Go Back
To make crispy baked falafel, you need these basic ingredients: - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 1 small onion, coarsely chopped - 2 cloves fresh garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 2 tablespoons flour (choose whole wheat or all-purpose) - 2 tablespoons extra virgin olive oil - Salt and freshly cracked pepper to taste These ingredients create the perfect blend of flavors and texture. You can also add extra flavor with these optional ingredients: - 1 teaspoon chili powder or smoked paprika Adding these spices gives your falafel a smoky or spicy kick. It's a fun way to customize your dish. If you lack some ingredients, here are simple swaps: - Use dried herbs if fresh parsley and cilantro are not available. - Canned beans can replace chickpeas if needed. - You can try almond flour or chickpea flour instead of regular flour. These substitutes keep your falafel tasty and enjoyable. For the full recipe, check out the complete instructions on making crispy baked falafel. Start by preheating your oven to 400°F (200°C). This temperature gives the falafel a nice crunch. Next, line a large baking sheet with parchment paper. This keeps the falafel from sticking. In a food processor, add these ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 1 small onion, coarsely chopped - 2 cloves fresh garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 2 tablespoons flour (you can use whole wheat or all-purpose) - 2 tablespoons extra virgin olive oil - Salt and pepper to taste If you want some heat, add 1 teaspoon chili powder or smoked paprika. Pulse the mixture until it is coarse and chunky. Don’t over-process it into a puree. Scrape the sides of the bowl often to mix well. The mix should hold its shape. If it feels too wet, add another tablespoon of flour. Now, use your hands to scoop out the mix. Shape it into small balls or patties, about 1.5 inches wide. Place the shaped falafel on the baking sheet, leaving space between each one. To make them extra crispy, lightly brush or spray the tops with olive oil. This helps them brown nicely as they bake. Bake the falafel in the oven for 20-25 minutes. Halfway through baking, gently flip each falafel. This ensures they brown evenly. When done, they should be golden brown and crispy on the outside. To enjoy, serve the falafel hot with warm pita bread, creamy tahini sauce, or a fresh salad. For the full recipe, check out the detailed steps provided earlier. To get crispy baked falafel, focus on texture. Use canned chickpeas for ease. Drain and rinse them well. This step removes excess starch and moisture. A food processor is your best tool. Pulse the mixture until it's chunky, not smooth. You want small bits of herbs and chickpeas to stay visible. If the mix feels too wet, add a bit more flour. This helps the falafel hold their shape while baking. One common mistake is over-processing the mixture. If you blend too long, your falafel will turn into a paste. This prevents crispiness. Another mistake is overcrowding the baking sheet. Leave space between each piece. This allows hot air to circulate and creates a crunchy exterior. Lastly, don’t skip the oil brush! A light coating of olive oil gives a golden, crispy finish. Serve your crispy baked falafel with warm pita bread. Add creamy tahini sauce for a rich flavor. A tangy tzatziki complements the spices well. For a fresh twist, pair falafel with a vibrant salad. Stack them in a basket lined with parchment paper for a nice look. Use fresh herbs to garnish for added color and flavor. This makes your meal inviting and delicious! {{image_4}} You can easily spice up your falafel. Just add chili powder or smoked paprika to the mix. This will give your falafel a nice kick. If you love heat, try adding more than one teaspoon. You can also mix in some diced jalapeños for extra spice. They will blend well with the chickpeas and herbs. Want a lighter taste? Use fresh herbs to make your falafel pop. You can swap parsley and cilantro with dill or mint. Each herb adds a unique flavor. For a Mediterranean twist, mix in some fresh basil. This will give your falafel a fresh and zesty taste. Making vegan or gluten-free falafel is simple. Use chickpeas as your base, as they are naturally vegan. For gluten-free options, replace regular flour with chickpea flour or almond flour. This keeps them crispy and tasty. You can also add ground flaxseed for extra binding. It works well in the mix and keeps your falafel together. Explore these variations to find your perfect falafel flavor. Check out the Full Recipe for a classic version. To keep your falafel fresh, place it in an airtight container. Make sure the falafel cools down first. You can store it in the fridge for up to 4 days. When you want to eat it, just take out what you need. Reheating falafel is easy. You can use the oven or a skillet. If using the oven, preheat it to 375°F (190°C). Place the falafel on a baking sheet and heat for about 10-15 minutes. If you prefer a skillet, warm it over medium heat for about 5 minutes on each side. This will help keep it crispy. You can freeze falafel for later use. First, shape the falafel but do not bake them. Place them on a baking sheet in a single layer. Freeze them for about 1-2 hours until solid. Then, transfer the frozen falafel to a freezer bag. They can stay in the freezer for up to 3 months. When you’re ready to eat, bake them straight from the freezer. Just increase the baking time by a few minutes. Enjoy your delicious crispy baked falafel whenever you want! For the complete recipe, check out the Full Recipe. To achieve crispy falafel, start with dry chickpeas. Soak them overnight instead of using canned ones. This helps the falafel hold its shape and gets a better texture. Next, don’t skip the olive oil. A light brush on top enhances crispiness. Bake them at a high temperature, around 400°F (200°C). Flipping them halfway ensures even browning. Yes, you can make falafel ahead of time! Shape the falafel balls or patties and store them in the fridge. They can stay fresh for about 24 hours. For longer storage, freeze them before baking. Place them on a baking sheet to freeze individually, then transfer them to a sealed bag. When ready, bake them directly from the freezer—just add a few extra minutes to the cooking time. Check the color and texture of the falafel. They should be golden brown on the outside. A crispy shell indicates they are done. You can also gently press one; it should feel firm and not mushy. If you want to be sure, use a food thermometer. The internal temperature should reach about 165°F (74°C). Enjoy your crispy baked falafel hot! For the full recipe, check out the earlier section. You now know how to make crispy baked falafel at home. We covered essential and optional ingredients, along with great substitutions. I shared step-by-step instructions for preparation, shaping, and baking. You learned tips for perfect texture, common pitfalls, and serving suggestions. We explored tasty variations and storage methods to keep them fresh. Remember these hacks for your next cooking session, and enjoy making falafel your way!

