How To Make Baked Falafel (With Canned Chickpeas)

This baked falafel recipe uses canned chickpeas to give you easier, healthier homemade falafel (in less time!). With helpful tips, step-by-step photos, and video, this is a foolproof vegetarian falafel that will surely be a hit.

Looking to whip up a batch of flavorful and wholesome falafel without the fuss? My easy recipe for baked falafel uses canned chickpeas as a modern twist on the traditional favorite, making the process simple and convenient.

By using canned chickpeas and opting for a baked method, you’ll have delicious and healthy falafel ready to enjoy in no time.

It’s important to note that this is not an authentic way of preparing falafel. Traditionally, dried chickpeas are used to make the falafel dough, which are then fried. We’re using canned chickpeas for this falafel recipe, which makes the dough more moist and not suitable for frying.

Why you’ll love this recipe

• It’s healthier than traditional falafel, which is usually deep fried (and on that note, so much easier to clean up after!)
• It’s quicker too, because you don’t have to wait for the chickpeas to soak overnight like you do in traditional falafel recipes
• So fresh! The herbs and lemon zest in this recipe truly elevate the dish, making it feel so light and fresh!

grab these ingredients

The ingredients for this baked falafel combine classic falafel ingredients and modern updates, all coming together to make tender, delicious, herby falafel in the oven! Jump to the recipe card for the full quantities.

• Canned Chickpeas: Canned chickpeas serve as the base for this recipe, providing a convenient and time-saving alternative to using dried chickpeas. Chickpeas offer a healthy dose of plant-based protein and a creamy texture that’s essential for achieving the perfect falafel consistency.
• White Onion: The white onion brings a mild, sweet, and slightly tangy flavor. It also contributes moisture and helps bind the ingredients together during processing.
• Garlic: Fresh is always best!
• Italian Parsley, Cilantro, and Dill: These fresh herbs provide a burst of vibrant flavor and green color!
• Flour: Flour acts as a binder, helping to hold the falafel mixture together. You can use regular flour or chickpea flour for a gluten-free option.
• Lemon Zest: This helps enhance the falafel’s freshness and brightens its flavors.
• Spices (Cumin, Coriander, Salt, Baking Soda, Ground Black Pepper): Cumin and coriander provide warmth and depth, while salt and pepper season the mixture perfectly. Baking soda helps the falafel puff up slightly during baking.

How to make Baked Falafel

This falafel recipe is as easy as blend, shape, and bake! This is just an overview. Jump to the recipe card for the full instructions.

Step 1: Prep
Drain the canned chickpeas well, then pat them dry with paper towels. Aim to get them as dry as possible, as this will make the falafel dough more shapeable later on!

Step 2: Blitz
Add onion and garlic to a food processor and blitz until broken down.

Add the drained chickpeas to the food processor. Pulse briefly until they are broken down into small, coarse pieces.

Add the Italian parsley, cilantro, and dill (all with thick stems removed) to the chickpea mixture. Pulse again briefly to combine.

Step 3: Flavor & Chill
Add in the flour, lemon zest, cumin, coriander, salt, baking soda, and ground black pepper. Pulse just until combined.

Cover and chill in the fridge for at least an hour (up to 24 hours). This will allow the flavors to merge and will help make the dough more shapeable.

Step 4: Shape Into Balls
Use a small ice cream scoop or spoon to portion the falafel mixture into golf ball-sized rounds. Place them on a parchment-lined baking sheet.

Step 5: Flatten
Use a spatula to gently press down each ball into a puck. If edges aren’t perfectly round, invert a drinking glass over the falafel puck. Move the glass in a circular motion on the pan around the dough for a few seconds. This will reshape the edges into a perfect circle.

Step 6: Bake
Bake the falafel in the preheated oven for 30 to 45 minutes. After about 20 minutes, carefully flip each falafel to ensure both sides are evenly browned. Once they are golden and crispy, they’re ready to be enjoyed!

Falafel in a muffin tray

While I love using the ice cream scoop method for baking these falafel, you can also cook them in a muffin tin! Just grease the tin well, then plop a bit of falafel dough into each. Bake at the same time and temperature as the recipe instructs, flipping the falafels during cooking.

This method produces slightly crispy edges and can help make the falafel more uniform (especially if you don’t have an ice cream scoop).

How to serve falafel

This baked falafel pairs with many other Mediterranean recipes!

• Dip: Hummus and tzatziki are classic sauces to pair with.
• Pickled Veggies: Pickled red onions add a refreshing crunch to a falafel pita wrap.
• Salad: Tabbouleh makes a great side dish for falafel.

P.S. If you loved this recipe, we use similar methods to make these chickpea burgers – I think you’ll love them!