Baked Falafel Recipe

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This baked falafel recipe is crispy on the outside and soft on the inside. Chickpeas, fresh herbs, garlic onion and spices make this easy falafel recipe flavorful and delicious. Plus this healthy falafel recipe is naturally gluten-free, vegetarian, and vegan. Serve them stuffed inside a pita or over a salad for a delicious meatless meal. 

overhead view of baked falafel in pita bread


I’ve mentioned before that I’m a veggie-lover living with a family of carnivores…so when I create a vegetarian recipe that my meat & potatoes husband loves, you know it’s really good.

I spent years perfecting this healthy baked falafel recipe. It’s made with chickpeas, fresh herbs, garlic, onion and spices so it’s flavorful and delicious. Plus, it’s naturally vegan and gluten-free! 

This easy falafel recipe only takes 5 minutes to whip up in the food processor, making it the perfect vegetarian weeknight meal. They freeze beautifully, making them a great meal-prep recipe!

Serve them tucked in a pita with some crunchy roasted chickpeas and slathered with the best homemade tzatziki sauce and you will be in heaven! Or serve them over the best Greek Salad with a side of tabbouleh.

stack fo 6 baked falafels

Baked Falafel Recipe: Ingredients & Substitutions 

Here are some notes on the ingredients in this vegan falafel recipe, as well as possible substituions. 

Overhead photo of the labeled ingredients in this baked falafel recipe
  • Chickpeas. I recommend using canned, drained rinsed chickpeas. If you cook your own, you will need about 1 1/4 cups cooked chickpeas. 
  • White onion. Any onion works well in this recipe. I have used red, white, and yellow all with great results.
  • Fresh Parsley & Cilantro. Fresh herbs are definitely the best choice when making this recipe. However if you have freeze-dried or frozen herbs those can work well too. 
  • Garlic powder. Fresh minced garlic can be used in place of garlic powder. 
  • Coriander and Cumin. There really are no substitutions for these two critical spices in this falafel recipe. 
  • Olive oil. Any neutral oil works well to grease the pan. I recommend olive oil, canola oil or avocado oil. 
  • Ground flaxseed. This is the binding agent in this recipe. You can substitute 1 egg for the 2 TBS ground flaxseed. 
overhead view of baked falafel in pita bread

How to Make Falafel

This easy falafel recipe comes together in mere minutes in the food processor with just a handful of ingredients. We’ll walk through the process step-by-step, and don’t forget to watch the video. 

Process Chickpeas, Onions & Herbs

I suggest making this vegan falafel recipe in the food processor. Start by processing the chunkier ingredients (chickpeas, herbs, & onions) until a coarse mixture forms. 

two overhead photos showing how to make falafel

Add Spices

Next, add spices and process until the mixture is smooth and homogenous (uniform throughout). At this point I recommend tasting the mixture and adjusting the salt/spices to your liking. 

two overhead photos showing how to make baked falafel

Portion & Bake

Thoroughly Grease Baking Sheet

 To keep the healthy Baked Falafel from sticking to the pan, you need to grease it with olive oil (not nonstick spray), very generously.

Add about 1 Tablespoon of olive oil onto the pan and use a spatula (or your fingers) to spread it around. This ensures that there is a sufficient amount of oil to crisp the falafel and make it easy to flip halfway through baking.

Form about 2 Tablespoon portions of falafel mixture into thin patties and place on a greased baking sheet.

Baked Falafel on a baking sheet before baking

Bake for about 20 minutes, flip them over & bake for 10 more (or until golden brown).

Baked Falafel on a baking sheet after baking

Serve

Lots of people also ask, “What do you eat with falafel?” Here are some of my best suggestions!

up close photo of Baked Falafel Recipe on a pita with tzatziki

Store

Store any leftovers in an airtight container in the refrigerator for up to 1 week. 

Freeze: 

  1. Let the falafel cool to room temperature.
  2. Place baked falafel in a single layer on a baking sheet and put in the freezer to “flash freeze” 
  3. After 3 hours, transfer frozen falafel to a freezer-friendly, airtight container.
  4. Simply reheat in the oven when ready to eat!
overhead view of baked falafel on a serving rack with tzatziki, lemon and tomatoes

Baked Falafel Recipe FAQs

Here are some frequently asked questions about making this baked falafel recipe!

Is baked falafel healthy? 

Yes! Baking instead of frying reduces the amount of fat and calories in this healthy falafel recipe! With protein and fiber rich chickpeas and loads of fresh herbs, these baked falafels are a great healthy meal!

Can you use canned chickpeas for falafel? 

