Why You’ll Love This Recipe
This recipe offers all the delicious flavor of traditional falafel without the need for deep frying. Using canned chickpeas makes it quick and accessible, while baking keeps it lighter. It’s full of fresh herbs, easy to prepare, and perfect for meal prep or plant-based meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned chickpeas, drained and rinsed
garlic cloves
onion, roughly chopped
fresh parsley
fresh cilantro
olive oil
lemon juice
ground cumin
ground coriander
paprika
salt
black pepper
flour or chickpea flour
baking powder
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
Pat the chickpeas dry thoroughly with a paper towel to remove excess moisture.
In a food processor, combine the chickpeas, garlic, onion, parsley, and cilantro. Pulse until the mixture is coarse but holds together.
Add olive oil, lemon juice, cumin, coriander, paprika, salt, and black pepper. Pulse again to combine.
Transfer the mixture to a bowl and stir in the flour and baking powder until a dough forms that can be shaped.
Scoop and shape the mixture into small balls or patties and place them on the prepared baking sheet.
Lightly brush or spray the falafel with olive oil to help them crisp up.
Bake for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy.
Serve warm with pita bread, salads, or your favorite dipping sauce.
Servings and timing
This recipe makes about 12 to 16 falafel, serving 3 to 4 people.
Preparation time is approximately 15 minutes, and baking time is 20–25 minutes.
Variations
You can add chopped spinach or kale for extra greens, or include a pinch of chili flakes for heat. Swap parsley and cilantro with mint for a different flavor profile. For a gluten-free option, use chickpea flour instead of regular flour. You can also shape them into sliders for mini sandwiches.
Storage/Reheating
Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore crispiness, or use an air fryer for best results. Falafel can also be frozen for up to 2 months and reheated مباشرة from frozen.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but they need to be soaked overnight and not cooked before using.
Why are my falafel falling apart?
Too much moisture can cause this. Make sure the chickpeas are well dried before processing.
Can I fry these instead of baking?
Yes, you can deep fry them for a more traditional texture.
Are baked falafel healthy?
Yes, they are lower in fat compared to fried versions and still full of nutrients.
Can I make the mixture ahead of time?
Yes, the mixture can be stored in the refrigerator for up to 24 hours before shaping and baking.
What sauces go well with falafel?
Tahini sauce, yogurt sauce, or hummus are all excellent choices.
Can I make them without a food processor?
It’s possible, but more difficult. You’ll need to mash everything very finely by hand.
How do I make them crispier?
Brushing with olive oil and flipping halfway through baking helps achieve a crisp exterior.
Are these vegan?
Yes, this recipe is naturally vegan.
Can I freeze uncooked falafel?
Yes, shape them first, freeze on a tray, then store in a container for later use.
Conclusion
Baked falafel with canned chickpeas is a simple, healthy, and flavorful dish that brings the essence of traditional falafel into a lighter, oven-baked version. Whether served in wraps, bowls, or on their own, these falafel are sure to become a staple in your kitchen.
