If you’ve been craving the perfect falafel that’s crisp, flavorful, and a little lighter than the classic fried versions, you’re in the right place. This Oven Baked Falafel Recipe is my go-to way to enjoy those beloved chickpea patties with a beautiful golden crust, vibrant herbs, and just the right hint of spice, all without frying. It’s healthier, less messy, and still incredibly delicious. Trust me, once you try this easy baked option, it will become an instant favorite for weekday dinners or casual gatherings.
Ingredients You’ll Need
This recipe shines because of its simplicity—each ingredient plays a special role in creating that iconic falafel taste and texture. The combination of fresh herbs, wholesome chickpeas, and aromatic spices ensures every bite bursts with flavor and the baking soda alongside flour helps achieve that perfect tender-crisp bite.
- Chickpeas: The hearty base, providing creaminess and protein to the falafel.
- White onion: Adds gentle sweetness and moisture to keep the patties tender.
- Parsley: Brings fresh, herbal brightness that balances the richness.
- Cilantro: Offers a citrusy, vibrant note for layers of freshness.
- Garlic: Adds a warm, pungent kick that’s essential to falafel flavor.
- Lemon juice: Lifts the mixture with a subtle zing and prevents blandness.
- Ground cumin: Delivers earthy warmth and that signature falafel spice.
- Kosher salt: Enhances every ingredient and keeps the flavors bright.
- Baking soda: Ensures the falafel is light and fluffy on the inside.
- All-purpose flour: Binds the mixture so the patties hold together during baking.
- Cooking oil spray: Gives the falafel a gorgeous golden crust without deep-frying.
How to Make Oven Baked Falafel Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 425ºF. Lightly spray a baking sheet with your preferred oil—olive oil adds a lovely flavor, but a neutral oil works just as well. This ensures your falafel won’t stick and will crisp beautifully on the outside.
Step 2: Mince the Onion and Drain Excess Liquid
Pop the roughly chopped onion into a food processor and pulse about 5 to 6 times until finely minced. Spoon the minced onion onto a clean tea towel and gently squeeze out as much moisture as possible. This step may seem small, but removing excess water keeps the falafel from becoming soggy and helps them hold their shape better.
Step 3: Blend the Herb and Spice Mixture
Return the squeezed onion to the food processor, then add the parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, and flour. Pulse 6 to 8 times until combined. Next, add the rinsed chickpeas and pulse until everything is finely minced and well incorporated, stopping occasionally to scrape the bowl. The texture should be coarse enough to hold together but smooth enough to form patties.
Step 4: Shape Your Falafel Patties
Scoop about 3 tablespoons of the mixture into your hand and gently form it into compact patties. If you prefer uniform shapes, use an ice cream scoop to portion out the mixture before shaping. Place each patty on your prepared baking sheet, making sure they do not touch so air can circulate evenly around each one.
Step 5: Oil and Bake the First Side
Lightly spray the tops of each falafel patty with oil to encourage a beautiful golden-brown crust. Slide the baking sheet into the oven and bake for 10 minutes. Keep an eye on them as this initial bake sets their shape and starts that tasty browning process.
Step 6: Flip and Finish Baking
Carefully flip each falafel patty using a spatula—remember, they can be delicate at this stage, so handle gently. Bake for another 10 minutes until both sides are beautifully golden and the falafel feels firm to the touch. Serve warm for the best texture and flavor experience.
How to Serve Oven Baked Falafel Recipe
Garnishes
A fresh sprinkle of chopped parsley or cilantro on top adds a nice burst of color and flavor. Don’t forget a drizzle of creamy tahini sauce or a dollop of garlicky yogurt to complement the warm, herby falafel perfectly. Lemon wedges are always a winner to squeeze over the top for an added zest.
Side Dishes
Oven baked falafel pairs beautifully with vibrant sides like a crisp cucumber and tomato salad, a crunchy pickled vegetable mix, or a simple tabbouleh. For a heartier meal, serve alongside fluffy pita or warm flatbreads and a scoop of hummus for extra indulgence.
