Baked Falafel

Baked Falafel

Watch the video for this recipe:

If you haven't tried falafel by now you should definitely try this healthy recipe. Falafel is that kind of comforting food which is delicious, quick and perfect for any time of the day.


As you know falafel is a deep-fried traditional Middle Eastern food. If you bake them they get healthier and with less calories, which is great. They are still crispy on the outside and soft inside even if they are baked. 


I make falafel pretty often for my family. My daughters are eating them well alongside fresh vegetables.  Another thing I like to falafel is the use of  huge amount of herbs. Making kids eat herbs can be quite an adventure some times. Hidden inside the falafel is such a good way to include herbs in their meal. If you make falafel for kids you may consider to use less chili powder or replace it with sweet paprika.


You can serve falafel as usually in a pita bread pocket with lots of vegetables and tahini base sauce but it can also be a great appetizer idea for parties. Or use falafel to make falafel burgers.  Any way you want it, it is delicious.


Falafel can be made in advance too as it can be refrigerated up to several days and even frozen. Give it a try, it worth all the time invested.


Related Posts:
Potato Tuna Patties
Quinoa and Broccoli Patties
Mashed Potato Pancakes
Vegetable Balls


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  • Makes about 20 falafel
  • 1/2 pound (250g) dry chickpeas
  • 1 small onion
  • 1 cup chopped fresh parsley or cilantro
  • 3 cloves garlic, minced
  • 1/2 tsp baking soda
  • 1/4 cup flour
  • 1 tsp cumin, grounded
  • 2 tsp coriander, grounded
  • 1/2 tsp chili powder
  • 1 tbsp fresh lemon juice
  • salt and freshly ground black pepper
  • 2 or 3 tbsp oil, for greasing
  1. Put the chickpeas in a large bowl and cover with water. The chickpeas will grow in volume while soaking. Soak for 12 to 24 hours, I usually leave them overnight.
  2. Preheat the oven to 400 F (200C).
  3. Chop parsley or/and cilantro and onion and place in the bowl of your food processor.
  4. Add garlic, flour and baking soda. Add spices salt and pepper. Process until everything is well combined. Transfer to a large bowl.
  5. Add chickpeas on the food processor's bowl. Process until chickpeas are minced, not puree. You will probably need to scrape down the sides in the process.
  6. Add the chickpeas to the herbs mixture and stir to combine well.
  7. Grease a baking sheet with oil. Form balls and flatten them into thick patties.  Put the falafel on the baking sheet and brush with a bit of oil.
  8. Bake for 10 minutes on one side and for about 10-15 minutes on the other side until golden.
  9. Serve with pita bread, fresh vegetable and hummus or tahini sauce.
Baked Falafel-1
Baked Falafel-2
Nutrition facts 1 Falafel - Calories:62, Fat:2.1g, Unsaturated Fat:0.0g, Carbohydrates:8.7g, Sugar:1.4g, Fiber:2.1g, Protein:2.5g, Cholesterol:0mg, Calories from Fat 19, Sodium 37mg, Potassium 116mg, Vitamin A 2%, Vitamin C 3%, Calcium 1%, Iron 5%, Nutrition Grade A, daily percent values are based on a 2000 calorie diet
On August 28, 2014 at 04:10 pm, Thalia @ butter and brioche said...
I have never made my own falafel from scratch before. Thanks for the recipe, you have definitely inspired me to try it!
On August 29, 2014 at 09:20 am, Kristi @ Inspiration Kitchen said...
I've never made falafel before - but looking at those ingredients, I know that I'd love them. What is not to love about chickpeas? :-)
On August 29, 2014 at 10:33 am, Rosa said...
A wonderful idea. Your felafels look really appetizing. Cheers, Rosa
On August 29, 2014 at 10:59 am, Dedy@Dentist Chef said...
wow, lovely healthy brunch material!!! glad even more it's less calories too....
On August 29, 2014 at 02:12 pm, Laura Dembowski said...
I have always wanted to make falafel. I think it is so cool that they are make from dried chickpeas that have been soaked but not cooked.
On August 30, 2014 at 02:42 am, Maureen said...
I love falafel but I've only ever shallow fried them. I'm eager to give your recipe a try!
On August 30, 2014 at 10:58 am, Lindsey @ American Heritage Cooking said...
I love these falafels! So many fresh herbs. I didn't realize that they were this easy! I'll definitely need to make them soon!
On August 30, 2014 at 12:23 pm, Rachel @ Bakerita said...
I've never tried making falafel from scratch, but I do love it! I definitely want to try this...looks so so good!
On August 31, 2014 at 09:47 pm, Christin@SpicySouthernKitchen said...
Love how packed with fresh herbs they are! They look so healthy and delicious!
On September 01, 2014 at 12:09 am, matmedmera said...
Interessant recipe! I love to tried it!
On December 21, 2014 at 08:51 am, Jo said...
You dont have to boil the chickpeas after soaking? How abt canned chickpeas, will it alter the calorie content?

I was as surprised as you when I first made them.. as they don't need to be boiled after soaking. Seems this is the original way of making falafel, but you can use canned chickpeas as well, probably will be a slight change on texture but not that big. Drain them well before using.  Not sure about the change in calories. I don't think it's such a big difference.

On April 07, 2015 at 04:39 am, Adeeha said...
Hi Ella Hope you are doing well. Thanks for sharing the recipe. I tried this recipe last night. turned out good esp thanks to your video. it comes in really handy. One little question i have. Falafel were slightly dry even from inside. any particular reason for that. I have had falafel at restaurants as its a common appetizer here in UAE but they are slightly moist from inside. any tip to improve onto that ? thanks once again :)

The reason these are more dry is because they are baked. The ones you had at the restaurant are fried, and this makes them moist. You can try frying them, I am sure you will love them like this too. 

On October 06, 2015 at 11:07 am, Sunitha said...
Hi that seems like a good recipe. I will try it out soon. I have a question, did you use all purpose flour?

yes... all purpose flour works good..let me know if you try them out:)

On February 13, 2016 at 03:38 am, Emily said...
Do i have to use coriander and cumin to make the falafel?
On November 27, 2016 at 04:11 pm, Tracy said...
First time making falafel, loved it! Didn't have coriander but still was very happy. Served them with lettuce wraps for a lite dinner, with leftovers to pack lunch

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