Crispy Baked Falafel
Looking for a healthier version of your favorite falafel? This crispy baked falafel recipe is exactly what you need. Packed with the same delicious flavors of traditional falafel, this recipe uses baking instead of frying to create a crunchy and flavorful dish that’s lower in fat and calories. Perfect for serving in wraps, on salads, or as a snack, this baked falafel is sure to become a staple in your kitchen.

What You Need to Make Crispy Baked Falafel:
- Dry chickpeas, soaked overnight
- Roughly chopped red onion
- Parsley leaves
- Cilantro leaves
- Garlic
- Sea salt
- Ground black pepper
- Ground cumin
- Cooking spray (optional for oil-free)
How to Make Crispy Baked Falafel:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
- Prepare the Falafel Mixture: In a food processor, combine the soaked chickpeas with red onion, parsley, cilantro, garlic, salt, pepper, and cumin. Pulse the mixture until it forms a crumbly dough, ensuring everything is well combined.
- Shape the Falafel: Scoop out small portions of the dough, shaping each one into a disc. Place these discs on the prepared baking sheet.
- Bake the Falafel: Lightly spray the falafel discs with cooking spray for a crispy finish. Bake for 15 minutes, then flip them over, spray again, and bake for another 15 minutes until they’re golden and crispy.
Note: For an oil-free version, simply skip the cooking spray. The falafel will be slightly less crispy but just as delicious.
Commonly Asked Questions
Can I use canned chickpeas instead of dry chickpeas?
No, for this recipe, it’s essential to use dry chickpeas that have been soaked overnight. Canned chickpeas are too soft and will not produce the right texture for falafel.
What can I serve with crispy baked falafel?
Crispy baked falafel pairs well with pita bread, hummus, tahini sauce, or a fresh salad. It’s also great in wraps with lettuce, tomatoes, and your favorite dressing.
How do I store leftover falafel?
You can store leftover falafel in an airtight container in the refrigerator for up to 5 days. To reheat, bake them at 350°F (175°C) until warmed through and crispy.

Crispy Baked Falafel
Ingredients
- 1 cup 175 g dry chickpeas, soaked in water overnight, drained and rinsed
- 1/2 cup 60 g roughly chopped red onion
- 1/2 cup 20 g parsley leaves
- 1/2 cup 25 g cilantro leaves
- 4 cloves garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- Cooking spray see note for oil-free option
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Falafel Mixture: In a food processor, combine the soaked chickpeas, red onion, parsley, cilantro, garlic, salt, pepper, and cumin. Pulse until the mixture is crumbly but well combined, forming a dough-like consistency.
- Shape the Falafel: Scoop out 1 leveled tablespoon of the falafel mixture and shape it into a small disc. Place each disc onto the prepared baking sheet.
- Bake the Falafel: Lightly spray the falafel discs with cooking spray. Bake in the preheated oven for 15 minutes, then flip each falafel, spray again, and bake for an additional 15 minutes until they are crispy and golden brown.