Crispy Baked Falafel
A healthy twist on a Mediterranean classic! These falafel are baked, not fried, delivering a wonderfully crispy exterior and a tender, herb-packed interior. Perfect for wraps, salads, or platters.
For 4 servings
5 steps.
- 1
Step 1
- a.Place the dried chickpeas in a large bowl and cover with several inches of cold water.
- b.Let them soak for at least 8 hours, or overnight. Do not use canned chickpeas.
- c.Once soaked, drain the chickpeas thoroughly and pat them dry.
- d.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
TIPUsing dried, soaked chickpeas is crucial. Canned chickpeas are too soft and wet, and will result in mushy falafel. - 2
Step 2
TIPAvoid over-processing the mixture. If it becomes a paste, the falafel will be dense and heavy instead of light and fluffy. - 3
Step 3
- a.Transfer the mixture to a large bowl.
- b.Stir in the chickpea flour and baking powder until just combined.
- c.Cover the bowl and refrigerate for at least 30 minutes. This helps the falafel hold their shape.
- 4
Step 4
- a.Scoop about 2 tablespoons of the mixture for each falafel and form into small patties or balls.
- b.Arrange the falafel on the prepared baking sheet, leaving a little space between each one.
- c.Brush the tops of the falafel lightly with olive oil.
- d.Bake for 15 minutes, then carefully flip them over.
- e.Brush the other side with oil and bake for another 10-15 minutes, or until golden brown and crispy.
TIPFor evenly sized falafel, use a small cookie scoop. This also helps in shaping them quickly. - 5
Step 5
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure chickpeas are very dry after soaking and draining to get the best texture.
- 2The mixture can be made a day ahead and stored in the fridge. Form and bake just before serving.
- 3For extra flavor, you can add a pinch of cayenne pepper or red pepper flakes to the mixture.
- 4Leftover baked falafel can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispiness.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free as it uses chickpea flour. Ensure your spices and baking powder are certified gluten-free.
spicySpicy
Add 1-2 chopped green chilies or 1/2 teaspoon of cayenne pepper to the food processor along with the other ingredients for a spicy kick.
kid friendlyKid friendly
Shape the falafel into smaller, bite-sized balls. Serve with a mild yogurt dip or hummus for a fun and healthy snack.
Why this is on our healthy list.
High in Plant-Based Protein
Chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
With a high fiber content from chickpeas and herbs, these falafel support digestive health, help regulate blood sugar, and promote a feeling of fullness.
Heart-Healthy
This recipe is baked with a minimal amount of heart-healthy olive oil instead of being deep-fried, making it lower in saturated fat and better for cardiovascular health.
Packed with Micronutrients
Falafel contains important minerals like iron, magnesium, and phosphorus, as well as vitamins from the fresh herbs.
Frequently asked questions
Yes, this version is very healthy. Baking instead of frying significantly reduces the fat and calorie content. It's packed with plant-based protein and fiber from chickpeas and fresh herbs, making it a nutritious choice.