Homemade Baked Falafel Recipe

These easy to make Homemade Baked Falafel are made with chickpeas and packed with flavour from onion, garlic, herbs, and spices. Best served with a creamy tahini sauce, they are healthy, vegan, gluten-free and absolutely delicious! 

I believe few things are better than a just fried, still hot, salty, almost-too-greasy, falafel with a lot – like a lot – of tahini sauce on top. For all the obvious reasons, however, I rarely indulge in eating anything fried from a restaurant, and frying at home is an even less desirable option.

A few years ago, I wanted to include a falafel recipe for a vegan class I was teaching, without the frying mess. This cookbook, and this cookbook, have terrific, authentic, fried falafel recipes for the home cook. Adapting the fried version to a baked version was a great success; ridiculously easy to make and super delicious. I love to eat them on their own dunked into tahini sauce, in salad bowls, or alongside some fluffy couscous for a vegetarian main.

You might just want to double the recipe for these addictive homemade baked falafel. They are inexpensive, and perfect for meal planning for some awesome, healthy, desk lunches. You’re going to love them!

What is Falafel?

Falafel is a deep-fried ball or small patty that is made from partially ground chickpeas (or fava beans) with lots of herbs and spices. It is one of the most popular foods of the Middle East where it has existed for thousands of years. Sold by vendors on street corners, falafel are most often served tucked into pitas with tahini sauce. Falafel are now a popular fast food in many places around the world, including North America.

Falafel can be served as a side dish or appetizer with salad or hummus, or as a main dish with pita bread, chopped tomatoes, cucumbers and lettuce. But however you serve them, I believe they should always, always, be served with some sort of tahini sauce.

Is Baked Falafel As Good As Fried?

I’d be lying if I said yes. We all know an oven cannot replicate the gorgeous golden colour, and the crunchy, crispy textures you get from frying food. Likewise, a homemade baked falafel will simply never have the same complex flavour and texture you get from your favourite street food cart or Middle Eastern restaurant. That said, these baked falafels are incredibly flavourful with a tender and fluffy interior, and will definitely hit the spot.

I promise you will enjoy these homemade baked falafel almost as much as any that have been fried. Plus, you won’t have to deal with the mess from frying and you will feel a lot better too; none of the heaviness you feel after eating something fried and no intense salty aftertaste.

Is Homemade Baked Falafel Healthy?

Falafel is a great plant-based dish because it is packed with protein and fibre from the chickpeas. If baked, falafels will be low in calories and fat. Most falafel recipes include flour to help bind them together but I always use a gluten-free flour, such as chickpea flour, which adds more nutrition. Served with fresh veggies, or a salad, and restrained drizzles of tahini sauce, baked falafels are filling, healthy, and very nutritious.

Nut-free, gluten-free, and dairy-free, falafels are a great appetizer to serve when dietary restrictions are a concern.

Why Do I have To Use Dried Chickpeas To Make Falafel?

Dried chickpeas are essential to make a baked or fried falafel. This is not an irritating case of me, or anyone, being snobby against canned chickpeas. I always stock canned chickpeas and couldn’t live without them for dishes such as this Chana Masala.

For centuries, Falafel have always been made using dried chickpeas that have not been previously cooked. Yes, you read that right. You are using uncooked chickpeas to make the falafel mixture. The raw chickpeas will soften, and almost triple in size, when soaked overnight. They are then blended raw into the mixture. Cooked, or canned chickpeas, will be too soft to form a proper mixture to make falafel. In addition, a falafel made with cooked chickpeas will be mushy and heavy on the inside, and fall apart easily when cooked – particularly if fried.

Do note that the dried chickpeas will need to soak at least 12 hours (16-24 is best) so you need to remember to soak the chickpeas the day/evening before you plan on making your falafel mixture.

Homemade Falafel Ingredients

The ingredients for fried falafel are the same for baked falafel. Here are the ingredients you will need to make this baked falafel recipe:

• Chickpeas: They MUST be dried and not canned. See above.
• Baking soda: Optional for soaking the chickpeas. See tip below.
• Onion: I use yellow onion but you could use white or red onion as well.
• Herbs: Parsley and Cilantro are the most common herbs used to make falafel. I like to use an equal amount of both which add incredible herby freshness and flavour to the falafel. You will need almost 1 whole bunch of each for this recipe. I have not tried using other herbs but mint or basil would likely be delicious.
• Garlic: Always use fresh garlic cloves to make your falafel. I use 2-3 cloves but you could use a few more or less, according to your taste.
• Spices and seasoning: For the spices, I like to use cumin and ground coriander for their wonderful earthiness and citrusy flavour.  A pinch of cayenne, salt, and pepper provide the perfect seasoning. Note, the cayenne will not make the falafel spicy, it just adds a little depth and complexity. You can leave it out, if you wish.
• Chickpea Flour: A bit of flour will help bind the mixture together so the falafel don’t crumble when cooked. You can use any flour, but I like to use chickpea flour to keep the falafel gluten-free and to add a bit more nutrition.
• Baking Powder: This ingredient is the secret to a fluffier, lighter falafel. You could also use baking soda, if you prefer.
• Olive oil: For the baking pan and to brush on the falafel.

