Crispy Baked Falafel: A Vegan Delight You’ll Love

Crispy baked falafel is the perfect vegan comfort food. After making this many times, I’ve discovered the trick to getting that perfect crispy texture every time. Keep reading for my best tips on how to make falafel at home that’s better than takeout. If you love recipes like this, you’ll also enjoy Quick Peperonata and Quick Chickpea Curry.

What You'll Need for Crispy Baked Falafel: A Vegan Delight You’ll Love

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp lemon juice
• 1 tbsp tahini (optional, for serving)
• Optional: Lemon wedges, for serving
• Optional: Tahini sauce, for serving
• Optional: Mixed greens, for serving

How to Make Crispy Baked Falafel: A Vegan Delight You’ll Love

1. Prepare the falafel mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, cayenne pepper (if using), flour, and olive oil. Pulse until well combined and mostly smooth, scraping down the sides as needed.
2. Form the falafel balls: Add baking powder and baking soda to the falafel mixture and pulse to combine. Cover the food processor and refrigerate for at least 1 hour to help the mixture hold together. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Bake the falafel: Using your hands, form the falafel mixture into 1-inch balls and place them on the prepared baking sheet, leaving some space between each ball. Bake for 20-25 minutes, flipping the falafel halfway through, until golden brown and crispy.
4. Serve the falafel: Remove the falafel from the oven and let them cool for a few minutes. Serve with lemon wedges, tahini sauce, and mixed greens if desired.

Storing & Reheating Crispy Baked Falafel: A Vegan Delight You’ll Love

Short-Term Storage

Store in an airtight container in the fridge. Store leftover falafel in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The falafel mixture can be prepared up to 1 day in advance and refrigerated until ready to bake.

Freezing Crispy Baked Falafel: A Vegan Delight You’ll Love

Freeze uncooked falafel balls for up to 3 months. Bake from frozen, adding a few minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat falafel in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat falafel in the microwave for 30-60 seconds or until heated through. The texture may become slightly softer.

Recipe Notes

• Chef tip: For a gluten-free version, use chickpea flour instead of all-purpose flour.
• Best substitution: No substitutions for chickpeas, but you can use cannellini beans if needed.
• Make-ahead: Prepare the falafel mixture up to 1 day in advance and refrigerate until ready to bake.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your falafel falls apart while baking, try adding more flour to the mixture or forming the balls more tightly.

Crispy Baked Falafel: A Vegan Delight You’ll Love

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Seasonings

• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp lemon juice
• 1 tbsp tahini (optional, for serving)

Optional Toppings

• Lemon wedges, for serving
• Tahini sauce, for serving
• Mixed greens, for serving

Instructions

1. Prepare the falafel mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, cayenne pepper (if using), flour, and olive oil. Pulse until well combined and mostly smooth, scraping down the sides as needed.
2. Form the falafel balls: Add baking powder and baking soda to the falafel mixture and pulse to combine. Cover the food processor and refrigerate for at least 1 hour to help the mixture hold together. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Bake the falafel: Using your hands, form the falafel mixture into 1-inch balls and place them on the prepared baking sheet, leaving some space between each ball. Bake for 20-25 minutes, flipping the falafel halfway through, until golden brown and crispy.
4. Serve the falafel: Remove the falafel from the oven and let them cool for a few minutes. Serve with lemon wedges, tahini sauce, and mixed greens if desired.

Notes

• Chef tip: For a gluten-free version, use chickpea flour instead of all-purpose flour.
• Best substitution: No substitutions for chickpeas, but you can use cannellini beans if needed.
• Make-ahead: Prepare the falafel mixture up to 1 day in advance and refrigerate until ready to bake.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your falafel falls apart while baking, try adding more flour to the mixture or forming the balls more tightly.

Storage

• Fridge: Store leftover falafel in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze uncooked falafel balls for up to 3 months. Bake from frozen, adding a few minutes to the cooking time.
• Oven reheat: Reheat falafel in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat falafel in the microwave for 30-60 seconds or until heated through. The texture may become slightly softer.
• Make ahead: The falafel mixture can be prepared up to 1 day in advance and refrigerated until ready to bake.

Nutrition Per Serving

• Calories: 220
• Protein: 10g
• Fat: 8g
• Carbs: 30g
• Fiber: 7g
• Sugar: 2g
• Sodium: 450mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Baked Falafel: A Vegan Delight You’ll Love FAQs

A Warm Final Note

I can’t wait for you to try Crispy Baked Falafel: A Vegan Delight You’ll Love and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!