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Baked falafel on a baking sheet with tahini sauce

Crispy Baked Falafel

  • Author: Lauren Casolaro
  • Total Time: 35 minutes
  • Yield: 16 Falafels 1x
  • Diet: Vegan


Packed with herbs & spices, this crispy baked falafel recipe is loaded with delicious flavor. They are moist on the inside, crispy on the outside, and are quick & easy to make.




  • 1 cup dried chickpeas, soaked overnight or for 10-12 hours
  • 1/2 large yellow onion, chopped
  • 3 garlic cloves, peeled
  • 1/2 lemon, juiced
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • ¼ teaspoon baking powder
  • 2 tablespoons gluten-free flour
  • 1 cup fresh cilantro leaves and stems, chopped
  • 1 cup fresh parsley leaves and stems, chopped
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling before baking

Tahini Dressing:

  • 1/3 cup tahini
  • 1 small lemon, juiced
  • 1 clove garlic, minced
  • salt & pepper, to taste
  • water, to thin 


  1. Start by soaking the dried chickpeas in a large bowl of 3-4 cups water overnight or for at least 10-12 hours. The chickpeas should double to triple in size.
  2. Once the chickpeas have been soaked, drain and pat dry. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Add all ingredients to a food processor. Pulse everything together until a dough is formed and the ingredients are well-combined. 
  4. Using your hands, scoop out 2 tablespoons of the mixture at a time and gently roll into a ball, or shape into a patty until all of the mixture has been used. Place the falafels on the prepared baking sheet.
  5. Drizzle the falafels with generously with olive oil and bake for 22-25 minutes, flipping half way through, until golden brown and crispy. Remove from the oven.
  6. Serve immediately as an appetizer with a tahini or vegan tzatziki sauce and hummus, on pita bread with veggies, or in a buddha bowl! 


Dried chickpeas cannot be swapped with canned chickpeas. 

Leftovers can be stored in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months.

Nutritional values are estimates only. See our full disclosure here.

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: Main or Appetizer
  • Method: Bake
  • Cuisine: Mediterranean


  • Serving Size: 4 Falafel
  • