Baked Falafel | The Mediterranean Dish (2024)

This baked falafel is my family’s Egyptian recipe with one small twist. I keep the same authentic flavor of traditional fried falafel, but bake them in the oven for a lighter and easier take on this Middle Eastern favorite.

As you may already know from my cookbook, falafel holds a special place in my heart. Weekend trips to the souq (market) with my father in Port Said, Egypt, often involved a stop at Mr. Bishay’s small falafel shop. A bite of homemade falafel, steaming with the scent of fresh herbs and dried spices, brings me joy and so many fond memories to this day.

I love adapting my family recipe to get more people making falafel at home, and I’ve been blessed to share my family’s falafel recipe with thousands of readers from all around the world. However, I understand that some people don't like the idea of frying food so that's why I created a crispy air fryer falafel, and now I give you the easiest and most delicious baked falafel recipe.

In this recipe, the falafel is just ever so slightly softer on the outside compared to a fried falafel (think oven-baked versus deep-fried French fries). They turn a nice golden brown and are so comforting and full of flavor. Baking uses very little oil, and all you need to do is throw them on a sheet tray. They’re a lighter, easier version of the traditional dish, and just as comforting!

Use these baked falafels as a vegan protein for pita sandwiches with tahini sauce and Mediterranean tomato cucumber salad. Or, make a loaded falafel bowl for a hearty and healthy lunch.

Baked Falafel Ingredients

Though this baked falafel recipe boast authentic Mediterranean flavor, they’re made with pantry staples and easy-to-find ingredients. Here’s what you need to get started:

• Dried chickpeas: Uncooked, dry chickpeas are crucial for a good falafel recipe. I’ve seen many recipes call for canned chickpeas, but canned chickpeas often make for crumbly, dense falafel. All you need to do is soak the chickpeas with water and baking soda overnight (no boiling necessary!). Using dried chickpeas is the most important step to make authentic falafel with the best texture and flavor.
• Chickpea flour: Adds flavor and helps hold the falafel mix together. You can find chickpea flour online or in the baking section of your grocery store. Use any remaining to make farinata, an Italian chickpea pancake!
• Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy.
• Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color. If you don’t like cilantro, simply substitute it with more parsley.
• Flavor makers: Yellow onion and a bracing amount of garlic give the falafel its deeply savory taste. I like the sweetness of yellow onion, but red or white would also work.
• Spices: A blend of black pepper, kosher salt, cumin, and coriander work together to add classic Mediterranean flavor. Cayenne pepper gives the falafel a subtle kick, but if you’re sensitive to spice you can leave it out.
• Olive oil: A drizzle of extra virgin olive oil prevents sticking. You don’t want to coat your delicate, expertly seasoned falafel in a bitter oil! Use a high quality variety (learn more about selecting olive oil in our Olive Oil 101: Everything You Need To Know guide). I use our Koroneiki Organic Greek EVOO because it’s nice and smooth with subtle notes of artichoke and sweet almond, which complements the falafel’s fresh herbal flavor.
• Toasted sesame seeds: Add texture and flavor to the falafel mixture. You can buy toasted sesame seeds. Or, toast sesame seeds in a dry pan on low heat, swirling until golden brown.
• Optional serving suggestions: Falafel is best with something fresh, something pickled, and something creamy. For something fresh, I love peppery arugula and Mediterranean Cucumber Tomato Salad (or sliced cucumber and tomatoes). Pickled turnips or red onions are my favorite way to add bright bursts of flavor. For creamy, go for Tahini, Hummus, or Tzatziki.

How to Bake Falafel

You’ll need to plan ahead for this recipe as the chickpeas soak overnight. I promise you it’s totally worth the effort! Far from the often dense and bland falafel you get at the store, these airy, full-flavor vegan delights are so much better from scratch. Here’s how to make them:

The Day Before Cooking: Soak the Chickpeas

• Cover the chickpeas with water. Place 2 cups of dried chickpeas and ½ teaspoon of baking soda in a large bowl, and cover with at least 2 inches of water. Soak overnight until the chickpeas have softened (at least 18 hours).

1 Hour Before Cooking: Make and Chill the Falafel Batter

• Start the falafel batter. When a chickpea easily breaks apart when you squeeze it, drain and pat them dry. Transfer to a large bowl of a food processor fitted with an S-blade, and add 1 teaspoon chickpea flour, 1 teaspoon baking powder, 1 cup parsley leaves, ¾ cup cilantro leaves, and ½ cup dill (stems discarded).
• Add the alliums. Quarter 1 small yellow onion and add it to the food processor. Next, use the side of your knife to smash 7-8 garlic cloves, then peel and add to the food processor.
• Season and process. Season with 1 tablespoon each of black pepper, cumin, and coriander. If you’re good with spicy, add 1 teaspoon of cayenne, and finish with a generous pinch of salt. Run the food processor, pulsing for 40 seconds each time until everything is well combined.
• Chill. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour (or up to 24 hours).

Form and Bake the Falafel

• Get ready. Preheat your oven to 350°F. Lightly oil a sheet pan. Just before baking, stir in 2 tablespoons of toasted sesame seeds.
• Make the falafel. Form the falafel mixture into balls that are about ½-inch thick (about 1 tablespoon each). Wet your hands as you go to prevent sticking. Transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil.
• Bake the falafel. Bake for 8 minutes. Flip, then bake until they’re golden brown and cooked through, about 7-12 minutes longer.
• Serve. Allow to cool for a few minutes, then serve the falafel hot, next to other small plates. Or, assemble the falafel patties in pita bread with Tahini Sauce or Hummus, arugula, and Mediterranean Cucumber Tomato Salad. Enjoy!

Three Tips for the Best Baked Falafel

This easy baked falafel recipe is tried, true, and tested. But, at the end of the day, this is your falafel recipe! Always adjust the herbs and seasonings to your liking. Here are my top three tips for the best texture:

1. Soak the chickpeas properly. Soak the dried chickpeas overnight, and wait until the afternoon to blend them. They should easily fall apart when squeezed.
2. Dry the drained chickpeas well. Ensure the chickpeas are well-drained and relatively dry before blending them with other ingredients. Excess moisture can make the falafel mixture too wet, which can make the falafel too gooey in the end.
3. Don’t skip the chill. Many recipes use egg or flour as a binding agent. I prefer to chill falafel instead, as it keeps them nice and airy with no added filler. Don’t skip the chill! It’s necessary to ensure they maintain their shape.

What to Serve with the Baked Falafel Recipe

Though it’s rich in both texture and flavor, falafel is not something you serve on its own. It’s kind of like a Mediterranean meatball: It needs a flavorful sauce and other simple sides to shine.

My go-to is pita sandwiches. Freshly made pita bread is a special treat, but store-bought works well too. I love arugula, creamy, garlicky, and nutty Tahini Sauce, and Mediterranean Cucumber Tomato Salad. That’s all you need, but if you’re a big fan of spice, you can squeeze in some of your favorite hot sauce.

For a gluten-free and vegan meal that’s sure to fill you up, make a Mediterranean-style protein bowl with hummus, fresh greens, cucumbers, tomatoes, radishes, a drizzle of olive oil, and (optionally) a sprinkling of sumac.

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