Herb-packed and chickpea-filled Baked Falafel overflows with nutritious ingredients, tons of flavor, and is baked in an irresistible herbed olive oil blend.
We love falafel! Eat them plain, serve them in a falafel bowl, in a pita sandwich, or on top of a salad; the possibilities are endless!
The Best Baked Falafel
During my weeks in Israel, I fell in love with falafel, learning to make it in local cooking classes. Inspired, I’ve created a baked version that’s as delicious as the traditional fried one but healthier.
This recipe, high in nutrients and vegetarian, uses a mix of olive oil, pepperoncini liquid, and dried herbs, making these falafels not only healthier but incredibly tasty. It’s a delightful fusion of Israeli culinary insights and a healthier cooking approach. Try it, and it might just be the best baked falafel you’ve ever had!
How To Bake Falafel
- Soak Chickpeas: Soak dried chickpeas overnight or until tender.
- Blend Mixture: In a food processor, blend drained chickpeas with chopped parsley, cilantro, green onions, garlic, spices, baking powder, salt, flour, olive oil, and broth or water until well mixed.
- Prepare Tray: Mix olive oil, pepperoncini liquid, garlic powder, oregano, and pepper, and spread on a baking sheet.
- Form Patties: Shape the mixture into flat discs and place on the tray.
- Bake: At 375 degrees F for 25-30 minutes, flipping halfway through.
- Serve and Store: Serve hot and store leftovers in the fridge for up to 4 days or freeze for 3 months.
Serving Suggestions
There are countless delicious ways to serve Baked Falafel. Some of our favorite ways to serve them:
- In a Bowl: Combine with couscous, rice, veggies, or salad, topped with cherry tomatoes, cucumbers, olives, red onions, feta, pita bread, and sauces like hummus or tzatziki.
- In a Wrap: Stuff pita or tortilla with lettuce, tomatoes, veggies, feta, and hummus or tzatziki sauce.
- In a Salad: Add to a Greek salad.
- As an Appetizer: Serve with a variety of dipping sauces, such as hummus, tzatziki, baba ganoush, or tahini.
Storage
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in a single layer, then transfer to a freezer bag or container. They can be frozen for up to 3 months.
- Reheat: Warm in the oven, air fryer, or microwave before serving. Frozen falafel can be reheated directly from frozen.
More Vegetarian Recipes
Baked Falafel
Herb-packed and chickpea-filled Baked Falafel is loaded with nutritious ingredients, tons of flavor, and baked in an irresistible herbed olive oil blend.
Ingredients
Falafels
- 1 and 1/4 cups (8 oz.) dried chickpeas (don't use canned chickpeas)
- 1 cup coarsely chopped Italian flat-leaf Parsley
- 1 cup coarsely chopped cilantro leaves
- 1 cup thinly sliced green onions (only the white and light green parts)
- 4-6 cloves garlic, coarsely chopped (we like 6 cloves)
- 1 teaspoon ground cumin
- 1/2 teaspoon EACH: sweet paprika, freshly cracked pepper, ground coriander seed, baking powder
- 1 and 1/2 teaspoon fine sea salt
- 1 tablespoon white all-purpose flour
- 1 tablespoon olive oil
- 1/4 cup vegetable broth (or water)
On the tray
- 1/4 cup liquid surrounding jarred pepperoncinis
- 1/4 cup olive oil
- 1/2 teaspoon EACH: garlic powder, oregano
- 1/4 teaspoon freshly cracked pepper
- See Note 1 for serving suggestions
Instructions
- SOAK CHICKPEAS OVERNIGHT: Place chickpeas in a large bowl (they will expand a lot) and add lots of cold water. Leave out to soak overnight (8-12 hours) or until tender. They can soak for longer (2 days)--just keep them covered in the fridge for longer periods of time.
- FALAFEL: Preheat the oven to 375 degrees F. Drain chickpeas well and add to a large food processor. Add in the loosely packed and coarsely chopped parsley, cilantro, and thinly sliced green onions. Add in the chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth (or water). Pulse/blend for 3-5 minutes on high speed, scraping down the sides as needed. Blend until the chickpeas are broken down and herbs are well incorporated (see picture in post).
- PREP THE TRAY: Set out a large sheet pan. In a small bowl stir together the 1/4 cup olive oil, 1/4 cup pepperoncini liquid, garlic powder, oregano, and pepper. Whisk and then pour on the sheet pan. Tip the tray until the mixture coats the bottom of the pan. Set aside.
- FORM PATTIES: Using a 1/8 measuring cup (2 tablespoons), scoop the dough and shape into discs about 1/2-inch thick and 2 inches wide. If the mixture is too hard to work with, refrigerate it for 20-30 minutes. Place the patties on the oiled tray. You should get about 20-22 falafel patties.
- BAKE: Bake for 25-30 minutes. After 15 minutes, remove the pan and turn all the patties to the other side (using a metal spatula). Patties should be golden brown on both sides.
- SERVE: Serve fresh out of the oven with sauce of choice. Make falafel wraps or bowls. (See Note 1)
- STORAGE: Baked Falafel stores well in the fridge for up to 4 days, or in the freezer for 3 months.
Recipe Notes
Note 1: Serving suggestions: There are lots of ways to enjoy Baked Falafel! Our favorite is in a falafel bowl with red pepper hummus and tzatziki sauce (my favorite tzatziki sauce is in this Greek chicken recipe and pictured in these pictures).
- In a falafel bowl: Start with a base of cooked couscous, rice, veggies, or a salad. Add the Baked Falafel patties and any other toppings such as chopped cherry tomatoes, chopped Persian cucumbers, halved Kalamata olives, thinly sliced red onions, feta cheese, and toasted pita bread. Add sauces such as hummus, tzatziki, baba ganoush, or tahini sauce.
- In a wrap: Fill a large pita or tortilla with lettuce, cherry tomatoes, veggies, feta cheese, and a sauce (I suggest hummus and/or tzatiziki).
- In a salad: We love this Greek salad with a few falafel patties added in.
- As an appetizer: Serve falafel with a variety of different sauces to dip in! Use sauces such as hummus, tzatziki, baba ganoush, or tahini sauce
Nutrition
Serving: 22falafels | Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 181mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
