Easy Baked Falafel Recipe

I just nailed Homemade Baked Falafel that somehow comes out insanely crispy on the outside and pillowy inside without any oil, so keep scrolling.

I’m low-key obsessed with this Baked Falafel because it actually tastes bold without being greasy. I love how the texture hits, a crusty outside, fluffy inside.

I make it for weeknight chaos, for stupid-good snacks, for when guests pretend they’re picky. It’s my go-to Gluten Free Vegan Falafel that doesn’t need drama.

And it’s bright from fresh parsley and punchy from garlic, so it never tastes flat. No oil puddles, no fryer fears, just big herb and spice flavor that holds up in wraps or on a plate.

Try it and you’ll get why I can’t stop. seriously, no joke.

Ingredients

• Chickpeas: hearty protein and creaminess, keeps these falafels filling and tasty.
• Onion: adds sweet edge and moisture, it’s the savory backbone.
• Garlic: punchy aroma and bite, basically makes everything sing.
• Parsley: fresh herb lift, brightens the mix so it’s not heavy.
• Cilantro: zesty, slightly citrusy green, gives a lively note.
• Cumin: warm, earthy spice, it’s that classic falafel touch.
• Coriander: light citrus undertone, softens the cumin’s depth.
• Baking powder: puffs things up a bit, keeps texture airy.
• Chickpea flour: binds without gluten, adds extra chickpea flavor.
• Sea salt: brings out all those little flavors, don’t skip it.
• Black pepper: mild heat and brightness, simple finishing spice.
• Lemon juice: fresh acidity, cuts through richness and wakes it up.
• Water: just to loosen things up if it’s too dry.
• Cayenne or smoked paprika: optional kick or smoky warmth, your call.
• Sesame seeds and tahini yogurt: nutty crunch and creamy, perfect for dipping.

Ingredient Quantities

• 2 cans (15 oz each) chickpeas, drained and rinsed well (or about 3 cups cooked chickpeas)
• 1 small onion, roughly chopped
• 3 large garlic cloves
• 1 cup packed fresh parsley, stems trimmed
• 1/2 cup packed fresh cilantro, stems trimmed
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon baking powder
• 2 to 3 tablespoons chickpea flour (or another gluten free flour), more if needed
• 1 teaspoon fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons water, only if mixture seems too dry
• 1/4 teaspoon cayenne or smoked paprika, optional for a little heat
• 2 tablespoons sesame seeds, optional for rolling
• tahini or plain dairy free yogurt for serving, optional

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. Drain and rinse the chickpeas well, then pat them mostly dry with a towel. You want them not soaking wet but they don’t need to be bone dry.

3. In a food processor pulse the chickpeas, chopped onion, garlic, parsley and cilantro until coarsely combined. Stop before it becomes a paste; aim for a slightly grainy texture so the falafel holds.

4. Add cumin, ground coriander, baking powder, 1 teaspoon chickpea flour, salt, pepper, lemon juice and cayenne or smoked paprika if using. Pulse until mixture mostly comes together. Scrape down the bowl and taste for seasoning, add more salt or lemon if it needs brightness.

5. If the mix seems too wet and won’t form, add chickpea flour 1 teaspoon at a time up to 2 or 3 tablespoons total. If it seems too dry add 1 to 2 teaspoons water. The goal is a sticky but scoopable mixture.

6. Scoop about 2 tablespoons of mixture and form into balls or patties with your hands. If you like, roll each one in sesame seeds for a little crunch and nice look.

7. Place falafel on the prepared sheet, gently press each ball to flatten slightly so they bake evenly. Space them about 1 inch apart.

8. Bake 18 to 22 minutes until golden on bottom, then carefully flip each falafel and bake another 8 to 12 minutes until golden and cooked through. Times vary by oven so keep an eye on them.

9. Let falafel cool 5 minutes on the sheet so they firm up a bit. They will hold together better after resting.

10. Serve warm with tahini sauce or dairy free yogurt, extra lemon wedges and fresh herbs. They keep in the fridge 3 to 4 days and reheat well in a toaster oven.

Equipment Needed

1. Oven and baking sheet (lined with parchment paper or a silicone baking mat)
2. Food processor (or a high speed blender)
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Kitchen towel or paper towels (for drying chickpeas)
6. 2-tablespoon cookie scoop or tablespoon and your hands (for shaping)
7. Spatula or bench scraper (for scraping and flipping)
8. Cooling rack or plate for resting the baked falafel

FAQ

Easy Baked Falafel Recipe Substitutions and Variations

• Chickpeas: use 3 cups cooked dried chickpeas for better texture, or 2 cans white beans (cannellini) if you want a milder, creamier falafel.
• Chickpea flour: swap with 2 to 3 tablespoons almond flour, or use 3 tablespoons ground oats/oat flour, or regular all purpose flour if you are not gluten free.
• Parsley and cilantro: replace cilantro with fresh mint or dill for a different bright flavor, or just double the parsley if you hate cilantro.
• Tahini or dairy free yogurt (for serving): try peanut or almond butter thinned with water and lemon, or plain Greek yogurt if you can have dairy.

Pro Tips

1. Dry the chickpeas well but not totally bone dry. If theyre too wet the mix gets mushy and wont hold, too dry and it wont bind. Pat with a towel, then leave them on the counter for 5 minutes if needed.

2. Pulse, dont puree. Use short bursts in the food processor and stop while you still see small bits. That little grainy texture is what keeps them from turning into hummus.

3. Taste and fix before you bake. Raw mix can seem bland; add a pinch more salt, a squeeze more lemon, or a touch more cumin until it sings. If it feels loose, add chickpea flour a teaspoon at a time.

4. Bake on a hot sheet and give them time to rest. Preheat the baking sheet in the oven for a few minutes so the bottoms crisp up. After baking let them sit 4 to 5 minutes on the sheet before moving them so they firm up and wont fall apart.