Crispy Homemade Baked Falafel Recipe

Hello falafel fans! Throw away the deep fryer—your oven makes the lightest, crispiest, tenderest falafel for fluffy pita pockets or salads.


– 1 cup dried/uncooked chickpeas (See Kelly’s Notes) – 1/2 cup packed fresh parsley leave – 1/2 cup packed fresh cilantro leave – 1/2 cup chopped white onion – 3 cloves garlic, roughly chopped – 1 teaspoon ground cumin – 1/2 teaspoon salt – 1/2 teaspoon baking powder – 2 teaspoons fresh lemon juice – 3 Tablespoons olive oil


In a large bowl, cover chickpeas with 4 inches of water. Cooked beans triple in volume. Let chickpeas soak 12–24 hours. Chickpeas are done when they break easily with your fingers.

Step 1

After draining, pulse chickpeas with parsley, cilantro, onion, garlic, cumin, salt, baking powder, and lemon juice. Scrape sides to mince, not purée. 

Step 2

Don't overmix or the falafel will be loose. Keep the mixture together when crushing into balls. Salt and taste combination.

Step 3

Heat the oven to 375°F and grease a baking sheet with half the olive oil. Press 1.5-inch balls into falafel patties. On oiled baking sheet, brush falafel with remaining olive oil. 

Step 4

Bake falafel for 15 minutes, turn, and bake for 10 more minutes until golden brown. Falafel in pita bread with tahini sauce and veggies or over a salad provides protein.

Step 5


– Calories: 58kcal,  – Carbohydrates: 7g,  – Protein: 2g,  – Fat: 3g,  – Saturated Fat: 1g,  – Sodium: 62mg,  – Potassium: 118mg,  – Fiber: 2g,  – Sugar: 1g, – Vitamin A: 161IU,  – Vitamin C: 3mg,  – Calcium: 20mg, – Iron: 1mg

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