Sheet Pan Freezer Falafel is a healthier baked version of the classic Middle Eastern favorite, made with chickpeas, fresh herbs, garlic, and warm spices. Crispy on the outside and tender inside, these freezer-friendly falafel are perfect for meal prep, wraps, bowls, and salads.
Total Time:50 minutes
Yield:6 servings
Ingredients
2 cans (15 ounces each) chickpeas, drained and rinsed
1 small onion, roughly chopped
4 cloves garlic
1 cup fresh parsley
1/2 cup fresh cilantro
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
3 tablespoons chickpea flour or all-purpose flour
1 tablespoon lemon juice
Pita bread (optional)
Tahini sauce (optional)
Lettuce (optional)
Tomatoes (optional)
Cucumbers (optional)
Pickled onions (optional)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper.
Add the chickpeas, onion, garlic, parsley, cilantro, olive oil, cumin, coriander, salt, black pepper, baking powder, flour, and lemon juice to a food processor.
Pulse until the mixture is finely chopped and holds together when pressed, but do not puree completely.
Let the mixture rest for 10 minutes.
Scoop about 2 tablespoons of mixture and shape into patties or balls.
Arrange the falafel evenly on the prepared sheet pan.
Lightly brush or spray with olive oil.
Bake for 20–25 minutes, flipping halfway through cooking.
Continue baking until golden brown and crisp on the outside.
Allow the falafel to cool slightly before serving.
Serve in pita bread, grain bowls, or salads with your favorite toppings and sauces.
Notes
For a gluten-free version, use chickpea flour instead of all-purpose flour.
Do not over-process the mixture or the falafel may become dense.
The mixture can be prepared up to 24 hours in advance and refrigerated.
Freeze cooked falafel for up to 3 months for easy meal prep.
Reheat in the oven or air fryer to restore crispness.
Tahini sauce, hummus, garlic sauce, or tzatziki pair well with falafel.
