Crispy Baked Falafel

Crispy Baked Falafel

Crispy Baked Falafel


  • 1 cup dried chickpeas soaked in 4 cups water overnight or 2 15 oz cans cooked chickpeas
  • 1 medium red onion chopped
  • 1 cup fresh parsley or cilantro chopped or a mix of both
  • 3 cloves garlic peeled
  • 1 lemon juiced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon paprika optional
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon sesame seeds optional
  • 2 tablespoons olive oil


  1. Preheat oven to 400F. Rinse and drain soaked chickpeas (or canned chickpeas).

  2. Add all the ingredients EXCEPT olive oil and sesame seeds into a food processor and pulse for 30 seconds or until the mixture is coarse (be careful not to over-blend). If your processor is small, blend in batches. 

  3. Using a small cookie scoop, spoon about 2 tablespoons of batter onto a large baking sheet. Sprinkle with sesame seeds if desired. Repeat until you run out of the falafel mixture. 

  4. Drizzle 2-3 tablespoons oil onto falafel. Bake for 15-20 minutes or until the outside is golden and crispy.
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