Baked Falafel Recipe

Here is an easy and moist baked falafel recipe. These falafel are beautifully seasoned and so satisfying. I will also share my secrets for how to make the best baked falafels with canned chickpeas.  

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

I love to serve these baked falafels with my easy mediterranean chickpea salad and my tahini salad dressing.

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. 

Why you’ll love this easy baked falafel recipe

• Delicious and moist: There is nothing more disappointing than a dry falafel. This baked 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. You can also try my tahini salad dressing for a different flavor.
• 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: Baked 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 baked 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. 

Baked Falafel Ingredients and Substitution Notes

Baked Falafel Ingredient Notes:

• Canned chickpeas: Canned chickpeas are a convenient option for making baked falafels. To make baked falafels with canned chickpeas, simply drain and rinse the chickpeas well before using to remove excess sodium and improve the texture of your baked falafels.
• Onion: You can use red or white onions, depending on your preference.
• Garlic: Fresh garlic cloves will give your baked 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 baked 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. 

Why Use Canned Chickpeas for Baked Falafel?

Did you know that chickpeas are one of the oldest cultivated legumes in the world. These little powerhouse beans are not only rich in nutrients, but they also make a delicious base for many dishes. Enter falafel – a beloved Middle Eastern food made from mashed chickpeas, herbs, and spices, and then fried or baked to crispy perfection.

But have you ever considered using canned chickpeas instead of dried ones for your homemade falafel? Let’s explore why this seemingly unconventional choice may just be the key to achieving the perfect texture and flavor for your baked falafel. So, prepare your taste buds and get ready to learn why canned chickpeas are the secret ingredient you’ve been missing in your falafel recipe.

• Easy to make: Using canned chickpeas to make baked falafel is so easy and quick to make. I like to have extra cans of chickpeas ready to go in my pantry. This allows me to make homemade baked falafels any time. Simply open up a can of chickpeas and blend in a food processor with a few more ingredients and you are ready to go.
• Inexpensive: Canned chickpeas are an affordable option as it doesn’t cost much to buy and they are available in most grocery stores.
• Moist and delicious: One of my favorite parts of using canned chickpeas is that the falafels turn out incredibly moist in texture. Gone are the days of dry falafels. This baked falafel recipe with canned chickpeas is a winner.

Baked falafel 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 baked 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.

How to Bake Falafels

Now, let’s delve into the step-by-step process of creating delicious baked falafel using canned chickpeas.

1. Preheat the oven to 350 degrees and grease a mini muffin pan. Using a mini muffin pan works perfectly for this baked falafel recipe as it gives the perfect size falafels.
2. Rinse and drain the canned chickpeas.
3. In a food processor, pulse the chickpeas into a rough texture. 
4. Remove half of the chickpea mixture and set aside. We will add this in later to create texture in the baked falafel.
5. Add to the food processor the onion, garlic, cilantro, parsley, lemon juice, olive oil, cumin, coriander, salt, and flour. Blend until smooth. 
6. Gently mix in the remaining chickpeas mixture from earlier.
7. Scoop the falafel mixture into the greased mini-muffin pan.
8. bake for 30-40 minutes or until falafels are golden brown.

Are Baked Falafel Crispy?

Yes! These baked falafels are crispy on the outside and soft and moist on the inside. The delicious texture of baked falafels will have you repeat the recipe.  

Not only are these baked falafels incredibly delicious, but they are also a healthier alternative to the traditional fried version. With a perfect combination of spices and herbs, they are packed with flavor and make for a satisfying meal. Plus, they are so easy to make that you’ll find yourself craving them on a regular basis. Trust me, once you try these baked falafels, you’ll never go back to the fried version. So why not give them a try and experience the deliciousness for yourself?

Top tips for making baked falafels with canned chickpeas

Are you tired of the same old recipes and looking to spice up your meals with something new and exciting? Look no further because we have the perfect solution for you: baked falafel using canned chickpeas. Let me tell you why this recipe is not only genius but also incredibly tasty. Say goodbye to store-bought falafel mix and hello to a homemade version that is healthier, budget-friendly, and packed with flavor. I am so excited to share this recipe process of making mouth-watering baked falafel with canned chickpeas.

• 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: Baked 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.

Storage:

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.

Baked Falafel Serving Suggestions 

• Pita Bread: You can traditionally serve baked falafel in warm pita bread or flatbreads, creating a satisfying sandwich by adding fresh vegetables such as sliced cucumbers, tomatoes, lettuce, and red onions. 
• Hummus: I like to serve mine with a generous amount of my classic hummus for a delicious combination.
• Make a Bowl: My Mediterranean bowl of goodness is the perfect healthy and filling on-the-go lunch idea.
• Quinoa Tabbouleh: Serve with my quinoa tabbouleh for a winning combination.
• Tahini Dressing: Looking for a tasty dressing to serve with the baked falafel? Try my tahini dressing for a creamy and citrusy flavor pop.
• Add to a Salad: 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 vegan feta cheese. 

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