Why You’ll Love Crispy Falafel Recipe
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The falafel turn delightfully crispy on the outside, while remaining moist and flavorful inside.
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Because it’s baked rather than deep-fried, it uses significantly less oil — making it lighter and easier to manage at home.
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It’s naturally gluten-free and vegan, so it fits a wide variety of dietary needs.
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Once the soaked chickpeas are ready, the rest moves swiftly — you just process, shape, and bake.
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It freezes well, so you can make a batch ahead and pull out extra falafel for salads, wraps, or quick meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Extra-virgin olive oil
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Dried (uncooked) chickpeas
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Red onion (roughly chopped)
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Fresh parsley (packed)
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Fresh cilantro (packed)
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Garlic cloves (quartered)
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Fine sea salt
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Freshly ground black pepper
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Ground cumin
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Ground cinnamon
Directions
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Preheat your oven to 375°F (190°C) and position a rack in the middle. Coat a large rimmed baking sheet with ¼ cup of olive oil.
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Drain and rinse the soaked chickpeas thoroughly.
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In a food processor, combine the chickpeas, red onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and 1 tablespoon of olive oil. Process until the mixture is well blended but still textured.
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Using your hands, scoop about 2 tablespoons of mixture and form into small patties about 2 inches wide and ½ inch thick.
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Place patties on the prepared baking sheet.
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Bake for 25 to 30 minutes, flipping halfway through, until both sides are deeply golden and crisp.
Servings and timing
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Yield: About 12 falafels
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Prep Time: 20 minutes (plus soaking time)
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Cook Time: 30 minutes
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Total Time: 50 minutes, plus chickpea soaking time
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Soaking Time: At least 4 hours, up to 24 hours
Variations
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Add fresh mint for a bright herbal twist.
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Mix in a pinch of ground coriander or cardamom for extra warmth.
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Form into balls instead of patties for a traditional shape.
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Serve in pita, over salad greens, or with roasted vegetables.
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Pair with tahini, hummus, yogurt-based sauces, or spicy harissa.
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Bake at a higher temperature (400°F) for an even crisper texture — just monitor closely to avoid burning.
Storage/Reheating
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Let cool, freeze on a tray until firm, then transfer to a freezer-safe container.
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Reheating: Bake at 350–400°F (175–200°C) for about 10 minutes, flipping halfway. Microwaving softens the texture but is acceptable for quick reheats.
FAQs
Can I use canned chickpeas instead of dried ones?
No. Canned chickpeas are too wet and won’t hold the falafel together properly, resulting in mushy or flat patties.
How long should I soak the dried chickpeas?
Soak for at least 4 hours, but preferably overnight or up to 24 hours for the best texture.
Can I make this ahead of time?
Yes. You can shape the patties ahead of time and refrigerate them for a few hours, or freeze them raw or cooked for later use.
How do I get the outside extra crispy without frying?
Use a generously oiled baking sheet, don’t overcrowd the pan, flip the falafel halfway through baking, and use a hot oven.
My falafel mixture is too crumbly and won’t hold together — what should I do?
Process the mixture a bit more or chill it for 30 minutes before shaping. Adding a small amount of chickpea flour can also help.
Can I bake them using a muffin tin instead of a baking sheet?
Yes, but it may change the way they brown and crisp, especially around the edges.
Is it necessary to flip the falafel halfway through baking?
Yes. Flipping ensures even browning and a crispy texture on both sides.
Can I use an air fryer instead of the oven?
Yes. Air fry at 375–400°F for 8–12 minutes, flipping once. Lightly brush with oil for best results.
How should I serve these falafel for best effect?
Serve warm in pita, over salads, in grain bowls, or with dips like hummus, tahini, or yogurt-based sauces.
Are these falafel healthy?
Yes. They are baked, not fried, and made from wholesome ingredients like chickpeas, herbs, and spices.
Conclusion
These crispy baked falafel are a delicious and healthy alternative to the fried version, with all the classic flavor and satisfying texture. They’re easy to make once your chickpeas are soaked, and they fit beautifully into a wide range of meals. Whether stuffed into pita, tossed over greens, or served with dips, they’re bound to become a favorite in your kitchen.
