Raise your hand if you love falafel! I’ve gone back into the archives to highlight my all-time favorite homemade falafel recipe. Making falafel at home can be tricky, but this recipe is easy.
Six reasons to love this healthy falafel recipe:
- These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs.
- They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days. Winning!
- Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time. If you have someone to help shape the patties, they’ll come together even faster.
- These falafels are gluten free and vegan, so they’re a great party appetizer.
- These falafels freeze well, so they’re a fantastic protein-rich option to keep on hand for future salads and pita sandwiches.
- On that note, this recipe is easily doubled! See recipe notes.
Are you convinced yet? Let’s make some falafel!
How to Make the Best Homemade Falafel
Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonably amount of heart-healthy olive oil in the baked version.
Coat your rimmed baking sheet with olive oil. That way, you get a fried effect in the oven, and you don’t have to brush the little falafels individually with olive oil. Winning!
Use dried chickpeas, not canned. Canned chickpeas do not work for falafel. They’re far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you’ll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.
Soak the dried chickpeas for at least four hours. If your chickpeas aren’t sufficiently softened, you’ll have unpalatably tough pieces of chickpea in your falafel. There’s just no workaround here.
Choose your dried chickpeas wisely. Try to buy your dried chickpeas from a store with high turnover, because old chickpeas need longer to soften. If you have options, pick the chickpeas that are the smallest, since they’ll soften faster.
Watch How to Make Crispy Falafel
Falafel Serving Suggestions
Serve falafel as an appetizer, wrap it into a pita sandwich, or add it to salad for a protein-rich topping. Falafel goes great with any of the following ingredients:
- Pita bread, warmed or toasted (tear it up for pita “croutons”)
- Fresh greens (such as spring greens or chopped romaine)
- Tomatoes, sliced
- Bell peppers, cut into strips
- Cucumber, thinly sliced
- Kalamata olives, pitted and sliced
- Raw red onion, thinly sliced, or quick-pickled onions
- Feta cheese, crumbled
- Sauce: Something creamy like tzatziki, hummus, or tahini sauce, and maybe a spicy sauce like zhoug or shatta, too
Here’s a tahini dressing recipe that goes great with this falafel, too:
- 1/4 cup tahini
- Zest and juice of 1 small lemon
- 1 tablespoon white miso
- 2 garlic cloves, pressed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch of cayenne
- 1/3 cup water
In a small food processor, combine all of the ingredients and blend well. You can also whisk the ingredients together by hand in a small bowl, just note that you’ll need to chop the fresh herbs and zest more finely than you would if you were using a food processor.
Please let me know how you like these falafel in the comments! I hope you love them as much as I do. ♥
Crispy Falafel
- Author:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus 4-hour soaking time)
- Yield: 12 falafels 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Middle Eastern
This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).
Ingredients
- ¼ cup + 1 tablespoon extra-virgin olive oil
- 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup roughly chopped red onion (about ½ small red onion)
- ½ cup packed fresh parsley (mostly leaves but small stems are ok)
- ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic, quartered
- 1 teaspoon fine sea salt
- ½ teaspoon (about 25 twists) freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
Instructions
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
Notes
Adapted from The America’s Test Kitchen Healthy Family Cookbook.
Make-ahead option: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking.
How to double this recipe: Preheat the oven with two oven racks near the center of the oven. Double all of the ingredients. If you have a large food processor (guessing 11+ cup capacity), you can mix all of the ingredients at once. Use two baking sheets, and swap their positions (top to bottom, bottom to top) when you flip the falafel halfway through baking.
Recommended equipment: I love my 11-cup food processor (affiliate link).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Stephanie
Wow, I tried your recipe for the first time and these falafels are amazing. I doubled the recipe. The fisrt ones I ate were in a pita with romain lettuce and plain greek yogourt. It might seems plain, for a pita sandwich, but it was soooo tasty! Thank you!
★★★★★
Kate
You’re welcome, Stephanie!
Debra Zantman
Hi Kate,
I made a trip to Whole Foods last night to buy dry organic chickpeas. I had never used them before. I soaked them for 19hrs in the refrigerator. I made the Falafel tonight for dinner. DELISH!! The mixture was nice and moist and when i flipped them not a single one fell apart. The taste was great! I now can enjoy Falafel more often at home. Thank you so much.
