Description
This Oven-Baked Falafel recipe offers a healthy and delicious twist on traditional falafel by baking instead of frying. Made with soaked chickpeas, fresh herbs, and aromatic spices, these falafel balls are crispy on the outside and tender on the inside, perfect for serving with pita, tahini sauce, and fresh Mediterranean salad.
Ingredients
Scale
Falafel
- 2 cups uncooked dried chickpeas
- 1/2 teaspoon baking soda
- 1 teaspoon chickpea flour
- 1 teaspoon baking powder
- 1 cup parsley leaves
- 3/4 cup cilantro leaves
- 1/2 cup fresh dill
- 1 small yellow onion, quartered
- 7 to 8 garlic cloves, peeled
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne powder (optional)
- Kosher salt to taste
- 2 tablespoons sesame seeds
- Extra virgin olive oil, for coating
To Serve
- Tahini sauce
- Hummus
- Pita pockets
- Mediterranean cucumber tomato salad or sliced cucumbers and tomatoes
- Baby arugula
- Pickles such as pickled turnips
Instructions
- Soak the chickpeas: Place dried chickpeas and baking soda in a large bowl, cover with at least 2 inches of water, and soak overnight for at least 18 hours until softened and tender.
- Prepare the falafel mixture: Drain and pat dry the soaked chickpeas once they break apart easily. In a food processor, combine chickpeas, chickpea flour, baking powder, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, optional cayenne, and salt. Pulse in 40-second bursts until the mixture is well combined but not pureed, maintaining some texture.
- Chill the mixture: Transfer the falafel mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to 24 hours to allow flavors to meld and mixture to firm up.
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Lightly oil a baking sheet to prevent sticking.
- Form the falafel balls: Stir sesame seeds into the chilled mixture. Wet your hands to prevent sticking and shape the mixture into balls about 1/2-inch thick, roughly 1 tablespoon each. Arrange evenly on the oiled baking sheet and brush the tops lightly with olive oil.
- Bake the falafel: Bake for 8 minutes, then flip each falafel to the other side and continue baking for another 7 to 12 minutes until golden brown and cooked through.
- Serve: Allow falafel to cool a few minutes before serving. Enjoy hot as part of a mezze platter or stuffed into pita pockets with tahini, hummus, baby arugula, cucumber tomato salad, and pickles for a complete meal.
Notes
- Soaking chickpeas overnight is essential for the right texture; do not use canned chickpeas.
- Do not over-process the falafel mixture to avoid it becoming a paste; a slightly coarse texture works best.
- Brushing the falafel with olive oil prior to baking helps achieve a crispy exterior.
- Optional cayenne pepper adds heat; adjust to taste or omit if preferred.
- Falafel can be refrigerated for up to 24 hours before baking to deepen flavors.
- Serve immediately after baking for best texture, or reheat gently to retain crispiness.
