This Crispy Healthy Baked Falafel is golden on the outside, tender on the inside, and packed with herbs and spices. A lighter take on the traditional fried version, these falafels are perfect for wraps, salads, or dipping.
Looking for more plant-based protein-rich meals? These are some of my favourites:
- Stuffed Zucchini Boats
- Vegan Schnitzel
- Eggplant Fritters in Creamy Coconut Sauce
- Best Vegan Cheeseburger
- Aloo Chana
- Giant Rainbow Rice Paper Roll
- Beetroot and Red Lentil Dhal
- Chipotle Dense Bean Salad
I love this baked falafel recipe because it delivers much of the crunch and flavour of traditional falafel without deep frying. Look, I won’t lie to you and say it’s the same! But this recipe uses significantly less oil than regular deep frying recipes. Most recipes require ~2 cups of oil, whereas this recipe uses ½ cup of oil instead. You could skip the oil, but honestly, you won’t get that beautiful crisp shell without it. This is a kind of meet-half-way type of (read: balanced) recipe, not as high calorie as deep frying but not as low calorie as no oil; it’s nice in between.
It’s healthier but still incredibly satisfying, making it a dish you can enjoy more often. Nutritionally, falafel is rich in plant protein, fibre, and micronutrients, helping to keep you full and energised. The chickpeas and herbs create a fresh, earthy taste that pairs beautifully with creamy dips and crisp salad. Baking also makes it easier to cook big batches, perfect for meal prep or feeding a crowd. Plus, the method is simple and less messy compared to frying, so clean-up is minimal. I also love how versatile falafel is – you can serve it in pita wraps, grain bowls, or even as a party snack.
Main Ingredients & Why We Use Them
- Dried Chickpeas – The star ingredient; they create a nutty flavour and firm texture that canned chickpeas can’t replicate. You can’t use canned, you must use fresh. Trust me on this. Canned chickpeas would make it too mushy and soft, dried keep them crumbly and firm.
- Parsley – Adds freshness and bright green colour.
- Coriander (Cilantro) – Lends citrusy, herbal notes for balance.
- Spring onion – Gentle onion flavour without overpowering.
- Garlic – Adds depth and savouriness.
- Cumin – Earthy spice that gives falafel its signature warmth.
- Ground Coriander – Enhances citrusy undertones and balances the cumin.
- Salt – Essential for seasoning and bringing out flavours.
- Baking Powder & Baking Soda – Help lighten the texture and give a slight lift.
- Flour – Binds the mixture together for shaping.
- Olive Oil – Adds richness and moisture, and helps create a crisp crust.
- Extra Virgin Olive Oil and Canola Oil (for baking) – Coats the tray for that “fried” effect without deep frying. I use a combo because EVOO is expensive, but feel free to use EVOO only if you got the dollars.
Crispy Healthy Baked Falafel Ingredients
How to Make It
Making baked falafel is easier than you’d expect. After soaking your dried chickpeas, blitz them with herbs, garlic, and spices until you have a coarse, green-flecked mixture. Shape into small patties, chill briefly, then bake on a generously oiled tray until golden and crisp. Flip halfway to ensure even browning, then enjoy them warm in wraps, salads, or straight from the tray.
Variations and Substitutes
If you prefer, use chickpea flour instead of plain flour to keep the recipe gluten-free. Add chilli flakes for heat or sesame seeds for extra crunch. You can also experiment with different herbs like mint or basil for a unique flavour twist.
Equipment
You’ll need a food processor to break down the chickpeas and herbs into the right texture. A large mixing bowl and spatula will make shaping and handling the mixture easier. Finally, a heavy-duty baking tray is essential to help achieve that golden, oven-fried crust.
How to Serve It
These falafels are perfect tucked into pita bread with lettuce, cucumber, tomato, and msabbaha (a creamy chickpea dip). They’re also great in grain bowls, alongside roasted veggies, or served with tahini sauce for dipping.
How to Store It
Store leftover falafels in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back their crispness. You can also freeze them for up to 2 months – thaw overnight in the fridge before reheating.
How to Make It
Crispy Healthy Baked Falafel
Ingredients
Falafel
- 225 g dried chick peas
- ¾ cup parsley leaves roughly chopped
- 1 cup coriander/cilantro leaves roughly chopped
- 6 spring onions white and pale green parts only, sliced
- 4 cloves of garlic minced
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 teaspoon flour plain/all purpose OR chickpea flour
- 1 tablespoon olive oil
Baking
- ¼ cup extra virgin olive oil
- ¼ cup canola oil
Wrap (optional)
- pita bread flat bread
- scoop of msabbaha
- iceberg lettuce shredded
- cucumber sliced
- parsley
- cherry tomatoes diced
- red onion
Instructions
Soak chickpeas
- Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours.
Pre-heat oven
- With an oven rack in the middle position, preheat oven to 190 °C (170 °C fan-forced).
Blend chickpeas
- Drain chickpeas well. Place in food processor, add remaining falafel ingredients. Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are really well blended.
Shape falafel
- Scoop up heaped tablespoons and shape into discs place on a tray. Should make around 30. Refrigerate for 30 minutes.
Bake
- 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. Bake for 25-30 mins, flipping halfway. Drain on paper towels. Repeat with remaining falafel.
Serve
- Serve fresh out of the fryer with sauce of choice. Make falafel wraps with lettuce, tomato, red onion, parsley and cucumber and msabbaha.
