Baked Falafel
Baked falafels are a Middle Eastern favorite made from ground chickpeas, herbs and spices formed into small balls. Unlike traditional fried falafel, these are baked in the oven — a lighter, healthier take.
Packed with protein, fiber and nutrients, they’re perfect on a mezze platter, in a pita sandwich, or over a fresh salad with tahini or tzatziki.
Method
Soak the chickpeas (a day ahead)
Place the dried chickpeas and baking soda in a large bowl and cover with water by at least 2 inches. Soak 24 hours (longer if still hard). Drain completely and pat dry.
Blend
Add the chickpeas, herbs, onion, garlic and spices to a food processor. Pulse 10 seconds, scrape down, pulse 20 seconds, then 20 more until well combined into a falafel mixture.
Chill
Transfer to a container, cover tightly, and refrigerate at least 1 hour (up to overnight).
Add leaveners
Just before baking, stir in the baking powder and chickpea flour.
Shape
Scoop tablespoonfuls (an ice cream scoop works well) and form into balls — wet hands help.
Bake
Place on a parchment-lined sheet and bake at 350°F for 30 minutes until golden. Enjoy!
Tips for success
- Dried, soaked chickpeas are essential — canned won’t hold together.
- Serve with tahini, hummus, or tzatziki and a crisp salad.
Serving suggestions
- Tzatziki or tahini dip
- Warm pita and hummus
- A fresh cucumber-tomato salad