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Homemade Crispy Baked Falafel photo

Crispy Baked Falafel

This Crispy Baked Falafel is packed with flavor and perfect for meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Falafel:
  • 1 cup dried chickpeas soaked in 4 cups water overnight
  • 1/2 cup medium red onion chopped
  • 1 cup fresh parsley or cilantro chopped (or a mix of both)
  • 3 cloves garlic peeled
  • 1 tablespoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon sesame seeds optional
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil (or oil of choice)

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Instructions:
  1. Start by draining the soaked chickpeas and rinsing them well under cool water. This will ensure that any excess starch is removed.
  2. In a food processor, combine the soaked chickpeas, chopped red onion, parsley or cilantro, garlic, ground cumin, kosher salt, baking powder, sesame seeds (if using), and lemon juice. Pulse until the mixture is well combined and has a coarse texture, being careful not to over-process.
  3. Transfer the falafel mixture to a mixing bowl, cover it, and refrigerate for at least 30 minutes. This step helps to firm up the mixture, making it easier to shape.
  4. While your mixture is chilling, preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper. Drizzle a little olive oil on the parchment to help the falafel crisp up nicely.
  5. Once the mixture is chilled, use your hands to form small balls or patties, about the size of a golf ball. Place them on the prepared baking sheet, leaving some space between each piece.
  6. Drizzle the tops of the falafel with a little olive oil, then pop them in the oven. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Notes

  • Prep the falafel mixture ahead of time and store it in the fridge for up to 3 days before baking.
  • Leftover baked falafel can be stored in an airtight container in the fridge for up to 5 days.
  • To reheat, pop them in the oven for a few minutes to regain some crispness.
  • You can freeze uncooked falafel balls. Shape them, freeze on a baking sheet, then transfer to a freezer bag for longer storage.
  • Bake frozen falafel straight from the freezer, adding a few extra minutes to the baking time.