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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!
Course Main
Cuisine middle eastern
Keyword baked falafel, crispy falafel, healthy, vegetarian
Cook Time 50 minutes
Servings 20 -22 patties


  • 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


  • 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


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.