This Baked Falafel Recipe is packed with chickpeas and fresh herbs, bursting with flavor, and baked in an irresistible herbed olive oil blend.
author’s note
The Baked Falafel I Fell In Love With In Israel!
Falafel was everywhere when I spent time in Israel. Street stands served warm pita stuffed with fresh falafel, chopped salad, tahini, and pickles. The smell alone was enough to make me stop every single time.
I even took a few cooking classes while I was there and learned how traditional falafel is made. The flavor comes from soaked chickpeas, tons of fresh herbs, garlic, and warm spices. What surprised me most was how simple the ingredients were.
Once I got home, I started experimenting with my own version. I wanted something that captured those same bold flavors but was easier to make in a home kitchen. Frying can be messy and time consuming, so I started testing baked versions instead.
After quite a few batches, this baked falafel recipe became the one I loved most. The patties bake in a mixture of olive oil, pepperoncini juice, and herbs that adds incredible flavor while helping them crisp up in the oven.
Baked Falafel Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Dried Chickpeas | Always use dried chickpeas soaked overnight. Canned chickpeas are too soft and contain too much moisture. |
| Fresh Herbs | Use parsley, cilantro, and green onions. Dill can be added if you like extra herb flavor. |
| Garlic | Use generously, but adjust the amount according to preference. |
| Warm Spices | Cumin, coriander, and paprika create classic falafel flavor. Add cayenne if you want heat. |
| Baking Powder | Helps the falafel stay lighter and softer inside. |
| Flour | Helps bind the mixture together. Chickpea flour or whole wheat flour both work well. |
How To Make This Baked Falafel Recipe
- Chickpeas: Place chickpeas in a bowl with water and soak overnight until softened.
- Blend: Add chickpeas, herbs, garlic, spices, baking powder, flour, olive oil, and broth to a food processor. Blend until finely chopped but not completely smooth.
- Prepare tray: Whisk oil, pepperoncini juice, and seasoning. Spread mix over a pan.
- Shape falafel: Scoop the mix and form into small discs. Place them on the tray.
- Bake: Bake, flipping halfway through so both sides become golden.
chelsea’s recipe tip
My Favorite Ways To Enjoy Falafel
- Falafel bowl: Serve over couscous, rice, or greens with tomatoes, cucumbers, olives, red onion, feta, and sauces.
- Wrap: Stuff pita bread with lettuce, veggies, falafel, and hummus or tzatziki.
- Falafel salad: Add a few warm patties to a Greek salad.
- Appetizer platter: Serve this baked falafel recipe with hummus, baba ganoush, tahini sauce, and warm pita.
Storage
Refrigerate: Keep baked falafel recipe in an airtight container in the fridge for up to 4 days.
Freeze: Lay them out in a single layer, then move 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. You can reheat frozen falafel directly from the freezer.
More Flavorful Vegetarian Recipes:
Baked Falafel Recipe
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1-1/4 cups dried chickpeas
- 1 cup coarsely chopped flat-leaf parsley
- 1 cup coarsely chopped cilantro
- 1 cup thinly sliced green onions
- 6 cloves garlic coarsely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons salt
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1/4 cup vegetable broth or water
- 1/4 cup jarred pepperoncinis liquid
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
Instructions
- Place chickpeas in a large bowl, with plenty of room for expansion, and add lots of cold water. Leave out to soak overnight, about 8–12 hours or until tender. They can soak for up to 2 days—just keep them covered in the fridge for longer periods of time.
- Preheat oven to 375°F. Drain chickpeas well and add to a large food processor. Add in parsley, cilantro, and green onions. Add chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth. Pulse for 3–5 minutes on high speed, scraping down the sides as needed. Blend until chickpeas are broken down and herbs are well incorporated.
- Set out a large sheet pan. In a small bowl stir together the olive oil, 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.
- Using a 1/8-cup measuring cup, 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 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 fresh out of the oven with sauce of choice. Make falafel wraps or bowls (see note 1).
Recipe Notes
- 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, sliced Persian cucumbers, halved Kalamata olives, thinly sliced red onions, feta cheese, and toasted pita bread. Add sauces such as hummus, tzatziki, baba ghanoush, or tahini sauce.
- In a wrap: Fill a large pita or tortilla with lettuce, cherry tomatoes, veggies, feta cheese, and sauce; I suggest hummus or tzatiziki.
- In a salad: I love this Greek salad with a few falafel patties added in.
- As an appetizer: Serve falafel with a variety sauces to dip in! Use sauces like hummus, tzatziki, baba ghanoush, or tahini.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THIS IS THE WORLD’S BEST FALAFEL! As Chelsea’s employee and sister, I am completely obsessed with this recipe! I am a vegetarian and have tried countless different falafel recipes at home and in restaurant and these are hands down my favorite!