Here is an easy and moist baked falafel recipe. These falafel are beautifully seasoned and so satisfying. 

Falafel have become super popular worldwide over the past decade. It’s no wonder – they are wholesome, healthy, and delicious. 

Some folks make their falafel using a dry pre-mix. I think these don’t come close to the delicious result you get making them from scratch.

Traditionally, falafel gets fried. My version is a little healthier as I bake mine in the oven, which is far healthier. 

Mediterranean Bowl with Falafels

Why you’ll love this easy falafel recipe

  • Delicious and moist: There is nothing more disappointing than a dry falafel. This easy falafel recipe is bursting with delicious flavors from fresh herbs, spices like cumin and coriander, and zesty lemon juice. The texture is soft on the inside and crisp on the outside – pure perfection. 
  • Fresh and healthy ingredients: Fresh cilantro, parsley, and lemon juice add a vibrant and healthy element to the falafel. These fresh ingredients not only enhance the taste but also provide essential nutrients.
  • Creamy cucumber dill dressing: The accompanying cucumber dill dressing is a creamy, cooling sauce with a hint of dill and citrus.
  • Easy to make: This recipe is straightforward and beginner-friendly. You don’t need to be a culinary expert to create these delicious falafels
  • Ideal for parties and gatherings: Falafels are a crowd-pleaser, and this recipe is no exception. Whether you’re hosting a party, a family gathering, or a casual get-together, these falafels will surely be a hit with your guests.
  • Customizable: You can adjust the level of spiciness or the quantity of herbs and spices to suit your taste. I really suggest getting creative with this recipe. 
  • Meal prep-friendly: Go ahead and make a double or triple batch! Keep them uncooked in the freezer and thaw to bake when you need a quick meal. 

Falafel Ingredients and substitution notes

Falafel Ingredient Notes:

  • Canned chickpeas: Canned chickpeas are a convenient option for making falafel. Drain and rinse them well before using to remove excess sodium and improve the texture of your falafel.
  • Onion: You can use red or white onions, depending on your preference.
  • Garlic: Fresh garlic cloves will give your falafel a robust taste. It’s a key flavor enhancer in falafel, so I don’t suggest skipping it.  
  • Fresh cilantro and parsley:  These herbs bring the recipe to life. Use fresh if you can – I don’t recommend swapping them out for dried herbs. 
  • Fresh lemon juice: Freshly squeezed lemon juice adds a refreshing tang to the falafel mixture. 
  • Olive oil: Use good quality olive oil for the best taste. 
  • Ground cumin and coriander: Classic flavors in falafel. Use fresh spices for best results. 
  • Flour: The type of flour you use will affect the texture of your falafel. All-purpose flour is commonly used, but you can experiment with whole wheat, oat flour, hazelnut flour, chickpea flour, or other alternatives to suit your dietary preferences. It helps bind the mixture and provide a desirable texture.

Cucumber Dill Dressing Ingredient Notes:

  • Cucumber: I recommend using English cucumbers as they have thin skin and lots of flesh.
  • Dill: You can use dried dill if fresh is unavailable, but fresh dill provides a brighter taste.
  • Garlic: Fresh garlic adds a zesty kick to the dressing. Mince or crush the garlic for the best distribution of flavor.
  • Fresh lemon juice: Adjust the quantity to achieve your desired tang.
  • Olive oil: This can be used for a smoother, more decadent dressing. It’s optional, so you can leave it out if you prefer a lighter dressing.
  • Cashews: Soaking cashews softens them, making them easier to blend into a creamy dressing. They also add creaminess and body to the sauce.
  • Fresh mint and parsley:  You can also choose to use one or the other. Cilantro is an excellent alternative to parsley in this recipe. 

Recipe variations and add-ins

  • Turn up the heat: If you love spicy food, add a pinch of cayenne or red pepper flakes to the falafel mixture.
  • Roasted red pepper: Mix in some finely chopped roasted red peppers. I love their sweet and smoky flavors. 
  • Sundried tomatoes: Finely chopped sundried tomatoes add a rich, tangy taste.
  • Turmeric twist: A dash of ground turmeric not only enhances the color.
  • Spinach or kale: Incorporate finely chopped spinach or kale.

Top tips

  • Dry your chickpeas: Once you have drained the chickpeas – dry them lightly with a paper or kitchen towel. 
  • Don’t skip the garlic: Don’t be shy with the garlic!
  • Serve them hot: Falafel is at its best when served hot and fresh. 
  • Make a double batch: Falafel freezes well. Consider making extra to have a quick and delicious meal on hand whenever you want.

Make ahead of instructions and storage

Make ahead:

You can make the falafel mixture a day ahead and store it in an airtight container in the refrigerator. This allows the flavors to meld and develop, enhancing the taste.


If you have leftover cooked falafel, store them in an airtight container in the refrigerator. They can be kept for 3-4 days. Reheat them in the oven to restore their crispiness.

The cucumber dill dressing can be stored in an airtight container in the refrigerator for 3-4 days. Stir well before using if it starts to separate.

Serving suggestions 

You can traditionally serve them in warm pita bread or flatbreads, creating a satisfying sandwich by adding fresh vegetables such as sliced cucumbers, tomatoes, lettuce, and red onions. 

You can lay your falafel on a bed of mixed greens for a wholesome salad and top it with a medley of colorful veggies, olives, and feta cheese. 

Click Here for my favorite Hummus recipe!

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Mediterranean Bowl with Falafels

Falafel, Falafel, Falafel!

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  • Author: Chef Ani


This easy falafel recipe is bursting with delicious flavors from fresh herbs, spices like cumin and coriander, and zesty lemon juice. The texture is soft on the inside and crisp on the outside – pure perfection.


  • 3 cups canned chickpeas, drained and rinsed
  • 1 medium onion
  • 34 gloves garlic, minced
  • 3 tablespoons minced cilantro
  • 3 tablespoons minced parsley
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon cumin
  • 1/2 teaspoon coriander
  • 1 1/2 teaspoon salt
  • 1/4 cup flour (all-purpose, whole wheat, oat, hazelnut flour, chickpea flour, etc.)



  1. Preheat the oven to 350 degrees and grease a mini muffin pan (24).
  2. Pulse the chickpeas in the food processor into a rough texture.  Remove half of the chickpea mixture and set aside.  Add to the food processor remaining ingredients and blend until smooth.  Gently mix in the remaining chickpeas mixture from earlier.
  3. Scoop the mixture into the greased mini-muffin pan and bake for 30-40 minutes or until falafels are golden brown.

Cucumber Dill Dressing:

  • 1 1/2 cup chopped cucumber
  • 2 teaspoon dried dill or fresh
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 3 tablespoon fresh lemon juice
  • 1 teaspoon olive oil (optional)
  • 1/3 cup water
  • 1/2 cup cashews (soaked for a few hours)
  • 2 teaspoons minced mint
  • 1 tablespoon minced parsley
  1. Blend everything in the blender until smooth:)
  2. Serve falafels with hummus in pita or flatbread, garnished with tomatoes, cucumbers, red onion, and drizzled with cucumber dressing.

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