This easy baked falafel recipe is perfect for topping on sandwiches, salads, or eaten plain as a snack! It takes about 10 minutes to prep and assemble, then just 20 minutes or so to bake! Store the falafel in the fridge (or freeze for later… instructions towards the bottom of this post) and you have an easy lunch and dinner all set to go!

Overhead photo of baked falafels on a plate.

So falafel is one of the simple things in life I absolutely love. Similar to my sweet potato hummus, and beet hummus, this falafel recipe is made with canned chickpeas (makes this recipe like super super easy)!

And just like the hummus recipes, this recipe is healthy, FLAVORFUL (thank you fresh parsley and cilantro), and versatile.

Making falafel is easy (I think I’ve said that 3 times now) and it’s something you feel good eating. Which I’m all for. I love healthy recipes. And if you do too then make sure you click here to check out all of the healthy recipes I have on Salt & Baker. 

Ingredients

  • Chickpeas – make sure they are drained and rinsed.
  • Cilantro – use the leaves and stems.
  • Parsley – use leaves and stems.
  • Red pepper flakes – you can use more if you’d like a spicier falafel.
  • Olive oil – will add moisture and help hold the falafel together.
  • Garlic – for flavor.
  • Lemon juice – the acidity really balances things out.
  • Salt – gotta have salt in falafel!!
  • Flour – this will help hold the falafel together. You might need more or less depending on the consistency you’re going for. Can use gluten free flour here.

A food processor full of falafel ingredients, prior to mixing.

How to make Falafel

Add all of the ingredients to the bowl of a food processor. Pulse the mixture until smooth.

The mixture will be similar to a hummus, but thicker and a tad drier. If it’s not this consistency, add more flour, a tablespoon at a time until it reaches this stage. If you’ve added too much flour, add a tablespoon of olive oil to balance it out. Falafel ingredients pureed in a food processor.

Using a 3 T sized cookie scoop, portion the falafel on a parchment lined baking sheet and bake for 20-25 minutes or until falafel are set and no longer wet on the inside.

Tip: you don’t have to use the cookie scoop, it just makes things a lot easier slash makes sure each falafel is the same size.

Bonus tip: (I didn’t do this, but wished I would have) you can slightly press down on the freshly scooped falafel with the palm of your hand to make them more of a disk shape and uniform in thickness. The falafel will be easier to add to sandwiches if that’s what you’re going for. If doing this, note the bake time might be less. Scoops of green falafels on a baking sheet, prior to baking.

Note: if your falafel batter was quite moist (and not as crumbly) you will need to bake the falafel for longer. If on the other hand, your batter was quite crumbly, you may only need to bake them for 18-20 minutes.

Remove from the oven. Serve with dipping sauces, hummus, in salads, or on sandwiches… whatever you’d like!

A bite taken out of a falafel.

Storing

Falafel should be stored in the refrigerator in an airtight container. They will last for 3-4 days in the fridge.

I found this source to be informative when it comes to freezing uncooked and cooked falafel.

How to freeze cooked falafel

Let the baked falafel come to room temperature and then place on a cookie sheet and allow them to freeze, about 1 hour. Transfer the frozen falafel to a freezer safe ziplock bag and store in the freezer for up to 6 months. When ready to eat, thaw the falafel in the refrigerator and then bake or microwave to reheat them.

How to freeze uncooked falafel

Scoop the falafel batter on a baking sheet then place the baking sheet in the freezer for about 1 hour, or until the falafel are frozen.  Transfer the frozen falafel to a freezer safe ziplock bag and store in the freezer for up to 6 months. The day before you plan on eating them, remove from the freezer and allow them to thaw in the refrigerator overnight. Bake at 350°F for 20-25 minutes or until cooked through.

A pile of green baked falafels.

If you make this recipe or any other recipe on Salt & Baker please come back and leave a rating and review! Thank you so so much!

And if you’re on Instagram, snap a picture of your food and tag @saltandbaker in your stories so I can see what you’re making 🤗

Baked Falafel

These flavor-loaded baked falafels are great to add to sandwiches, wraps, or salads.
prep time 15 mins
cook time 25 mins
total time 40 mins
servings: 16 falafel
calories: 33kcal

INGREDIENTS

  • 2 - 15.5 oz cans chickpeas drained and rinsed
  • 1 cup cilantro leaves and stems lightly packed
  • 1 cup fresh parsley leaves and stems lightly packed
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 2 teaspoons lemon juice
  • 2 teaspoons kosher salt
  • 5-6 tablespoons flour can use gluten free flour. Might need more or less...

INSTRUCTIONS

  • Preheat oven to 350°F. 
  • Add all of the ingredients into the bowl of a food processor. Pulse the mixture until smooth. The mixture will be similar to a hummus, but thicker and a tad drier. If it’s not this consistency, add more flour, a tablespoon at a time until it reaches this stage. If you’ve added too much flour, add a tablespoon of olive oil to balance it out.
  • Using a 3 T sized cookie scoop, portion the falafel on a parchment lined baking sheet and bake for 20-25 minutes or until falafel are set and no longer wet on the inside. Note: if your falafel batter was quite moist (and not as crumbly) you will need to bake the falafel for longer. If on the other hand, your batter was quite crumbly, you may only need to bake them for 18-20 minutes. See notes.
  • Remove from the oven. Serve with dipping sauces, hummus, in salads, or on sandwiches… whatever you’d like!

RECIPE NOTES

I like my falafel a tad moist (not super super dry and crumbly) so I make my batter and bake time accordingly. 
This isn't a complicated recipe. Just watch your oven to make sure the falafel are baked according to your preferences. You can always cut a falafel in half to see how they're coming along. Super easy!
To freeze baked falafel: after baking allow the falafel to come to room temperature and then place on a cookie sheet and allow them to freeze, about 1 hour. Transfer the frozen falafel to a freezer safe ziplock bag and store in the freezer for up to 6 months. When ready to eat, thaw the falafel in the refrigerator and then bake or microwave to reheat them. 

Suggested Equipment

Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
Course: Main Course
Cuisine: American
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