Learn how to make this healthy Baked Falafel recipe following my simple steps! Make your falafel recipe baked, not deep-fried like so many recipes call for! This homemade falafel recipe creates delicious patties made from chickpeas and herbs that are full of fresh flavors.
This is the point where I remind you that I’m just a simple, small-town girl who grew up with a very limited palate. When I’ve traveled internationally I have often-times struggled with eating the strange food.
Falafel would have definitely been on my list of no-no food up through my early 20’s. I just wasn’t into anything weird.
I think it was my journey from omnivore to vegetarian (over 20 years ago), and then vegan, plant-based diet (around 13 years ago) that had a big impact on my taste buds! Now I eat all the weird food I used to hate — like beets, tomatoes, and chickpeas.
It’s one reason I’m so pleased to share with you this easy falafel recipe baked…not fried!
Is baked falafel healthy?
Falafel is a great source of fiber and plant-based nutrients. However, the average falafel is high in fat because they’re typically deep-fried. Preparing baked falafel reduces unnecessary fat and calories, making them even healthier.
Can I used canned chickpeas for falafel?
You can absolutely use canned chickpeas to make homemade falafel. Although traditional falafel recipes call for dried, uncooked chickpeas, it’s easy and delicious to make them using canned chickpeas.
How to Make Baked Falafel
We’re setting out to make the best falafel recipe! Of course, you might be interested in my Air Fryer Falafel recipe too. It’s a different method of cooking the falafel.
But today? We’re talking baking falafel. Let’s DO this! To begin, let’s talk about ingredients.
These are the ingredients for this healthy falafel recipe:
- Chickpeas — Yes, authentic recipes call for dried chickpeas, but I use canned chickpeas to keep things simple and they still taste great!
- Onion & Garlic — This recipe is loaded with onion and garlic which contributes to the amazing flavor.
- Lemon juice — We’ll add just a bit of lemon juice to contribute to the fresh flavor and to add some moisture to the falafel batter.
- Fresh Parsley Leaves — You can find fresh parsley leaves in the produce section of most grocery stores. Don’t forget your reusable produce bags!
- Fresh Cilantro Leaves — Fresh cilantro is usually available in the produce section as well. Adding both fresh parsley and cilantro adds great flavor and color to these easy baked falafel!
- Baking Powder — We add baking powder to the batter to give it some lift. This will help prevent your baked falafel from becoming mushy.
- Cumin — There are a number of different seasonings you could add to your falafel, but I have settled on cumin. It adds great flavor and blends very well with the parsley and cilantro.
- Salt — We’re adding just a bit of salt to enhance the flavor profile.
- Flour — The flour is a binder that helps hold the patties together. You can use all-purpose flour or gluten-free flour to make gluten free falafel.
- Olive Oil — We’ll brush the falafel patties with some olive oil before baking to help them get a little crispy!
That’s it! These are the ingredients for typical oven baked falafel recipes.
If you’re wondering how to make falafel baked, I’m here to tell you it’s easy! First, you’ll make the recipe for falafel batter. To dose, combine everything (except for the oil) in a food processor and pulse away!
Thanks to the fresh parsley and cilantro, you’ll get a beautiful, green batter. Transfer the batter to a sealable container, cover, and refrigerate for at least an hour.
Make ahead tip: You can make the batter up to 3 days before making the falafel. The batter will keep in the fridge no problem!
Once the dough has chilled, now it’s time to get these homemade falafel baked!
Now, let’s talk about how to bake falafel. First, I use a cookie dough scoop to portion out roughly a tablespoon of batter on a pan covered with parchment paper. Spread them about 1 – 2 inches apart.
You can leave them as is to make baked falafel balls. Or use your fingers or the back of the scoop to flatten the balls into patties.
Then brush the top with olive oil and bake for 10 – 12 minutes. Use a spatula or tongs to flip the patties and return to the oven for another 10 – 12 minutes. I like a nice, crispy edge to my chickpea falafels so bake them until the crust is golden brown.
Make the Vegan Yogurt Cucumber Sauce
There are a number of sauces you could add to your falafel, however, this Vegan Yogurt Cucumber Sauce is a favorite. Simply combine vegan yogurt with chopped cucumbers, lemon juice, and dried dill. Then drizzle this over baked falafel patties!
How to Serve Baked Falafel
You can serve easy baked falafel on a salad with lots of chopped romaine lettuce, red onions, and cucumber slices. But it’s also pretty tasty if you stuff all of those same ingredients in a toasted pita!
Also, make a delicious Falafel Sandwich for a delicious and healthy meal!
Vegan Mediterranean Recipes
You’ve heard how heathy the Mediterranean diet is. So, does that mean you’re looking for more vegan Mediterranean recipes? Here are some of my favorites:
- Spread this Green Hummus over any of your favorite veggie burgers, salads, and falafel too
- This Vegan Pasta Salad is easy and delicious. I love using gluten-free pasta too
- Looking for a vegan low-carb recipe? This Cauliflower Salad is a perfect healthy side dish
- I love making Vegetarian Baked Ziti on Sundays so we can enjoy leftovers the rest of the week
- For even more Vegan Mediterranean Recipes check out my recipe finder tool!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Baked Falafel with Vegan Yogurt Cucumber Sauce
For the Falafel
- 1 15 oz can chickpeas , drained
- 1 cup chopped white onion
- 6 small cloves garlic
- 1 tablespoon lemon juice
- 1 cup lightly packed parsley leaves
- 1/2 cup lightly packed cilantro leaves
- 1 teaspoon baking powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 cup flour (either all-purpose flour or 1:1 gluten free flour)
- 1 tablespoon vegetable oil for sauteing
For the Vegan Yogurt Cucumber Sauce
- 1 cup vegan plain yogurt (not vanilla flavored)
- 1/4 cup chopped cucumbers
- 1 teaspoon dried dill
- 1 tablespoon lemon juice
- Add chickpeas, onion, garlic, lemon juice, parsley, cilantro, flour, baking powder, cumin, and salt to a food processor. Pulse until a coarse crumb texture is formed. Stop to scrape down sides of bowl as needed. Pour mixture into a container, cover and refrigerate for at least 45 minutes, up to 2 hours.
- Transfer the falafel mixture to a bowl, cover, and refrigerate for 1 hour (or up to 2 days before baking).
- When you're ready to bake the falafel, preheat oven to 375°F. Line a baking sheet with parchment paper.
- Once the falafel mixture is chilled, use a spoon or cookie dough scooper to measure out approximately 1 tablespoon of the batter. Place on prepared baking pan. Then use the spoon or your fingers to press the balls into patties. Repeat until all the batter has been used. You should get around 18 small patties. Brush olive oil over the top of the patties. Optional: Press a few sesame seeds into the top of each falafel.
- Place the pan in the oven and bake for 10 – 12 minutes. Then use tongs to flip patties and bake for another 10 – 12 minutes.
For the Vegan Yogurt Cucumber Sauce
- While the falafel mixture bakes, prepare the vegan yogurt cucumber sauce. Whisk together the vegan yogurt, chopped cucumbers, lemon juice, and dill until combined. Add salt and pepper and stir to combine. Cover and refrigerate until time to serve.
- To serve, place falafel on a plate and serve with yogurt cucumber sauce for dipping. Or add 3 – 4 falafel inside a halved, pita along with hummus, chopped romaine lettuce, and chopped onions. Drizzle with the sauce.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.