Crispy Falafel
This crispy baked falafel recipe is so easy to make and tastes incredible! Serve your falafel in pita sandwiches or salads. Gluten free.
Updated by Kathryne Taylor on August 30, 2024
Raise your hand if you love falafel! I’ve gone back into the archives to highlight my all-time favorite homemade falafel recipe. Making falafel at home can be tricky, but this recipe is easy.
Six reasons to love this healthy falafel recipe:
- These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs.
- They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days. Winning!
- Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time. If you have someone to help shape the patties, they’ll come together even faster.
- These falafels are gluten free and vegan, so they’re a great party appetizer.
- These falafels freeze well, so they’re a fantastic protein-rich option to keep on hand for future salads and pita sandwiches.
- On that note, this recipe is easily doubled! See recipe notes.
Are you convinced yet? Let’s make some falafel!
How to Make the Best Homemade Falafel
Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonably amount of heart-healthy olive oil in the baked version.
Coat your rimmed baking sheet with olive oil. That way, you get a fried effect in the oven, and you don’t have to brush the little falafels individually with olive oil. Winning!
Use dried chickpeas, not canned. Canned chickpeas do not work for falafel. They’re far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you’ll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.
Soak the dried chickpeas for at least four hours. If your chickpeas aren’t sufficiently softened, you’ll have unpalatably tough pieces of chickpea in your falafel. There’s just no workaround here.
Choose your dried chickpeas wisely. Try to buy your dried chickpeas from a store with high turnover, because old chickpeas need longer to soften. If you have options, pick the chickpeas that are the smallest, since they’ll soften faster.
Watch How to Make Crispy Falafel
Falafel Serving Suggestions
Serve falafel as an appetizer, wrap it into a pita sandwich, or add it to salad for a protein-rich topping. Falafel goes great with any of the following ingredients:
- Pita bread, warmed or toasted (tear it up for pita “croutons”)
- Fresh greens (such as spring greens or chopped romaine)
- Tomatoes, sliced
- Bell peppers, cut into strips
- Cucumber, thinly sliced
- Kalamata olives, pitted and sliced
- Raw red onion, thinly sliced, or quick-pickled onions
- Feta cheese, crumbled
- Sauce: Something creamy like tzatziki, hummus, or tahini sauce, and maybe a spicy sauce like zhoug or shatta, too
Here’s a tahini dressing recipe that goes great with this falafel, too:
- 1/4 cup tahini
- Zest and juice of 1 small lemon
- 1 tablespoon white miso
- 2 garlic cloves, pressed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch of cayenne
- 1/3 cup water
In a small food processor, combine all of the ingredients and blend well. You can also whisk the ingredients together by hand in a small bowl, just note that you’ll need to chop the fresh herbs and zest more finely than you would if you were using a food processor.
Please let me know how you like these falafel in the comments! I hope you love them as much as I do. ♥
Crispy Falafel
This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).
Ingredients
- ¼ cup + 1 tablespoon extra-virgin olive oil
- 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup roughly chopped red onion (about ½ small red onion)
- ½ cup packed fresh parsley (mostly leaves but small stems are ok)
- ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic, quartered
- 1 teaspoon fine sea salt
- ½ teaspoon (about 25 twists) freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
Instructions
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
Notes
Adapted from The America’s Test Kitchen Healthy Family Cookbook.
Make-ahead option: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking.
How to double this recipe: Preheat the oven with two oven racks near the center of the oven. Double all of the ingredients. If you have a large food processor (guessing 11+ cup capacity), you can mix all of the ingredients at once. Use two baking sheets, and swap their positions (top to bottom, bottom to top) when you flip the falafel halfway through baking.
Recommended equipment: I love my 11-cup food processor (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I can’t tell you how many recipes i have tried for falafel, all were epic fails until this one, thank you so much!
I’m delighted you loved this one, Suzanne!
