Baked Falafel

These baked falafel turn out crispy on the outside and soft on the inside, with plenty of fresh herbs and warm spices in every bite. This simple baked falafel recipe is a healthy vegan option that works well in wraps, grain bowls, salads, or as part of your weekly meal prep.

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Course: Dinner

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Patties

Calories: 143kcal

Author: Liora

Ingredients

1 can 15 oz chickpeas, drained, rinsed, and well dried
¼ cup finely chopped onion
3 garlic cloves
½ cup fresh parsley packed
1 tablespoon olive oil or avocado oil
2 teaspoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon sea salt
Small pinch of cayenne pepper
½ teaspoon baking soda
3 tablespoons oat flour
Cooking spray olive oil or avocado oil

Instructions

Preheat the oven to 375°F (190°C). Lightly coat a baking tray with cooking spray so the falafel don’t stick and crisp up nicely.
Place the chickpeas, onion, garlic, parsley, olive oil, lemon juice, cumin, coriander, salt, and cayenne into a food processor. Pulse in short bursts until the mixture comes together but still has a slightly coarse texture. It should not turn into a smooth paste, since a bit of texture helps the falafel hold shape and taste better.
Add the baking soda and oat flour, then mix again until everything is evenly combined. The mixture should feel thick enough to shape and hold together when pressed.
Scoop small portions of the mixture and shape them into patties or small balls. Arrange them on the prepared baking tray, leaving a little space between each piece. You should get around 15 falafel.
Bake for 10–12 minutes, then carefully flip each piece. Bake again for another 10–12 minutes until they are golden on the outside and firm in the center.

Notes

Drying chickpeas matters: Make sure the chickpeas are very dry after rinsing. Extra moisture can make the mixture too soft.
Don’t over-blend: A slightly chunky texture is ideal. Over-processing can make the mixture too smooth and dense.
Fix sticky mixture: If it feels too wet, let it sit for 5–10 minutes so the oat flour can absorb moisture.
Store leftover falafel in an airtight container in the refrigerator for 4–5 days. For the best texture, reheat them in the oven, toaster oven, or air fryer until they become warm and slightly crispy again.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

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