Name: Oven-Baked Falafel Recipe
Prep time: PT-491271H17M37S
Cook time: 30 min
Total time: 12 h 45 min
Cuisine: Middle Eastern
Ingredients: 2 cups uncooked dried chickpeas; 1/2 teaspoon baking soda; 1 teaspoon chickpea flour; 1 teaspoon baking powder; 1 cup parsley leaves; 3/4 cup cilantro leaves; 1/2 cup fresh dill; 1 small yellow onion, quartered; 7 to 8 garlic cloves, peeled; 1 tablespoon black pepper; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon cayenne powder (optional); Kosher salt to taste; 2 tablespoons sesame seeds; Extra virgin olive oil, for coating; Tahini Sauce; Hummus; Pita pockets; Mediterranean cucumber tomato salad or sliced cucumber and tomatoes; Baby arugula; Pickles such as pickled turnips

If you’ve ever craved falafel but worried about deep frying, this Oven-Baked Falafel Recipe is a game-changer. It’s packed with all those bright herbs, warming spices, and that satisfying bite you love—with a fraction of the oil and zero mess. Trust me, baking falafel makes it so approachable for a weeknight meal and keeps your kitchen smelling incredible without any greasy cleanup.

I’ve found once you nail this Oven-Baked Falafel Recipe, you’ll want to make it over and over. It’s perfect tossed in a pita with fresh salad or simply served alongside tahini sauce for dipping. Plus, baking keeps the chickpeas beautifully tender inside, with a crispy exterior that’s just as addictive as the fried version—if not more satisfying, because it’s healthier and easier to master.

Ingredients You’ll Need

This blend of herbs and spices really brings the falafel to life, while the chickpeas give it that hearty base. A couple of tips: use dried chickpeas and soak them yourself for the best texture, and fresh herbs make a big difference in flavor.

Dried chickpeas: The key to authentic falafel texture; don’t use canned, since they’re too soft and will turn mushy.
Baking soda: Helps soften the chickpeas during soaking and improves the texture.
Chickpea flour: Acts as a binder to keep your falafel from falling apart.
Baking powder: Gives a subtle lift and airiness to the falafel.
Parsley leaves: Adds a fresh, bright note that complements the earthiness of chickpeas.
Cilantro leaves: For a lively, zesty flavor that pairs beautifully with the spices.
Fresh dill: A slightly unexpected twist that adds depth and a lovely aroma.
Yellow onion: Gives sweetness and moisture—use it raw for best results.
Garlic cloves: Don’t skimp here, garlic is essential for that bold falafel taste.
Black pepper: Adds warmth and a bit of kick.
Ground cumin: Earthy and fragrant, this is a classic falafel spice.
Ground coriander: Gives a citrusy, nutty component.
Cayenne (optional): If you want a little heat—just a pinch goes a long way.
Kosher salt: Season to taste; it enhances all the flavors.
Sesame seeds: Add crunch and nuttiness; roll your falafel in these before baking.
Extra virgin olive oil: Just a little to coat the falafel for crispiness and richness.

Variations

I love making this Oven-Baked Falafel Recipe my own by swapping herbs or adding extras—falafel is super adaptable, so feel free to experiment until you find your favorite combo.

Spinach or kale: I sometimes swap the dill for these leafy greens for a different twist and extra nutrition.
Spicy version: Trust me, adding more cayenne or even a swirl of harissa in the mix gives it a fiery pop that’s irresistible.
Make it gluten-free: Using chickpea flour means it already is, but keep an eye on store-bought spices and baking powder for any hidden gluten.
Herb-heavy: I’m a fan of doubling the parsley and cilantro for a fresher, garden-picked flavor burst.

How to Make Oven-Baked Falafel Recipe

Step 1: Soak the chickpeas overnight

This is a crucial first step that many people overlook. Soak your dried chickpeas with baking soda in plenty of water overnight (about 12 hours). This softens them, making the falafel tender inside but still hold their shape when baked. Don’t rush it with canned chickpeas—they just won’t give you that perfect texture.

Step 2: Blitz the ingredients together

Drain the chickpeas well, then toss them into your food processor with onion, garlic, herbs, spices, chickpea flour, and baking powder. Pulse until the mixture is finely ground but not pureed—aim for a crumbly texture that holds together when pressed. If your mixture feels too wet, sprinkle some extra chickpea flour, but don’t overdo it or the falafel can turn dry.

