Name: Baked Falafel
Yield: 20

This Baked Falafel Recipe is packed with chickpeas and fresh herbs, bursting with flavor, and baked in an irresistible herbed olive oil blend.

author’s note

The Baked Falafel I Fell In Love With In Israel!

Falafel was everywhere when I spent time in Israel. Street stands served warm pita stuffed with fresh falafel, chopped salad, tahini, and pickles. The smell alone was enough to make me stop every single time.

I even took a few cooking classes while I was there and learned how traditional falafel is made. The flavor comes from soaked chickpeas, tons of fresh herbs, garlic, and warm spices. What surprised me most was how simple the ingredients were.

Once I got home, I started experimenting with my own version. I wanted something that captured those same bold flavors but was easier to make in a home kitchen. Frying can be messy and time consuming, so I started testing baked versions instead.

After quite a few batches, this baked falafel recipe became the one I loved most. The patties bake in a mixture of olive oil, pepperoncini juice, and herbs that adds incredible flavor while helping them crisp up in the oven.

Chickpeas being prepped, soaking overnight in preparation for this recipe.

Baked Falafel Recipe Ingredients

Ingredient	Tips or Swaps
Dried Chickpeas	Always use dried chickpeas soaked overnight. Canned chickpeas are too soft and contain too much moisture.
Fresh Herbs	Use parsley, cilantro, and green onions. Dill can be added if you like extra herb flavor.
Garlic	Use generously, but adjust the amount according to preference.
Warm Spices	Cumin, coriander, and paprika create classic falafel flavor. Add cayenne if you want heat.
Baking Powder	Helps the falafel stay lighter and softer inside.
Flour	Helps bind the mixture together. Chickpea flour or whole wheat flour both work well.

Making falafel by adding all ingredients into a food processor as part of the falafel recipe preparation.

How To Make This Baked Falafel Recipe

Chickpeas: Place chickpeas in a bowl with water and soak overnight until softened.
Blend: Add chickpeas, herbs, garlic, spices, baking powder, flour, olive oil, and broth to a food processor. Blend until finely chopped but not completely smooth.
Prepare tray: Whisk oil, pepperoncini juice, and seasoning. Spread mix over a pan.
Shape falafel: Scoop the mix and form into small discs. Place them on the tray.
Bake: Bake, flipping halfway through so both sides become golden.

All ingredients in a food processor, blended and ready for baking.

chelsea’s recipe tip

a reliable Ways To Enjoy Falafel

Falafel bowl: Serve over couscous, rice, or greens with tomatoes, cucumbers, olives, red onion, feta, and sauces.
Wrap: Stuff pita bread with lettuce, veggies, falafel, and hummus or tzatziki.
Falafel salad: Add a few warm patties to a Greek salad.
Appetizer platter: Serve this baked falafel recipe with hummus, baba ganoush, tahini sauce, and warm pita.

Herbed oil for dipping falafel before baking, falafel mixture in a measuring cup for consistent sizing, and falafel placed on a tray for baking.

Storage

Refrigerate: Keep baked falafel recipe in an airtight container in the fridge for up to 4 days.
Freeze: Lay them out in a single layer, then move to a freezer bag or container. They can be frozen for up to 3 months.
Reheat: Warm in the oven, air fryer, or microwave before serving. You can reheat frozen falafel directly from the freezer.