The best oven-baked falafel recipe! I know it’s a big claim, but honestly, these little flavorful gems are delicious and baked to crispy perfection. You won’t even notice they are oil-free.
Falafel is a traditional middle eastern dish, made out of chickpea, typically deep-fried to achieve a crispy and crunchy outside layer.
They are often served on halved pita bread with various pickles, cabbage slaw, and a tahini dressing.
This oven-baked falafel recipe has nothing to envy to the deep-fried version. It’s crunchy, crispy, full of middle eastern flavors and healthier for you.
The base for this falafel is dry chickpeas that you have to soak overnight. And that’s the « hardest » part of this recipe!!!
After that, it’s a matter of combining all the ingredients in a food processor and pulsing until you get a homogeneous dough.
I find ice cream scoopers are perfect for forming falafels but you can do it by hand as well.
These oven-baked falafel are freezer friendly, and perfect for meal prep. They can be frozen raw, for later baking, or already baked.
Falafel are very versatile, they can be served with a buddha bowl, or as a sandwich, but my favorite way to eat them is; falafel wraps!!
Pita bread, a fresh cabbage slaw, cucumbers, some sliced onions and pickles, some avocado, and finally a tahini sauce!
Hummus is also great with these oven-baked falafel, you can find a recipe for hummus here.
The best oven-baked falafel recipe! These little flavorful gems are delicious and baked to crispy perfection. You won’t even notice they are oil-free.
- 1 cup dry chickpeas (soaked overnight)
- 1 onion
- 4 garlic cloves
- 1 cup parsley & coriander (tightly packed)
- 1 tbsp corn starch (optional)
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cumin
- 1/2 tsp pepper
Soak dry chickpeas overnight. In a large bowl add 1 cup dry chickpeas and 5 cups fresh water. Set aside for at least 12 hours. I would recommend soaking overnight for best results.
Drain soaked chickpeas from water and pat dry using a kitchen towel. This will ensure that the falafel dough isn't too moist.
Peel and cut onion into small enough pieces to help with the blending process. Peel the garlic.
In a food processor, add chickpeas, onion, garlic and herbs and pulse to combine. scrape down the sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
Add spices, baking soda and pulse again. Taste for seasoning and adjust.
If the falafel dough is too wet, add the optional corn starch until no longer wet and you can mold the dough into a ball without it sticking to your hands.
Transfer to a mixing bowl, cover and refrigerate for 30 minutes to firm up. Or simply skip this step if you are in a hurry!
Using an ice cream scooper, scoop a generous amount of the falafel dough and transfer it to lined baking tray.
Bake at 180°C for 30 minutes or until golden brown.
- You can freeze raw falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and bake as instructed.
- You can also freeze the baked version by storing them in a container for up to 1 month.
- Leftovers will keep in the refrigerator covered for 4-5 days.