Kate
Hooray! I’m glad you enjoyed it, Debra. I appreciate your review.
DAVE
I would “feel awful” if I didn’t write a 5-star review for these crispy nuggets. I made them exactly as the recipe calls for. I was a bit worried that the patties were too moist when forming them, but they turned out GREAT after baking. I left them in the back of the oven a bit longer to brown properly…like 5 minutes or so. They are perfectly crispy and SO much better for a salad than the hard, fried versions. Awesome, light and full of flavor..!
★★★★★
Kate
Hooray! I’m happy you loved them, Dave.
Deborah
These falafels are simply amazing!!! Not using canned chickpeas made huge difference. Thank you Kate! What’s the best way to reheat them?
★★★★★
Kate
Thank you! I’m glad you like them. They reheat well in the microwave.
Aliosha
I made these falafels and we loved them. The only difficult part was shaping them… mine looked like cookies! But the taste is to die for.
★★★★★
Liz
Hey! I’ve made these a few times and I always felt the same way before today. This time, I ended up wetting my hands before forming and it turned out better!
Peggy
This is so good – made the felafel salad and dressing and absolutely loved it. Put it in a pita for my husband and he loved it too. Will definitely make it often!
★★★★★
Kate
Great to hear, Peggy! Thank you for your review.
Steph
I’ve had fantastic luck with this recipe (thanks Kate!) with canned chickpeas + a bit of chickpea flour to help dry out the mixture. I can go from plugging in the food processor to sliding a tray in the oven in less than 10 minutes. No soaking (or advance planning) needed!
★★★★★
Hannah Brown
What ratio did you use of canned chickpeas to chickpea flour?
Maria Gutierrez
This is the most amazing recipe for falafel. I loved the oven way! I made it today and my home is smell free! Thanks for the recipe!
★★★★★
Kate
Thank you, Maria! I’m happy you enjoyed it.
Eva
I doubled the recipe but it only made 12 patties. Maybe the 2 tbs measurement was too big? Also, I shouldn’t have doubled the salt. My mistake. The sauce to go with them is also delicious.
★★★★
Stacy
Question– I did not measure my beans before soaking. Do you have the proportion for soaked chickpeas?
Kate
Hi! Pre saoked. I hope that helps!
Jamie
I just made this and measured that 1 cup dry garbanzos made about 2 1/4 cups of soaked garbanzos.
★★★★★
Kristin
Amazing falafel recipe! This falafel recipe is spot on. They were not dry, stayed together when cooked, tasted great and the are crispy despite being baked. I served them with pita bread, tzatziki, hummus and romaine lettuce. Highly recommended.
★★★★★
Lisa
Hi, I love the way the falafels are fried on the oiled baking sheet. I haven’t been sticking strictly to this recipe, but applying the idea of adding enough oil to the mixture and the baking sheet plus a lot of fresh herbs makes a big difference with any recipe. I’ve got four kids so not frying them the traditional way saves so much time, oil and nerves. :)
★★★★★
Tammy
Wow! Great falafel. I made it this recipe for dinner tonight and the falafel came out perfectly — firm and tasty. I had my doubts when, half-way through cooking, they were still pretty moist and floppy and hard to flip over, but I ended up baking them about 10 minutes longer than the suggested time and they came out golden and perfect. Thanks for another delicious recipe.
Mabel Miller
Made these excellent falafels countless times. I include whatever is around – spinach, dill, hot peppers, spring onions – always great. A small ice cream style scooper makes prep easy. They freeze well. Thank you !
★★★★★
Kate
You’re welcome, Mabel! I’m happy you enjoyed them.
Bree
Hi Kate! These were excellent! Falafel is my favorite food and I have never attempted to make it. The flavor was amazing and I will for sure being making this again and again. I do have a question, however. I soaked my chickpeas for 8 hours and when I formed the patties I had a hard time getting them to stick together and flipping them was tricky. Perhaps, I made the mixture too wet somehow? I love this recipe and can’t wait to make it again so any advice would be greatly appreciated!!
★★★★★
Sarah Schtakleff
Thank you for an amazing recipe! We make these at least once per week and they come out perfectly every time.
★★★★★
Kate
You’re welcome, Sarah! I’m happy you enjoyed it.
