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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.
save this recipe!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.
Reader rating
“Thank you for this recipe. It has become my Sunday staple, setting me up for the week! I love the recipe- it’s easy, tasty, and wholesome. Throughout the week, I change up which meal these tasty discs will accompany. I might make a grain bowl, I could make a wrap, I might just warm a few and crumble them onto a tasty spinach salad!” —Nicki
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.
canned vs. dried chickpeas
While we’re using canned chickpeas here, you can use dried chickpeas instead. Just boil them first! Here’s how to cook dried chickpeas.
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.
be careful!
Be cautious not to over-process; you want the chickpeas to maintain some texture. This step creates the foundation of the falafel’s satisfying consistency.
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!
How To Make Baked Falafel (With Canned Chickpeas)
Ingredients
- 2 15-oz cans chickpeas, 425 g each
- ½ medium white onion
- 3 cloves garlic
- 1 cup Italian parsley, flat leaf parsley, thick stems removed
- ½ cup cilantro, thick stems removed
- ½ cup dill, thick stems removed
- 2 Tbsp flour, can sub chickpea flour for gluten-free
- 1 Tbsp lemon zest, grated
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp ground black pepper
- To cook: cooking spray
- To serve: pita pockets, fresh veggies, hummus or tzatziki
Instructions
- Prep: Drain the chickpeas well, then pat them dry with paper towels.
- Blitz: Add onion and garlic to a food processor and blitz until broken down. Add chickpeas and blitz again briefly. Add herbs and blitz again briefly.
- Flavor & Chill: Stir or pulse in all remaining ingredients. Cover and chill in the fridge for at least an hour (up to 24 hours).
- Shape Balls: Preheat oven to 375°F (190°C). Line a baking sheet with parchment, then spray well with cooking oil. Use a small ice scream scooper or spoon to portion falafel dough into golf ball sized rounds. Place each ball on the sheet. Spray the tops with cooking oil. *See notes for muffin tin method.
- 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.
- Bake: Bake for 30 to 45 minutes, carefully flipping each after about 20 minutes (if falafels are still too soft to flip at this point, don't flip them). They're finished when they're brown and a bit crispy.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Question:
Every falafel recipe I have tried without frying or oil comes out too dry and no one likes them. Will this have the same results? What can be done to make them more moist?
This was moist for our recipe testing! It’s important not to overcook them. You can also spray or brush the tops with cooking oil before cooking to ensure they stay hydrated. Enjoy! 😀
how many paties to a serving?
Depending on the size, you’ll get about 2 to 3 pieces of falafel per serving.
I like the muffin tin method
So easy, right?! 😀
These were s good or better than any I have had eating out.
Which wraps are you using?
Thank you for this recipe. It has become my Sunday staple, setting me up for the week! I love the recipe- it’s easy, tasty, and wholesome. Throughout the week, I change up which meal these tasty discs will accompany. I might make a grain bowl, I could make a wrap, I might just warm a few and crumble them onto a tasty spinach salad…Now that it’s spring, I might make a warm or cold salad and use them accordingly. Thank you for this recipe, as I will never have to buy the pre-fried falafel sold in the supermarkets and littered with preservatives again!
I’m so thrilled to hear how much you love the recipe, Nicki!! Happy eating 😀
Why is batter so dry ? O liquid – how to incorporate the herbs etc ??
The vegetables and chickpeas are what really provide the moisture! Is it not sticking together for you?
Is it possible to make this recipe without a food processor? This sounds delicious!
If you have a blender it could work! Otherwise a potato masher and a little patience 🙂
I made these tonight and they were so good! I debated between these and these sheet pan falafel. I decided to make these and they turned out delicious. I can’t wait to make more recipes from Sarah since this one turned out so tasty. Thank you!
Thrilled you loved it, thanks for the review!
Can’t wait to make these Falafel patties.
Happy eating!
My falafel discs fell apart, how do I correct this next time? I mixed it in batches in a small food processor, it’s all I have and I tried to make sure each one was well packed when I rolled the balls.
Make sure the chickpeas are super dry before blending them, this should help a lot. That said, these are more fragile because we’re using canned chickpeas. So while they should hold up enough to move them from the baking sheet into your pita or onto your plate, they’re not as sturdy as traditional deep fried falafel!