Yes! That is what this vegan falafel recipe calls for and what I use! I don’t have time to cook dried chickpeas, so I always used canned. Just be sure to drain them well.

What can you serve with falafel?

Serve it with a dollop of the best homemade tzatziki sauce.
Stuff some crunchy roasted chickpeas into a pita with falafel.
Serve them over this greek salad with the best greek dressing.

overhead photo of baked falafel in a pita with tzatziki

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Healthy Baked Falafel Recipe

Laura
This baked falafel recipe is crispy on the outside and soft on the inside. Chickpeas, fresh herbs, garlic onion and spices make this falafel recipe flavorful and delicious. Plus this healthy falafel recipe is naturally gluten-free, vegetarian, and vegan. Serve them stuffed inside a pita or over a salad for a delicious meatless meal. 
5 from 48 votes
Course Main Course
Cuisine Mediterranean
Servings 16 falafel
Calories 38.1
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 400 degrees F.
  • Add chickpeas, onions, parsley and cilantro to your food processor fitted with an “S” blade. Process until well combined (but still chunky).
  • Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
  • Generously grease a large baking sheet with oil (olive or canola).
  • Roll about 2 Tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
  • Bake in preheated oven for 20 minutes, flip and bake on second side for 10-15 minutes (until golden brown)
  • Remove from oven and serve with tzatziki sauce, in a pita, or on a salad!

Video

Notes

Ingredient Substitutions
  • Chickpeas. I recommend using canned, drained rinsed chickpeas. If you cook your own, you will need about 1 1/4 cups cooked chickpeas. 
  • White onion. Any onion works well in this recipe. I have used red, white, and yellow all with great results.
  • Fresh Parsley & Cilantro. Fresh herbs are definitely the best choice when making this healthy falafel recipe. However if you have freeze-dried or frozen herbs those can work well too. 
  • Garlic powder. Fresh minced garlic can be used in place of garlic powder. 
  • Coriander and Cumin. There really are no substitutions for these two critical spices in this falafel recipe. 
  • Olive oil. Any neutral oil works well to grease the pan. I recommend olive oil, canola oil or avocado oil. 
  • Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 Tablespoons ground flaxseed. 
Store
Store in an airtight container in the refrigerator for 5-7 days.
Freeze
  1. Let falafel cool to room temperature.
  2. Place baked falafel in a single layer on a baking sheet and put in the freezer to “flash freeze” 
  3. After 3 hours, transfer frozen falafel to a freezer-friendly, airtight container.
  4. Simply reheat in the oven when ready to eat.

Serve

 

Nutrition

Serving: 1falafel | Calories: 38.1kcal | Carbohydrates: 5.4g | Protein: 1.4g | Fat: 1.4g | Potassium: 64.4mg | Fiber: 1.4g | Sugar: 0.3g | Vitamin A: 320IU | Vitamin C: 8.3mg | Calcium: 15mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




91 Comments

  1. 5 stars
    It is a great recipe however, my first attempt came out rather salty. Will put much much less than what is stated in the recipe. Otherwise, the flavour was great. Had no flax seed on hand so substituted ground chia seeds instead.

  2. Hello dear.
    I’m Arabian and I pretty much would like to try your version of baked falafel since I stopped eating frying goods but I do have a note to leave if you don’t mind me olacing it. In Arabian-made various falafel recipes no binding agent is needed as I also noticed some people rest the batter in the fridge for an hour before forming. I think the resting time allows natural juices to exude and help holding the batter just great and that’s it.
    As for some commenters who complained of salty results .. well, that is confusing since all you added was a considerable amount of salt. I hope it does not mislead newbies here. I will try this tomorrow and get back for a feedback. 👌🏻
    Thank you for posting your recipe. I think I will Love it.

  3. 5 stars
    This is my family’s new favorite! One of the best recipes I’ve ever tried – easy, healthy, delicious! They came out literally perfect, thank you so much

  4. The flavour of these falafel was FABULOUS. I haven’t had something so authentic since I was in Egypt… 15 years ago. However mine were pretty dry I soaked/ simmered my own beans as well though. So maybe that was the problem. Or Maybe a little olive oil ?? Great job

  5. How well does this recipe reheat? Want to make this for Easter Sunday for your sister but want to make ahead?
    Happy Easter!!

    1. I usually recommend reheating them in the oven! Or just mixing the “dough” together the night before and baking the day of!

  6. 5 stars
    I made these last night and they were amazing! My husband even enjoyed them and he is not a fan of vegetarian meals. I’ve made other Falafel recipes and they never turn our well. I also love that these are baked and not fried. Thanks so much for the recipe! I’ll be making them again this week!