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    Home » Holidays » Ramadan Recipes » Suhoor » Crispy Baked Falafel

    Crispy Baked Falafel

    5 from 5 votes
    April 14, 2020 (last updated January 16, 2022) by Amina Al-Saigh

    Jump to Recipe Print Recipe

    This post may contain affiliate links.

    What's not to love? Crispy on the outside, soft on the inside, baked, healthy AND vegetarian! These crispy baked Falafel are everything you could hope for so you don't have to feel guilty after having seconds. Traditional Falafel are deep fried but we all know deep frying comes with a hefty calorie count, and truth be told, I actually hate doing it (grease everywhere - no thanks!). So why not bake them? Trust me - the taste is there!

    Crispy baked falafel patties on a plate, garnished with lemon slices and cilantro leaves.

    Anyone with kids would know how hard it is to get them to eat their vegetables. This is why I love making this crispy baked Falafel recipe so much, every time I make it my son devours them! So does my husband (it's hard getting him to eat vegetables too). If you like creating weekly meal plans, this is a great vegetarian recipe to add to meatless Mondays. It's especially convenient because you can prepare it ahead of time and freeze them before cooking.

    Crispy baked falafel patties on a plate, garnished with lemon slices and cilantro leaves.

    How to make the best crispy falafel

    • It's important to use dry chickpeas for this recipe. Using canned chickpeas will yield a very moist mixture which won't hold when forming into patties
    • Dry chickpeas usually double in size after soaking for 24 hours. They don't need to be boiled for this recipe
    • If you do use canned chickpeas, you can add a bit of flour until you feel the mixture is holding firm. This will compromise the taste slightly
    • Make sure to refrigerate the mixture for at least 1 hour to help it firm up
    • When forming the patties, make sure they aren't too thin, otherwise they will taste dry after cooking. You need a thickness of ½ to ¾ of an inch

    How to freeze falafel

    • You can freeze cooked falafel by allowing them to come to room temperature after baking. Then place them on a cookie sheet lined with wax paper in one layer. Freeze them for a few hours until frozen, then place them in freezer bags. Cook them by thawing in the fridge then bake them again to re-heat. They should last several months.
    • You can also freeze uncooked falafel. Form them into patties then place them on a cookie sheet lined with wax paper. Allow them to freeze then store in freezer bags. Thaw in the fridge and bake them as directed in the recipe.

    For more healthy baked recipes, check out:

    • Eggplant Fatteh
    • Easy Sheet Pan Chicken Shawarma
    • Honey Za'atar Chicken

     

    crispy baked falafel served in a plate with a dipping sauce

    Crispy Baked Falafel

    These crispy baked falafel are delicious, so easy to make and super healthy. Make a large batch and freeze them for meal planning!
    5 from 5 votes
    Print Pin Rate
    Course: Main
    Cuisine: middle eastern
    Keyword: baked falafel, crispy falafel, healthy, vegetarian
    Cook Time: 50 minutes
    Servings: 20 -22 patties
    Author: Amina Al-Saigh

    Ingredients

    • 4 cups of chickpeas after soaking overnight equivalent to approx. 2.5 cups of dry chickpeas before soaking
    • 2 cups parsley packed
    • ½ cup cilantro packed
    • ¾ onion quartered
    • 6 garlic cloves
    • 1.5 tsp salt
    • 1.5 tsp cumin
    • 1 tsp baking soda
    • ½ tsp black pepper
    • 3 tbsp olive oil in mixture
    • ½ cup olive oil to bake Falafel

    Instructions

    • Add the onion and garlic to a food processor and process for a minute
    • Next add the chickpeas, parsley, cilantro, olive oil, baking soda and all the spices and process for a few minutes until well combined and mixture holds together
    • Refrigerate for a minimum of 1 hour (do not skip this)
    • Add the ½ cup olive oil on a baking sheet and spread evenly
    • Form the Falafel patties ensuring they are not too thin (approx ½ - ¾ inch thick) and place on the baking sheet
    • Bake at 375F for 25 mins, then flip Falafel and rotate pan, and bake for a further 20-25 mins until golden brown

    Notes

    Dry chickpeas will double in size once you soak overnight. Therefore start with about 2-2.5 cups of dry chickpeas to get 4 cups soaked chickpeas
    Using canned chickpeas will yield a much more moist dough and may not hold into patty shapes. You may need to add flour. But using dry chickpeas is recommended for optimum results.
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    Reader Interactions

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      Comments

    1. Margo says

      March 11, 2022 at 7:06 pm

      5 stars
      So good and light! This recipe packs a lot of flavor. Thank you.

      Reply
      • Amina Al-Saigh says

        March 19, 2022 at 2:57 am

        Awesome - so glad you enjoyed it!

        Reply
    2. Noemie says

      May 31, 2021 at 7:06 am

      5 stars
      Hey Amina
      Thank you so much for your recipe. I also always thought it can not have test and shape without being deep fried but it was perfect

      Reply
      • Amina says

        June 08, 2021 at 3:47 am

        So glad you enjoyed it Noemie! 🙂

        Reply
    3. Hiba says

      January 05, 2021 at 4:47 am

      5 stars
      Super yummy and healthy! Thanks!

      Reply
    4. Liz says

      May 07, 2020 at 6:14 am

      5 stars
      I just made this today, amazing! Really amazing, I was always told you could never bake falafel only deep fry it . I used much less oil in my batch, about 2 tablespoons on the batch itself. And about 2 tablespoons in the baking pan, and sprinkled a drop on each piece of falafel. I had to use a small sauce container to really press the falafel in shape and carefully put it on the baking pan, other than that this was a very easy recipe! Definitely much lighter than traditional fried falafel ???? this lady has good recipes ????

      Reply
    5. Rasha says

      May 06, 2020 at 4:53 am

      5 stars
      Omg I just loved the falafel..They turned out soo perfect exactly the way we used to eat when we were in Saudi????????????

      Reply
      • Amina says

        May 07, 2020 at 5:30 am

        I'm so happy that you loved the recipe Rasha! Thanks for the review!

        Reply

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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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