As I was shaping these and putting on the pan I really thought they were a total write-off. I was so wrong though! The mixture was quite wet after blending. I even tried to add a bit of chickpea flour. As I put them in the oven I figured that they’d fall to pieces when I flipped then and I’d end up with falafel crumble, but I was pleasantly surprised that they were firm when I flipped them. They turned out crispy on both sides with good flavor. I’ve been proven wrong! I may have soaked my chickpeas too long, so will soak for a shorter amount of time on the next try. I’ll also add that the first time I made these I didn’t have soaked chickpeas so made them with canned plus some chickpea flour. They came out “OK”, but I can tell the difference with using soaked chickpeas this time around.
I’m glad you ended up enjoying them, Becca!
Hi Kate,
Last time I tried to make these the felafel fell apart, but this time I paid closer attention to your method and they worked out very well – held their shape and baked well. I had doubled the recipe (with some guesswork about the volume of chick peas as I soaked a whole packet full) and had to blend it quite a while in the food processor before it got smooth enough (not what I would call smooth – just less rough). Thank you! Great not to have to deep-fray.
I’m happy you tried them again and enjoyed them, Susan! I appreciate your review.
This healthy falafel using uncooked garbanzos is amazing. It has a nice mild flavor, but would use more parsley and less cilantro next time, and increase the herbs a bit.
A blender or bona fide food processor would work a lot better than my wand blender really which struggled with the beans. I placed parchment paper on the baking sheet and reduced the amount of oil to 2 Tablespoons. I think I could have used even less and still gotten the golden brown color. I served them on pita with tzatziki sauce… perfect!
Thank you for your comment and review, Lynne!
Wonderful taste, didn’t fall apart when flipping!! Only thing is making the patties was messy, I had to use a large spoon to help get it on the baking sheet. Is there anything I can add to help the mixture stick a bit more?? Otherwise, my husband and I loved it!!!
Hooray! I’m glad you loved it, Catherine. Thank you for your review.
I cooked a pound of chickpeas that I had soaked overnight. So, how much of those cooked chickpeas should I use for this recipe?
Hi, this is meant to be used with soaked and not cooked. That’s how it worked the best for me.
Thank you so much for wonderful recipes that are easy, nutritious and delicious! I’ve already made a couple of your dishes and they all turned out amazing. Made these falafels the other day and they were great. Now I’m actually planning to make them for my wedding reception as appetizers.
Will they be as flavorful and delicious if I freeze them?
Hi! I find they taste great, even frozen. I love the idea of a wedding appetizer!
These came out crisp and tasting great!
That’s great, Gloria! Thank you for your review.
Two questions: how many adults does 1x the recipe feed? I’m looking at feeding a of about 10 and not how many times the recipe to make.
Also, can these be baked ahead of time and reheated or better to make and bake right before eating? Can they be warmed in the oven to keep their crispness of will they dry out?
Hi Allison, that is in the description before the recipe ingredients. I also have more about freezing in the the post and comments. :)
Curious, should i bake before freezing? Or can i freeze right after forming them into patties?
Hi, bake first and then freeze. I hope this helps!
do you cook the chickpeas after soaking ?
Hi! They cook once you make them into the patties and place them in the oven. I hope you enjoy them!
Thank you. I tried them and they where very nice and my sisters licked them (tho they where crumbly because I’d already cooked the chickpeas). Have a nice day :)
I was shocked at how easy and delicious these were. I must admit I was skeptical because how could a healthy baked version be as good as the traditional fried one? It really is!
I read many of the comments and found the tips helpful. I soaked the chickpeas 18 hours, I added a tbsp of fresh lemon juice and increased the added olive oil from 1 tbsp to 2. Once everything was buzzed in the food processor I stuck it in the fridge for ½ hour while I made the Miso and Tahini sauce (also a winner). I used convection bake for extra crispiness. I had no problem with them holding together and they didn’t fall apart when turned, used a scooper and parchment paper. Thank you for the great recipes!
Hi I have tried this recipe a couple of times and they taste great but can’t get the mix to stay together for actual falafels. Any thoughts?
Hi, how long are you soaking the chickpeas for and are the newer chickpeas or fresher chickpeas? Chickpeas can vary so much.
The first time was for four hours but the next time was overnight! Not sure how new they are as they are in a package; is there a way to tell?
Hi Jessica! I would check the date on the package. That should help some.