How To Make Homemade Falafel

It is important not to overcook falafel, especially when baked. You want the falafel to cook through but remain tender and moist on the inside. Be sure to read through all the tips below for any troubleshooting you might have.

Here is the step-by-step:

• Place the chickpeas in a large bowl and cover with cold water by 3 inches. Soak for 12-24 hours. The next day, drain and rinse the chickpeas. Place the onion, garlic, and herbs in a food processor and pulse a couple times to chop them up a little. Add the drained, RAW, chickpeas and process until mixture looks crumbly. You may need to scrape down the sides and pulse a few more times to make sure everything is evenly chopped, being careful not to overmix. It should resemble fine couscous not a smooth paste.

   

• Tip the mixture into a bowl, then add the spices, salt and pepper, flour and baking powder and stir together until it’s fully combined. Cover the bowl and place in the fridge for 15 minutes to 1 hour.

   

• Once chilled, preheat oven to 375 degrees. Line a baking sheet with parchment paper and grease the paper with olive oil. Form the mixture into about 20 small discs, about 1 ½ inches each. Place them on the oiled baking sheet and brush the tops with oil.

   

• Bake for 12-15 minutes on each side or until golden.

Tips To Make The Best Homemade Falafel

• Soak the chickpeas with baking soda: Particularly if you are soaking for less than 16 hours, add a little baking soda to the chickpea water. The baking soda makes the water more alkaline which helps soften the chickpeas.
• Try not to use very old dried chickpeas: Older chickpeas will take a lot longer to soften than fresher ones. If using older chickpeas, be sure to soak them with a little baking soda.
• Chill the falafel mixture: The falafel mixture will be a lot easier to shape if chilled for 15 minutes to 1 hour. You can also keep it chilled, tightly covered, overnight or up to 3 days.
• Shape flatter falafel: For frying, it is best to shape the mixture into small round balls. For baking, or pan frying, a flatter, small discs will work best.
• Add more flour: If your mixture seems too crumbly, or wet, when you are shaping the falafel, and is not holding together, add a little more flour. About 2 more tablespoons should be plenty.
• Wet your hands to shape the falafel: If you find the mixture too difficult to shape, try shaping with damp hands.

Other Cooking Methods

Once you have shaped the falafel, aside from baking, you have a few other cooking options:

Pan fry: The falafel will get a beautiful golden crust when pan-fried in a bit of oil. Heat a skillet over medium-hight (I like cast iron) and add 4 tablespoons. Place the falafel in the pan (in batches to not overcrowd) and fry for 3-4 minutes a side. Transfer to a paper towel lined plate or baking sheet.

Air Fryer: I have not tested them in air fryer so cannot provide specific instructions, but many people have reported it is great for cooking falafel.

Deep fry: If you plan on deep frying, I recommend you shape the falafel into 1-inch balls. The smaller size allows the inside to cook without the outside browning too much. Heat about  3 inches of oil in a heavy-bottomed pot on medium heat to 350ºF. Carefully drop the falafel (in batches to not overcrowd) into the oil and cook for 3-4 minutes, or until golden brown. Let them cook for 1-2 minutes or until golden on the outside. Transfer the falafel to a paper towel-lined plate and serve immediately.

To Serve Falafel

I can’t imagine falafel served without a good tahini sauce. This tahini dressing is fabulous for dipping, or for drizzling all over top. Falafel are also delicious with a tzatziki sauce, or a simple garlicky yogurt sauce.

Serve homemade baked falafel as part of a mezze spread, which should of course include this terrific hummus, some flatbread and tahini sauce. Also fantastic as a sandwich; stuff 2 or 3 into pitas along with chopped cucumbers, tomatoes and lettuce – so good!

Another favourite is to add the falafel to a salad bowl with lots of tahini dressing drizzled on top. Some delicious ingredients that wonderful brightness to a falafel bowl are pickled radishes, black olives, pickled beets, and lots of herbs such as dill, parsley and cilantro. Delish!

For a very filling and satisfying main, serve falafel alongside some fluffy couscous and a chopped cucumber salad – yum!

To Store

If you have any leftover homemade baked falafel, store in an airtight container in the refrigerator for up to 5 days. Reheat in a preheated oven until warmed through.

To Freeze 

These falafel are great to freeze. I like to freeze the falafel once they are baked. Allow to cool completely, in a single layer, on a baking sheet. Transfer baking sheet to the freezer for at least 2 hours. Transfer frozen falafel to a freezer safe container and freeze for up to 2 months.

Thaw overnight in the fridge, then reheat in a warm oven.

If  you give this Homemade Baked Falafel recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!