Crispy Baked Falafel

Make your meals healthier and tastier with crispy baked falafel! This easy recipe combines chickpeas, fresh herbs, and spices for a deliciously crunchy bite. Perfect for a healthy lunch or dinner, you can enjoy them in pita, salads, or with your favorite sauces. With just 15 minutes of prep and a little baking time, you can bring this Mediterranean delight to your table. Click through to discover the full recipe and tips for serving!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 small onion, coarsely chopped

2 cloves fresh garlic, minced

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

2 tablespoons flour (choose whole wheat or all-purpose)

2 tablespoons extra virgin olive oil

Salt and freshly cracked pepper to taste

Optional: 1 teaspoon chili powder or smoked paprika for a smoky, spicy flavor

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.

    In a food processor, add the rinsed chickpeas, coarsely chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, baking powder, flour, olive oil, salt, and pepper. If you enjoy a bit of heat, sprinkle in the chili powder or smoked paprika at this stage.

      Pulse the mixture until it reaches a coarse, chunky texture—be careful not to over-process to a puree. Stop occasionally to scrape down the sides of the bowl to ensure an even mix. The mixture should be firm enough to hold its shape; if it feels too wet, incorporate an additional tablespoon of flour.

        Using your hands, scoop and shape the mixture into small balls or patties, roughly 1.5 inches in diameter, and arrange them on the prepared baking sheet with space between each.

          For added crunch, lightly brush or spray the tops of each falafel with olive oil. This will help achieve a deliciously crispy exterior while they bake.

            Bake in the preheated oven for 20-25 minutes. About halfway through, gently flip each falafel over to ensure even browning. They should come out golden brown and crispy on the outside.

              Serve these delightful falafels hot, accompanied by warm pita bread, creamy tahini sauce, tangy tzatziki, or a vibrant fresh salad for a complete meal.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Stack the falafels in a small basket lined with parchment paper, and serve with dipping sauces on the side, garnished with a sprinkle of fresh herbs for an inviting touch.