Nona
My first try at falafel. So good!!! I made your tahini sauce recipe with it. Yum!
★★★★★
lisaannjohnson
This is the most awesome dinner I have made in a long time… and NO meat since it is Good Friday! Thanks!!
lisa j.
Jacqueline
They are super yummy! I just struggle with them sticking to the pan and then I try to get them off and they fall a part a bit. :( Tips?
★★★★★
Kate
Hi! I’m sorry to hear that Are you sure there is oil getting under the patties? That should help. Let me know how it turns out next time!
Cheryl Kline
Truly awesome recipe, the falafels with your Tahini sauce. I usually don’t write reviews, but just wanted to let you know that I’ve prepared several of your recipes and they have always been TOPS. Thank you.
Kate
I’m glad you did! Thank you for your review.
Judy
Absolutely amazing!!! It definitely makes a difference not using the canned chickpeas and baking them not frying. Thanks!!!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it.
Upali Peiris (Mr.)
A huge thank you Kate from Singapore. Wonderful recipe. Delicious. Being a vegetarian and a health conscious person, I loved the baking part instead of deep frying. I also just brushed a bit of olive oil on the baking tray instead of a 1/4 cup. Thanks again. Cheers
Andrea
Made these for dinner tonight and they were really delicious! Had them with a big salad and made the tahini dressing to go with it (used leftover parsley rather than dill) and it was a great combination! Thanks for the recipe!
★★★★★
Peter Hardingham
Made these three times and can never get the mixture to hold together! Always so much liquid that squeezes out when I try to form the patties. Every single time they’re tasty, just not the desired consistency. Help appreciated :)
★★★★
Kate
Hi! I’m sorry to hear that. Are you using fresh chickpeas? How long are you soaking them for?
Tanaz
Thanks for the recipe. However, it didn’t really hit it for me. I have tried many different falafels and this just didn’t taste the same. The texture was good. I am not sure if it was the flavour or the fact that it wasn’t fried. It also got stuck to my pan even though I put a lot of olive oil. So I am not sure what it was.
★★★
Kate
I’m sorry you didn’t love this one, Tanaz. Thank you for your review.
Ana
Every single recipe I tried from you is outstanding, sometimes I don’t even check which website it is and when the food is done and realise it’s sooooo the best thing I had I’m like …searching who it was and… oh yeah that was Cookie and Kate again!
★★★★★
Joy
These are so, so good. The flavor is great and easy to bake. Love that I can freeze them. Yum!!
★★★★★
Kate
Yes, they are a great freezer option!
Deborah
Thank you! All the crispy deliciousness without deep frying!
Deborah
Thank you! All the crispy deliciousnes without deep frying!
★★★★★
Kat
Amazing recipe!!!! Adding to my personal recipe book, and will never need to look for another falafel recipe again. Thank you!
★★★★★
Mara
I’m not sure what I did wrong, I checked the recipe and ingredients 4 times, but mine disintegrated in to puddles. They were tasty puddles, but it ended up being more of a baked falafel spread…
Kate
Hi Mara, it sounds like you had too much liquid. Did you drain the chickpeas after soaking?
Serin Thorp
Hi I want to make these a few days before? Will the mixture last 2 days in the fridge?
Kate
Hi, I don’t recommend letting the mixture set for that long, it will likely change how they bake up. These do make great leftovers so I suggest making them and then reheating as needed. Enjoy!
Brittany
Can you make this recipe with ‘jar’ chickpeas? We live in Portugal where the jar chickpeas are incredible. I usually use them to make homemade hummus… Will they be too moist?
Thanks!
Kate
Hi Brittany, Thank you for your feedback! This is really the best method I have found for falafels. Canned do work well for The Best Hummus.
Rosana W.
The best falafel recipe ever! They’re delicious and easy to make! I made some tabouli as well ( btw, got the recipe from your website too and it’s amazing). Thank you so much!
★★★★★
Kate
Wonderful to hear, Rosana!
Bekka
Wonderful! We’ve made these baked falafel twice now. I found that it worked better in my food processor to add an extra drizzle of olive oil (maybe an extra teaspoon) to get the chickpeas smooth. My husband doesn’t like cilantro, so the first time we just used more parsley and the second time substituted dill; both were delicious! Thank you!
