Baked Falafel
February 2, 2025 by Kimberly
Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.
40 MINUTES
EASY
VEGAN
MIDDLE EAST
24 FALAFEL BALLS
CRISPY
PICNIC
SNACKS
ALL YEAR
ABOUT THE RECIPE
Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.
How to serve
These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.
How to store
Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!
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Baked Falafel
- Total Time: 12-24 hrs + 40 min
- Yield: 24 falafel balls 1x
Description
Recommended Equipment
- medium mixing bowl
- food processor
- small cookie scoop (or tablespoon)
Ingredients
- 250 grams dry chickpeas
- 2 tbsp olive oil
- 2 tsp baking powder
- 5 grams fresh parsley
- 5 grams fresh cilantro
- 5 leaves fresh mint
- 1 yellow onion
- 4 garlic cloves
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp za’atar
- 1/2 tsp white pepper
Instructions
- Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
- Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
- Passive Time: 12-24 hrs
- Cook Time: 40 min
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