Name: Crispy Falafel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (do not substitute canned); ½ teaspoon baking soda; 1 cup chopped fresh parsley; ¾ cup chopped fresh cilantro; ½ cup chopped onion; 4 cloves garlic, peeled; 1½ teaspoons ground cumin; 1½ teaspoons ground coriander; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper (optional); 1 tablespoon lemon juice; ½ teaspoon baking powder; 1–2 tablespoons all-purpose flour or chickpea flour; Neutral oil for pan-frying (such as avocado oil or grapeseed oil)

Why You’ll Love Crispy Falafel Recipe

Crispy exterior without deep frying
Naturally vegan and gluten-free
Baked with heart-healthy olive oil
Perfect for salads, wraps, or mezze platters
Freezer-friendly for future meals
Great for meal prep or entertaining
Loaded with fresh herbs and spices
Easy to double the batch
Less greasy than traditional fried falafel
A healthier take on a Middle Eastern favorite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dried chickpeas (soaked for at least 4 hours or overnight)
Yellow onion
Garlic cloves
Fresh parsley
Fresh cilantro
Ground cumin
Ground coriander
Salt
Baking soda
Olive oil (for baking)

Directions

Soak dried chickpeas in water for at least 4 hours or overnight until softened.
Drain and rinse the chickpeas thoroughly.
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking soda. Pulse until the mixture resembles a coarse meal—don’t over-process.
Chill the mixture for 30 minutes for easier shaping.
Preheat the oven to 425°F (218°C) and coat a rimmed baking sheet with olive oil.
Scoop and shape the mixture into 12 small patties using your hands or a cookie scoop.
Place on the prepared baking sheet and lightly brush or roll them in the olive oil.
Bake for 25–30 minutes, flipping halfway, until golden brown and crispy on both sides.
Serve hot, warm, or at room temperature with your favorite accompaniments.

Servings and timing

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus soaking time)
Yield: 12 falafel patties (serves 4)

Variations

Add a pinch of cayenne pepper or red chili flakes for heat
Include sesame seeds in the mixture for added texture
Use fresh mint in place of some parsley or cilantro for a different herbal twist
Serve in pita with pickled onions and tahini sauce for a traditional approach
Crumble over salads or grain bowls for a protein boost
Make mini versions for appetizer platters
Swap baking soda with baking powder for slightly puffier falafel
Add lemon zest for extra brightness
Try air frying instead of baking for a crispier finish
Blend in spinach or kale for extra greens

Storage/Reheating

Store cooked falafel in an airtight container in the fridge for up to 5 days
Reheat in a 375°F oven or toaster oven for 8–10 minutes until warmed through and crisp
Freeze cooked falafel in a single layer, then transfer to a container; reheat straight from frozen in the oven
Unbaked mixture can be stored in the fridge for up to 3 days before baking
Avoid microwaving to maintain crispiness

FAQs

1. Can I use canned chickpeas for this recipe?

No, canned chickpeas are too soft and wet for falafel. This recipe only works with soaked dried chickpeas.

2. Can I fry these instead of baking?

While this recipe is designed for baking, you could pan-fry the patties in shallow oil for a crispier result. Adjust cooking time as needed.

3. How do I keep my falafel from falling apart?

Make sure the mixture is well-processed but not over-blended, and be sure to chill it before shaping.

4. What if I don’t have cilantro?

You can use all parsley or substitute fresh mint or dill, though the flavor will be slightly different.

5. Can I make the falafel mix ahead of time?

Yes, you can refrigerate the mixture for up to 3 days before shaping and baking.

6. Is this recipe freezer-friendly?

Yes, baked falafel freezes well. Let them cool completely before freezing, and reheat in the oven when ready to serve.

7. What’s the best way to serve falafel?

Serve in pita bread, over greens, or alongside dips like hummus or tzatziki. They’re also great in grain bowls.

8. Can I bake these in an air fryer?

Yes, air frying is a great option. Cook at 375°F for 10–12 minutes, flipping halfway through.

9. Why use baking soda in falafel?

Baking soda helps to soften the chickpeas and gives the falafel a lighter texture during baking.

10. What if I don’t have a food processor?

You can use a high-speed blender in short pulses, but you may need to scrape down the sides often and work in batches.

Conclusion

This crispy baked falafel recipe is a delicious, healthier alternative to the traditional fried version. With its herbaceous flavor, satisfying texture, and wholesome ingredients, it’s a versatile dish that fits beautifully into everything from wraps and salads to party platters. Simple to make, freezer-friendly, and packed with protein, it’s a must-try for anyone looking to bring bold Middle Eastern flavor into their kitchen.