★★★★★
Kate
Thank you for sharing your variations, Bekka. I’m glad these falafels are a hit.
Carol G.
These were fabulous. I ate them with a salad with tahini/tamari dressing and loved them. My husband ate them with sour cream and loved them. Definitely a keeper.
★★★★★
Kate
Sounds delicious, Carol! Thank you for your review.
Frances White
Please carify: you DON’T cook the chickpeas even after soaking?
I soaked mine all night (but forgot to put them in the fridge). They’re raw, edible (al dente!) but taste kind of green. Go ahead and make the felafel without cooking?
Kate
Hi, no need to cook before. They will cook when you put them in the oven. I hope you enjoy them!
Alexy
Amazzzzzing taste!!! However, I think I may have done something wrong as the consistency of my falafels are a bit ashy. I looked back on the ingredients and everything is right, so I have no clue what I did! Have any tips for me or ideas on what I did wrong? Thanks!!!
★★★★
Shravani Bobde
So ridiculously salty! I normally love cookieandkate’s recipe but this was a bust. Very salty, terrrible!
★
Kate
I’m sorry you didn’t enjoy this one. How much salt did you add?
angie
Any suggestions as to how to make these without oil? I’m oil free at the moment, but craving falafel!
Kate
I don’t, sorry. I hope you can find something that works!
Joan
Hello, am I missing something?! The chick peas are soaked but surely they also cooked before putting them in the food processor with the other ingredients and .along the patties? Tks.
Kate
Hi Joan, the are cooked in the oven once they have become patties. I hope this helps!
Hayley Anderson
Yum! Made this and chopped up veggies and lettuce and some of your tahini sauce to go with! I loved it! Pretty easy too- I just had to remember to get the chickpeas soaking.
★★★★★
elizabeth hirst
Hi there! I am looking forward to trying to make this recipe. I am wondering if I double it, do you think the falafel’s would freeze well? I am thinking of freezing before cooking. Suggestions?
Kate
Hi! Yes, just double everything and need more baking sheets. These do freeze well once baked. Enjoy!
Clara
Can you make this recipe with canned chickpeas?
Thanks!
Kate
You won’t have the best results. This recipe requires dried and then soaked chickpeas.
Katie
I have made this recipe about a hundred times. I figured I should leave a review. I normally don’t review recipes but I needed to let you know how much I love this recipe. It comes our perfectly every time. I know it’s going to be great but I am still so happy every time it tastes so delicious. Also I love that it’s not fried so I feel so much better about eating it. Thanks for all your amazing recipes!
George Bennett
Nice blog
★★★★★
Erica
I’ve probably left a comment about these before, but just in case – folks, you will NEVER try and make falafels from those store bought mixes again. I’m all for convenience but I always found falafels kind of “meh” or I’d eat them the first day when fresh but find them gross the next day. THESE are gorgeous, fresh, delicious little balls of protein and happiness that are truly a gift. I am about to make a second batch now that my parsley has come in (survived through the winter in this Ontario, Canada garden)! Thanks Kate for always having the best vegetarian recipes for this girl who struggles to pick her 1-2 vegetarian meals every week. You’re a life-saver!
★★★★★
Kate
Wonderful to hear, Erica! Thank you for your review.
Lisa Weaver
Love your recipes!
Can these be made without oil?
Kate
Sorry, you need the oil to get these crispy.
Wendi
These were amazing! I lived in the Middle East for a long time and have been searching for a way to recreate falafel without frying them! These were perfect. These are now on regular rotation in our house along with your tabbouleh recipe.
★★★★★
Jennifer
These are fantastic! Super-easy and healthier with less oil. I used my #40 cookie scoop and then pressed each mound down – so speedy. I’m happy to have this recipe!
★★★★★
Molly J.
Perfect in every way! I have made these twice in the last week – once with your Greek salad and once with your broccoli salad. Thank you, as always, for the great recipes!
★★★★★
Kate
You’re welcome, Molly! Thank you for your review.
Yukti Rao
I have been making these falafels for years now and I have tried other recipes but nothing tastes like this and I love them and so does my son.
★★★★★
Suzanne Algie
I can’t tell you how many recipes i have tried for falafel, all were epic fails until this one, thank you so much!
