Homemade Baked Falafel Recipe
Middle Eastern chickpea fritters with vibrant herbs, aromatic spices, and crispy exteriors surrounding tender, flavorful centers perfect for stuffing into pita bread.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g dried chickpeas (not canned)</li><li class="ingredients-single-item">1 small onion, roughly chopped</li><li class="ingredients-single-item">4 garlic cloves, roughly chopped</li><li class="ingredients-single-item">30g fresh parsley, roughly chopped</li><li class="ingredients-single-item">30g fresh cilantro, roughly chopped</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp ground coriander</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">2 tbsp all-purpose flour (or chickpea flour for gluten-free)</li><li class="ingredients-single-item">2 tbsp olive oil</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the dried chickpeas in a large bowl and cover with cold water by at least 5 cm. Let them soak overnight or for at least 12 hours. They will double in size, so make sure your bowl is large enough. This extended soaking is essential - canned chickpeas will not work for authentic falafel as they're too soft and wet.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to prepare, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Drain the soaked chickpeas thoroughly and pat them dry with paper towels. Excess moisture will make your falafel mixture too wet to hold together properly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper in a food processor. Pulse until you achieve a coarse texture, scraping down the sides as needed. The mixture should be well combined but not completely smooth - you want some texture for authentic falafel. You should be able to press it together and have it hold its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the mixture to a bowl and add the baking soda (which helps create a lighter texture) and flour (which binds the mixture). Mix thoroughly until well incorporated. If the mixture seems too wet, add a bit more flour, one teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Let the mixture rest in the refrigerator for 30 minutes. This resting period allows the flavors to meld and the flour to absorb some moisture, making the mixture easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using clean hands, scoop about 2 tablespoons of mixture and shape into a ball or small patty about 5 cm in diameter. Place on the prepared baking sheet. Continue with the remaining mixture, spacing the falafels about 2 cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush or spray the falafel patties lightly with olive oil. This helps them develop a golden crust even though they're being baked instead of fried.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes, carefully flipping halfway through cooking time, until both sides are golden brown and crispy. The internal temperature should be about 70°C (160°F). If you prefer them extra crispy, you can place them under the broiler for the final 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the falafel to cool for 5 minutes before serving - they'll firm up slightly as they cool. Serve warm in pita breads with tahini sauce, fresh vegetables, and herbs for a complete meal. Any leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why must you use dried chickpeas instead of canned for authentic falafel?
Dried chickpeas are essential for falafel because they retain proper texture and starch content after soaking. Canned chickpeas are pre-cooked and too soft, creating a mushy mixture that falls apart during cooking. The firm texture of soaked dried chickpeas creates the perfect crispy exterior and fluffy interior.
Can falafel be frozen for later use?
Yes, falafel freezes beautifully! For best results, freeze uncooked shaped patties on a baking sheet until solid, then transfer to freezer bags for up to 3 months. When ready to eat, bake directly from frozen, adding 5-7 minutes to the cooking time. The texture remains nearly identical to freshly made.
What are the best accompaniments to serve with Middle Eastern falafel?
Falafel pairs perfectly with tahini sauce, hummus, or tzatziki. Serve in warm pita bread with fresh salad ingredients like cucumber, tomato, red onion and pickles. For a complete meal, add tabbouleh, pickled turnips, or a simple herb and lemon Israeli salad alongside for an authentic Middle Eastern experience.
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