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crispy oven baked falafel golden and tender inside

Oven Baked Falafel

This oven baked falafel is crispy on the outside, tender inside, and packed with fresh herbs and Greek seasoning. It is an easy, healthy falafel recipe made without frying.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Food processor: to pulse the falafel mixture to the correct texture
  • Baking sheet: for baking the falafel evenly
  • Parchment Paper prevents sticking and helps with browning
  • Mixing Bowl to combine ingredients after processing

Method
 

  1. Soak dried chickpeas overnight in plenty of water. Drain, rinse, and pat very dry before using.
  2. Add chickpeas, onion, parsley, cilantro, mint, and garlic to a food processor. Pulse until the mixture is finely chopped but still slightly coarse, like wet sand. Do not overprocess.
  3. Add Greek seasoning, cumin, lemon zest, lemon juice, salt, and black pepper. Pulse a few more times to combine.
  4. Transfer the mixture to a bowl and stir in flour and baking powder until evenly incorporated. The mixture should hold together when pressed but not feel wet.
  5. Cover and refrigerate for 30–45 minutes to help the falafel firm up and hold their shape.
  6. Preheat oven to 425°F. Line a baking sheet with parchment paper and drizzle 1–2 tbsp olive oil across the surface.
  7. Scoop about 1½–2 tbsp of mixture and form into small balls or patties. Place onto the prepared baking sheet and gently flatten slightly.
  8. Drizzle or brush the tops with remaining olive oil.
  9. Bake for 25–30 minutes, flipping halfway through, until golden brown and lightly crisp on the outside.

Video

Notes

  • No Canned Chickpeas: Dried chickpeas are essential for proper texture. Canned chickpeas will make the falafel too soft.
  • Crispy Texture Tip: Use oil on both the pan and the tops of the falafel to help them brown and crisp.
  • Why Chill the Mixture: Chilling helps the falafel hold together and improves the final texture.
  • Don’t Overprocess: The mixture should be coarse, not smooth like hummus.
  • Falafel Mixture Texture: The mixture should feel like damp sand and hold together when pressed. If it’s too wet, chill first, then add 1 tbsp flour if needed. If too dry, add 1–2 tsp lemon juice or water.
  • Greek Seasoning Substitute: If you do not have Greek seasoning, use an additional ½ tsp cumin, ½ tsp dried oregano, and a pinch of garlic powder.
  • Storage: Store in the fridge up to 4 days or freeze for up to 2 months.
  • Reheating: Reheat in oven or air fryer at 375°F until warmed through and crisp.
  • Nutrition (per serving, 5 servings): 220 calories, 9g fat, 27g carbs, 7g protein, 6g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.