I haven’t made falafel before as my youngest son doesn’t like them, but thought I’d try this recipe. I often find some have a weird aftertaste. So, I made these last night and they were absolutely delicious and my son loved them, as well as the rest of my family. Very fresh tasting, no aftertaste, and very easy. Thank you, and I’ll definitely be making them again. I’m also happy that the internet does conversions for pounds to grams, this really helps.
I’m glad they were a hit with your son too! I appreciate your review, Samantha.
Messed this up spectacularly! I thought the mixture was too dry when I rolled the balls, but I thought ‘hey ho, let’s see how it goes’. Moral of the story: trust your instincts! Flavour … fabulous. Finished product … disaster! I’ll give it another go and up date you!
Oh no! yes, please try and get and let me know how they turn out.
Love this recipe!
Can this be fried as well if I want?
I managed to make these perfectly with canned chickpeas – just added 2 tsp of cornstarch to hold it together a bit more. Also I didn’t have cilantro or parsley on hand but used near equal amounts of mixed spice, paprika, cinnamon, ginger, sage, moroccan seasoning with black pepper and salt. soooo yummy!!
Hey Kate! My chickpeas have been soaking already for about 15 hours, and they are really hard still! Like marbles. They have doubled in size, but I am worried they will be too tough. Usually when I cook with dried chickpeas I cook them first… Are they supposed to be this hard still?
They sound like they may be older. I’m sorry you are having difficulty!
I love this recipe. Made several times. I do not have a way to get to grocer but once per month. I have lighthouse freeze dried cilantro and dried parsley. Can I use these in lieu of Fresh? It so would 2 1/2 Tablespoon each be equivalent or need more?
I haven’t tried with dried, so I can’t say for sure. Sorry! If you try, please let me know what you think.
Hi, any idea how this would turn out using dried cilantro and parsley instead of fresh?
For best results, I recommend fresh herbs.
Mine all fell apart during baking :( They still tasted good, although were a little dry and very crumbly. Any idea what I may have done wrong?
I soaked the chickpeas for about 15 hours…they were still pretty hard when I put in the food processor
I’m sorry to hear that! Chickpeas can vary sometimes.
Hi! Great recipe! I am freezing mine, how would you suggest I defrost (fridge or counter) and reheat? Thanks!!
Hi! Defrost in the refrigerator for food safety and you can gently reheat oven, stove or microwave.
thank you! how long do you recommend in the oven to avoid drying out and what temperature?
Hi Carly, all the instructions are in the recipe card below the post.
These were phenomenal! I recommend soaking the chickpeas for no less than 24 hours. I’ve made these twice (first time soaked for only 8 hours, second time 24 hours) and the 24 hours one were much better. I also increased the olive oil in the mix a little bit the second time and added some fresh lemon juice and cut down the cinnamon a smidge. Love these, will be making them again!
Great method, these turned out excellent!
I spiced them differently (personal taste) and I added some baking soda to the soaking water to soften them further. A 24 hour soak is best, makes a big difference.
Thank you for another fantastic recipe.
You’re welcome, Viva! I’m delighted you enjoyed this recipe.
Don’t think I can go back to store bought falafels after this. Great flavour and never dry! I like to make them a little bigger and use them as burger patties
I’m happy you loved it, Lisa!
I love cilantro but my family hates it. Can it be replaced with basil or something else?
Parsley can be a good alternative to cilantro. I hope your family loves them!
If the mix is too loose:mix in some liquid from a tinned chick peas…it acts as a binding.
How would you reheat these. They are amazing!!!
Microwave works great with these!
I loved this! Instructions are so explicit, it was a success!
Found this recipe today and tried it. One of the best falafel recipes I have made, worked perfectly. I was dubious of the cinnamon addition as I thought it might be overpowering (I also added some paprika) but I added it as the recipe suggests and found it created a good depth of flavour. I didn’t add all the oil on the tray, I used some baking paper and just brushed the paper with oil in the beginning and the falafel after turning half way. Still crispy enough for me without too much oil.
Will definitely make again.
I’m glad you will make this falafel recipe again, Nicole! I appreciate your review.
Is all of the olive oil combined with the ingredients in the food processor? 1/2 cup
Hi Destiny, see step 1 and 2. You only need 1/4 cup + 1 tablespoon for a single recipe.
