Dinner / Middle Eastern
Crispy Baked Falafel
Soaked chickpeas, parsley and cilantro become crisp-edged oven-baked falafel. Plan ahead for soaking, then shape small patties and bake until golden.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 24 hours 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soak dried chickpeas in plenty of water for 18–24 hours in the refrigerator. This soaking time is additional to the active preparation time. Drain and dry thoroughly; do not use cooked chickpeas.
Heat the oven to 220°C (425°F). Pulse chickpeas, onion, garlic, herbs, spices and salt in a food processor until finely minced but not puréed.
Stir in baking powder and half the oil. Form 16 compact patties and place on a lined tray. Brush with the remaining oil.
Bake for 25–30 minutes, turning after 15 minutes, until browned and cooked through.
0 of 4 steps complete
A little kitchen know-how
- Dry the soaked chickpeas well; excess water makes the patties crumble.
Make it yours & keep it well
Add 3 g ground paprika for a warmer spice blend.
Storage: Refrigerate cooked falafel for 3 days or freeze for 2 months; reheat in the oven.
Estimated nutrition per serving
390 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate cooked falafel for 3 days or freeze for 2 months; reheat in the oven.
Can I adapt this plant-based recipe?
Add 3 g ground paprika for a warmer spice blend.
Keep the good food coming.
Roasted Cauliflower Shawarma Flatbreads
Sheet-pan roasted cauliflower and chickpeas coated in shawarma spices, piled over tangy tahini yogurt and crunchy herbs on warm pita.
Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.
Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.