Creative Ways to Present
Try building a falafel bowl: layer lettuce, your falafel patties, roasted veggies, and your favorite sauces for a meal that’s as colorful as it is tasty. Or stuff these golden patties into pita pockets with fresh greens and creamy spreads for a handheld treat that’s perfect for lunches or picnics.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the baked falafel in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for wonderfully flavorful snacks or quick additions to your meals.
Freezing
These falafel freeze really well! Place the shaped but uncooked patties or fully baked falafel on a tray and freeze until solid, then transfer to a freezer bag. This way, you can grab a few anytime you want and bake or reheat directly from frozen.
Reheating
To bring your stored falafel back to life, pop them in a 350ºF oven for about 8-10 minutes or until warmed through and crispy again. If reheating from frozen, just add a few extra minutes. Avoid microwaving if possible to keep that delicious crisp texture.
FAQs
Can I use dry chickpeas instead of canned?
Absolutely! Using dried chickpeas soaked overnight and then cooked will enhance the texture and flavor of your falafel. Just be sure to fully drain and dry them before processing to avoid a soggy mixture.
Why do I need to squeeze out the onion liquid?
Removing excess liquid from the onion prevents your falafel from becoming too wet and falling apart during baking. It helps create patties that hold their shape and get delightfully crispy on the outside.
How do I make the falafel gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend or chickpea flour. Both alternative flours will work as a binder and keep your falafel tasty and intact after baking.
Can I add other spices or ingredients to customize the recipe?
Definitely! Falafel is quite forgiving and versatile. Feel free to add ground coriander, smoked paprika, or a pinch of cayenne for heat. You can also mix in finely chopped green onions or even a bit of grated carrot for a fun twist.
Is baking healthier than frying falafel?
Yes, baking your falafel significantly reduces the amount of oil used and cuts down on calories and grease, making this Oven Baked Falafel Recipe a fantastic healthier alternative without sacrificing any of the deliciousness.
Final Thoughts
If you’ve been wanting a simple, tasty, and healthier way to enjoy falafel, this Oven Baked Falafel Recipe is absolutely the way to go. It’s easy to make, packed with fresh herbs and spices, and delivers that irresistible crisp exterior we all love without the hassle of frying. I truly hope you make it your own and enjoy sharing it as much as I do with friends and family!
Print
Oven Baked Falafel Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Delicious and healthy oven-baked falafel made from chickpeas, fresh herbs, and spices. This recipe offers a lighter, oil-friendly alternative to traditional fried falafel, yielding crispy, golden patties perfect for serving in wraps, salads, or as a snack.
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 works best)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425ºF (220ºC). Lightly grease a baking sheet with spray oil and set aside to prepare the falafel mixture.
- Process Onion: Add the chopped onion to a food processor and pulse 5 to 6 times until minced. Transfer the minced onion to a clean tea towel or dish rag and squeeze out as much liquid as possible over a bowl or sink. Return the drained onion to the food processor.
- Combine Ingredients: To the food processor with the onion, add parsley, cilantro, garlic, lemon juice, ground cumin, salt, baking soda, and all-purpose flour. Pulse 6 to 8 times to combine. Then add the drained chickpeas and pulse until the mixture is minced and combined, scraping down the sides as needed.
- Shape Patties: Using about 3 tablespoons of the mixture, scoop into your hand and form into round patties. Place each patty on the prepared baking sheet. Alternatively, use an ice cream scoop to measure out the falafel mixture and then form patties.
- Oil the Patties: Lightly spray the tops of each falafel patty with cooking oil to encourage browning and crispness during baking.
- Bake Falafel: Place the baking sheet in the preheated oven and bake for 10 minutes. Carefully flip each patty over (handle gently as they may still be a bit fragile) and bake for an additional 10 minutes, or until golden brown and crispy on both sides. Serve immediately.
Notes
- For best texture, be sure to drain excess moisture from the onion to prevent soggy falafel.
- You can substitute fresh garlic with garlic powder, but fresh provides better flavor.
- This recipe uses baking soda to help tenderize and lighten the mixture.
- Feel free to add or adjust spices like cayenne or paprika for extra heat or flavor.
- If you prefer, falafel can be shaped into balls instead of patties before baking.
- Serve with tahini sauce, hummus, or your favorite salad for a complete meal.
