Crispy Baked Falafel
Herby, crunchy, properly seasoned falafel from dried chickpeas. no deep fryer, no soggy interior. The version that converts skeptics.
- Total time:
- 45 min
- Servings:
- 4
- Per serving:
- 320 kcal
- Cost per serving:
- $1.85
- Difficulty:
- medium
Step-by-step
Drain soaked chickpeas. Do NOT use canned. too much moisture, falls apart.
Pulse chickpeas, onion, garlic, herbs, spices, baking soda, salt in food processor until coarse but cohesive.
Chill mixture 30 minutes.
Heat oven to 425°F. Line a sheet pan with parchment.
Form 16 small patties (2 tbsp each). Brush generously with olive oil.
Bake 12 minutes, flip, bake 10 more until deeply golden.
22 min timer
Serve with tahini sauce, warm pita, tomatoes, cucumbers, pickled onions.
Cook's tip
Skip soaking and the falafel will be gummy and dense.
Storage
Refrigerate cooked falafel up to 4 days.
Freezer: Freeze raw shaped patties, bake from frozen.
Nutrition per serving
- Calories
- 320
- Protein
- 13g
- Carbs
- 42g
- Fat
- 12g
- Fiber
- 11g
- Sugar
- 5g
- Sat Fat
- 1.5g
- Sodium
- 680mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Canned chickpeas?
Strongly not recommended. Causes the falafel to crumble.
Why baking soda?
Tenderizes the chickpea proteins so the interior is light, not dense.
Reviews
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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