Kate
I’m delighted you loved this one, Suzanne!
Becca
As I was shaping these and putting on the pan I really thought they were a total write-off. I was so wrong though! The mixture was quite wet after blending. I even tried to add a bit of chickpea flour. As I put them in the oven I figured that they’d fall to pieces when I flipped then and I’d end up with falafel crumble, but I was pleasantly surprised that they were firm when I flipped them. They turned out crispy on both sides with good flavor. I’ve been proven wrong! I may have soaked my chickpeas too long, so will soak for a shorter amount of time on the next try. I’ll also add that the first time I made these I didn’t have soaked chickpeas so made them with canned plus some chickpea flour. They came out “OK”, but I can tell the difference with using soaked chickpeas this time around.
★★★★
Kate
I’m glad you ended up enjoying them, Becca!
Susan Cuthbert
Hi Kate,
Last time I tried to make these the felafel fell apart, but this time I paid closer attention to your method and they worked out very well – held their shape and baked well. I had doubled the recipe (with some guesswork about the volume of chick peas as I soaked a whole packet full) and had to blend it quite a while in the food processor before it got smooth enough (not what I would call smooth – just less rough). Thank you! Great not to have to deep-fray.
★★★★★
Kate
I’m happy you tried them again and enjoyed them, Susan! I appreciate your review.
Lynne Marie Sullivan
This healthy falafel using uncooked garbanzos is amazing. It has a nice mild flavor, but would use more parsley and less cilantro next time, and increase the herbs a bit.
A blender or bona fide food processor would work a lot better than my wand blender really which struggled with the beans. I placed parchment paper on the baking sheet and reduced the amount of oil to 2 Tablespoons. I think I could have used even less and still gotten the golden brown color. I served them on pita with tzatziki sauce… perfect!
★★★★
Kate
Thank you for your comment and review, Lynne!
Catherine Mandel
Wonderful taste, didn’t fall apart when flipping!! Only thing is making the patties was messy, I had to use a large spoon to help get it on the baking sheet. Is there anything I can add to help the mixture stick a bit more?? Otherwise, my husband and I loved it!!!
★★★★
Kate
Hooray! I’m glad you loved it, Catherine. Thank you for your review.
Helen
I cooked a pound of chickpeas that I had soaked overnight. So, how much of those cooked chickpeas should I use for this recipe?
Kate
Hi, this is meant to be used with soaked and not cooked. That’s how it worked the best for me.
Krystyna
Thank you so much for wonderful recipes that are easy, nutritious and delicious! I’ve already made a couple of your dishes and they all turned out amazing. Made these falafels the other day and they were great. Now I’m actually planning to make them for my wedding reception as appetizers.
Will they be as flavorful and delicious if I freeze them?
★★★★★
Kate
Hi! I find they taste great, even frozen. I love the idea of a wedding appetizer!
Gloria Shah
These came out crisp and tasting great!
★★★★★
Kate
That’s great, Gloria! Thank you for your review.
Allison
Two questions: how many adults does 1x the recipe feed? I’m looking at feeding a of about 10 and not how many times the recipe to make.
Also, can these be baked ahead of time and reheated or better to make and bake right before eating? Can they be warmed in the oven to keep their crispness of will they dry out?
Kate
Hi Allison, that is in the description before the recipe ingredients. I also have more about freezing in the the post and comments. :)
Rycia Cardenas Mantua
Curious, should i bake before freezing? Or can i freeze right after forming them into patties?
★★★★★
Kate
Hi, bake first and then freeze. I hope this helps!
owl
do you cook the chickpeas after soaking ?
Kate
Hi! They cook once you make them into the patties and place them in the oven. I hope you enjoy them!
Emma
I was shocked at how easy and delicious these were. I must admit I was skeptical because how could a healthy baked version be as good as the traditional fried one? It really is!
I read many of the comments and found the tips helpful. I soaked the chickpeas 18 hours, I added a tbsp of fresh lemon juice and increased the added olive oil from 1 tbsp to 2. Once everything was buzzed in the food processor I stuck it in the fridge for ½ hour while I made the Miso and Tahini sauce (also a winner). I used convection bake for extra crispiness. I had no problem with them holding together and they didn’t fall apart when turned, used a scooper and parchment paper. Thank you for the great recipes!