Crispy Baked Falafel Recipe (2024)

This baked falafel recipe is crispy on the outside and tender on the inside without the frying step! Made with simple pantry ingredients, it's a great weeknight dinner, and works well for meal prep!

This crispy baked falafel recipe is one of our favorite vegetarian weeknight meals that is quick and easy. Want to save even more time? Cook them up as crispy air fryer falafel, in under 10 minutes!

We've cracked the code on the ultimate crispy baked falafels, with perfect texture and flavor! They are soft in the middle, crispy on the outside and so easy to make.

Best of all, there's no frying required for these crispy baked falafel! Just combine the ingredients in your food processor, shape, bake, and enjoy!

What Are Falafel?

Falafel are small chickpea balls or fritters that are mashed or blended together, then deep-fried. While the origins of the falafel is a contentious topic of debate, they are generallyassociated with the Middle East.

With a base of chickpeas, you can put your own spin on falafel by adding a variety of spices, garlic, onion, parsley and other herbs. If you are looking for authenticity, check out theseeasy authentic falafels!

ingredient notes

• dried chickpeas-you absolutely need dried chickpeas for this recipe; canned or cooked chickpeas come out mushy and do not have the right texture. Soak 1 cup of chickpeas overnight before blending the mixture together.
• egg -the egg in this recipe helps bind the falafel together; I do not know if a flax egg would work the same. Drop us a comment below if you give it a try!
• cayenne -this gives the falafels a little heat, if you plan to serve to children, you might want to reduce or omit it.
• baking powder - helps to make the falafel light, tender, and fluffy on the inside
• garlic - we used fresh minced garlic cloves for lots of flavor

step by step directions

Soak Chickpeas

Soak 1 cup of dried chickpeas in 4 cups of water overnight.

Prepare chickpeas

Preheat the oven to 400°F. After soaking the chickpeas, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade.

Pulse for 1-2 minutes, until the mixture resembles the image above. It should be processed into small pieces but not completely pureed. Add the minced garlic, cumin, coriander, cayenne, baking powder, salt, pepper, and egg. Process using the pulse function on the processor until all ingredients are well mixed in.

Shape

Using a 1.5 tablespoon cookie scoop, form disk-shaped falafels, patting them into shape with your hands and arranging on a parchment-lined baking sheet.

Note: Falafels will be delicate, so be careful. Having slightly damp hands helps form them into shape.

Bake

Carefully brush tops with olive oil. Bake for 15-20 minutes at 400ºF, until lightly golden. VOILA!

FAQ

Storage

Although they may dry out slightly after storing in the fridge, crispy baked falafel can be cooked ahead and reheated.

1. Cool completely, then store in an air tight container.
2. Refrigerate for up to 4 days.
3. Reheat at 350°F in the air fryer for 3-5 minutes, until warmed through and crisped back up.