This falafel recipe was so yummy! Highly recommend adding garlic powder, onion powder, a little bit of cayenne pepper (decided to not add cinnamon), and juice of one lemon to the falafel mixture. My husband and I ate these in pitas with tzatziki sauce and pickled cucumbers and onions :p
I’m from Israel and I love your recipie! It is so easy to make and freeze to have on hand :)
Its so great that they are baked!
Thank you!
You’re welcome, Jackie!
Love this recipe. I have made falafels few times now and my family loves it. It is crispy and tasty. Could not believe that homemade falafels can be so good. We make falafel wraps every fortnight now.
Could you help me know how to freeze them, thanks!!
Hi! Bake, cool and then freeze in a freezer safe container.
Delicious! I’ve made this recipe 3 times already and bookmarked it for future reference. I’ve used a combo of whatever herbs are looking good in the garden, usually parsley, dill, and chives. I love falafel wrapped in warm flatbread with tzatziki, onions, tomato, and lettuce (+/- feta if I have some). Thanks for the recipe!
You’re welcome, Rebecca! I’m glad you love it.
These are so great! I love that the recipe doubles or triples easily so my family can pack leftovers for lunch! A tip for others – if you forget to soak the beans ahead of time, use the instapot and cook on high pressure for 5 minutes then natural release. Voila! Presoaked beans!
I’m glad you loved them, Allison! Thank you for your review.
Oh my god this was delicious. My food processor is really small so I had to do it in batches and it didn’t completely mix,but still. I could not stop eating!
I’m glad you enjoy these falafels, Kristen!
Sounds good but can I use canned chick peas instead?
This recipe is meant for dried. Canned won’t work the same way and hold together.
Hi,
just to confirm, Do I cook the chickpeas after soaking?
Thanks
Hi Bonnie, they will cook once they are in patties in the oven. I hope you love it!
I make these on a regular basis. I have yet to taste a better falafel (and I’ve been to many a falafel joint). I have even converted a few falafel haters with these. Highly highly recommend this recipe.
Oh my gosh Kate, so okay I made the crispy falafel and I have to say, “THEY ROCK !!! “. They’re so delicious and easy to make. I cook a lot of Lebanese food and this recipe is a must keep recipe.
Thank you so much!
You’re welcome, Blanca! Thank you for your review.
This falafel recipe has to be the best one I’ve ever made. We doubled the recipe for a little Football Sunday falafel party, and it was a huge hit and is so easy. I used dried and soaked chickpeas for the first time, and it was a game changer. They crisped up amazingly well in the oven and tasted great! We paired with homemade pita, pickled veggies, tzaztiki, tahini, and a salad. Highly recommend!
Made this recipe and it came out awesome! Tasted amazing and I actually made it in a rush and forgot the cinnamon, but was still delicious. One change I made though was boiling the soaked chickpeas before putting them in the food processor or blender, so that I could scoop out the white soap stuff from the chickpeas and make them easier to digest. Would definitely recommend that step, and it also helped make it easier on my blender!
I’m glad they still worked out well for you that way, Sabrina! Thank you for your review.
These are so good! Like I’m obsessed. I will make these many times. I added a bit of cayenne as well. I love this blog.
I’m glad you enjoyed them, Joel! I appreciate you sharing your experience.
Hi Kate, how can I make these without a food processor? Would a blender work?
Hi! Yes, be sure not to over blend. I hope you love it!
Could you please confirm the amount of red onion?
The recipe states: ½ cup roughly chopped red onion (about ½ small red onion)
Isn’t 1/2 cup of red onion very different to 1/2 a small red onion? For half a cup, wouldn’t I need a whole large red onion?
Hi Katherine, For what I used, it was roughly the same quantity. Be sure to use 1/2 cup.
[n]ever made it but going to give it a try tonight…√••✓`
Let me know what you think, Rocky!
Hi! Can I use canned chickpea?
Thank you so much
Hi, unfortunately this doesn’t work well with canned chickpeas. If you try it as written, let me know what you think!
I liked the air frying with these. We did not do all the same spices since my hubby has been having digestive issues. Definitely do the 13 minutes per side for better results.