Step 3: Form and coat the falafel

Shape the mixture into golf ball-sized balls or patties using your hands or a falafel scoop if you have one. Roll each falafel in sesame seeds—this adds a nice crunch and nutty flavor when baked. I like to lightly brush or spray them with olive oil so they crisp up beautifully in the oven.

Step 4: Bake to golden perfection

Preheat your oven to 375°F (190°C) and arrange the falafel on a parchment-lined baking sheet. Bake for about 25-30 minutes, flipping halfway through to get an even crispy crust all around. You’ll know they’re done when the outside is golden brown and holds firm, but with a soft, tender crumb inside.

How to Serve Oven-Baked Falafel Recipe

The image shows a top view of several white bowls and a bunch of fresh herbs of different shades of green, arranged neatly on a white marbled surface. In the center is a white bowl filled with smooth light beige chickpeas. To the top right, a larger white bowl holds fine white flour with a slightly uneven surface. Above the chickpeas is a clear glass bowl with bright golden yellow oil. Below the chickpeas, a small white bowl contains a coarse beige and black spice mix with visible seeds. To the right of this spice mix, a whole bulb of garlic with a few loose cloves is placed on the marble. Surrounding the garlic and flour are small white bowls filled with different ground spices: finely dried green herbs, bright yellow powder, and reddish-brown powder. Fresh green sprigs of parsley and dill add contrast on the left side. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for the classic accompaniments—piles of fresh baby arugula, tangy pickled turnips, and a generous drizzle of tahini sauce right on top. Sliced cucumbers and tomatoes add brightness and crunch, balancing the spiced falafel perfectly.

Side Dishes

Serving my Oven-Baked Falafel Recipe with warm pita pockets makes for a perfect wrap or sandwich. You can’t go wrong including some creamy hummus on the side or a Mediterranean cucumber-tomato salad to keep things fresh and vibrant.

Creative Ways to Present

Once, I arranged a falafel platter for a casual dinner party layered with pickled veggies, lemon wedges, and dollops of tahini and hummus—guests loved assembling their own pita pockets. Try serving the falafel atop a bed of quinoa salad for a colorful, gluten-free bowl option that’s both satisfying and pretty.

Make Ahead and Storage

Storing Leftovers

After baking, let your falafel cool completely before storing them in an airtight container in the fridge. They’ll keep well for up to 3 days, making a great quick snack or lunch addition. Just remember, falafel tastes best crisp, so reheating the right way is key.

Freezing

I’ve frozen baked falafel many times with great success. Just flash freeze them on a tray first so they don’t stick together, then bag them for up to 2 months. This way you have a handy, healthy snack or meal component ready to go anytime.

Reheating

The best way I’ve found to reheat leftover falafel is back in a hot oven or toaster oven at 350°F (175°C) for 8-10 minutes. This brings back the crisp exterior without drying them out, unlike microwaving, which can make them soggy.

FAQs

Can I use canned chickpeas for this Oven-Baked Falafel Recipe?

While it’s tempting, canned chickpeas are too soft and will result in falafel that falls apart or turns mushy. Using dried chickpeas soaked overnight ensures the right texture and crumb that holds together nicely when baking.
How do I prevent the falafel from sticking to the baking sheet?

Line your baking sheet with parchment paper or a silicone mat and lightly brush your falafel with olive oil before baking. Rolling them in sesame seeds also creates a small barrier and adds crunch.
Can I make this recipe vegan?

Absolutely! This falafel recipe is naturally vegan, made without eggs or dairy. Just use olive oil or your favorite plant-based oil for coating.
What’s the best way to serve Oven-Baked Falafel?

I love serving it in warm pita pockets with tahini, fresh salad, and pickles, but it’s also great as a protein-packed salad topper or snack with a side of hummus.
Can I prepare the falafel mixture ahead of time?

Yes, you can mix the ingredients and refrigerate the mixture for up to 24 hours before shaping and baking. Just bring it to room temperature before baking for even cooking.

Final Thoughts

This Oven-Baked Falafel Recipe has become a regular in my kitchen because it’s simple, delicious, and way less intimidating than frying. I love how versatile it is—whether for a quick lunch, a family dinner, or an impressive appetizer when friends come over. Give it a go—you might just find your new favorite homemade falafel that’s healthier and just as tasty as the classic.