour online or in the baking section of your grocery store. Use any remaining to make farinata, an Italian chickpea pancake!
- To Freeze: To make ahead and freeze, place the uncooked patties on a baking sheet lined with parchment paper. When they harden, transfer them to a freezer bag and freeze them for up to one month. Bake from frozen, adding 5 or so minutes to the cook time.
Frequently Asked Questions
Can I use canned chickpeas instead of dried?
No! Canned chickpeas are too soft and moist, leading to crumbly falafel. Always use dried chickpeas soaked overnight for authentic texture and flavor.
How do I keep baked falafel crispy?
Make sure the mixture is well-chilled before baking, and brush the tops with olive oil. Flipping halfway through baking also helps them crisp evenly.
What’s the best way to serve baked falafel?
Serve warm in pita with tahini sauce, hummus, fresh salad, and pickles—or enjoy in a grain bowl with greens and veggies for a hearty lunch.