Falafel

Why You’ll Love Falafel Recipe

This recipe gives you all the classic falafel flavor in a simple baked version that is easier to make at home. The chickpeas, herbs, garlic, and spices create a fresh, earthy, and savory bite, while a generous drizzle of olive oil helps the patties turn golden and crisp in the oven. It is also naturally plant-based, great for meal prep, and flexible enough to serve in wraps, salads, or snack plates.

Ingredients

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

• 1 cup uncooked chickpeas, soaked for 24 hours, drained, rinsed, and patted dry
• 1/2 cup chopped shallot or yellow onion
• 3 garlic cloves
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon baking powder
• 1 cup chopped fresh cilantro leaves and stems, patted dry
• 1 cup chopped fresh parsley leaves and stems, patted dry
• 1 tablespoon extra-virgin olive oil, plus more for drizzling

For serving:

• Pita bread
• Hummus
• Diced tomato and cucumber
• Fresh herbs such as parsley or mint
• Pickled red onions
• Tahini sauce

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Add the soaked chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil to a food processor.
3. Pulse until the mixture is well combined and finely ground, but not completely pureed. Scrape down the sides as needed.
4. Use a 2-tablespoon scoop to portion the mixture, then shape it into 12 to 15 thick patties with your hands. Do not pack them too tightly.
5. Arrange the patties on the prepared baking sheet and drizzle them generously with olive oil.
6. Bake for 14 minutes, then flip and bake for another 10 to 12 minutes, until golden brown and crisp on the outside.
7. During the last few minutes of baking, warm the pita in foil in the oven if desired.
8. Serve the falafel in pita bread with hummus, diced vegetables, fresh herbs, pickled onions, and tahini sauce.

Servings and timing

This recipe makes 4 servings.

Timing:

• Prep time: 15 minutes
• Cook time: 25 minutes
• Soaking time: 24 hours
• Total time: 24 hours 40 minutes

Variations

A few easy changes can make this recipe fit different tastes and meals. Swap the shallot for yellow onion if that is what you have on hand. For a milder falafel, reduce or omit the cayenne. You can shape the mixture into smaller balls instead of patties for party platters or mezze boards. For serving, try it with tzatziki instead of hummus, or add it to a grain bowl with rice, couscous, or quinoa. You can also pair it with lettuce, chopped cucumbers, tomatoes, and pickles for a fresh falafel salad plate.

Storage/Reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked falafel in a freezer-safe container or bag for up to 3 months.

To reheat from the fridge, warm the falafel in a 375°F to 400°F oven for about 8 to 10 minutes, or until heated through and crisp again. From frozen, reheat in a 400°F oven for about 10 minutes or a little longer as needed. Avoid microwaving if you want to keep the exterior crisp.

FAQs

Can I use canned chickpeas instead of dried chickpeas?

No. Canned chickpeas are too soft and moist for this recipe and can make the falafel mushy instead of light and crisp.

Do I have to soak the chickpeas for a full 24 hours?

An overnight soak works, but a full 24-hour soak gives the dried chickpeas plenty of time to soften for the best texture.

Why is my falafel mixture falling apart?

It may need a few more pulses in the food processor so the ingredients bind better. If it still feels too crumbly, chilling the mixture for a short time can help.

Can I fry these instead of baking them?

This version is designed for baking, but the mixture itself is based on traditional falafel ingredients and can be adapted for frying if you are comfortable with that method.

How do I know when the falafel is done?

The outside should be golden brown and crisp, while the inside should feel set and tender rather than wet.

Can I make the mixture ahead of time?

Yes. You can prepare the mixture ahead and keep it covered in the refrigerator for up to a day before shaping and baking.

What is the best way to serve falafel?

Pita sandwiches are a classic option, but falafel is also great in grain bowls, salads, or as part of a mezze platter with dips and fresh vegetables.

Is this recipe gluten-free?

The falafel itself does not include flour, so it can be gluten-free. Just make sure to serve it with gluten-free pita or sides if needed.

Can I freeze cooked falafel?

Yes. Let it cool completely, then freeze it in a sealed container or freezer bag. Reheat in the oven for the best texture.

What sauces go well with falafel?

Tahini sauce and hummus are classic choices. Tzatziki, yogurt sauce, or a lemony herb dressing also work well.

Conclusion

This baked falafel is a flavorful, satisfying recipe that is easy to make at home with simple ingredients and a little planning ahead. The combination of chickpeas, herbs, garlic, and spices creates a fresh and hearty dish that works beautifully in pita sandwiches, bowls, and platters. Once you try it, it is easy to see why falafel becomes a regular favorite.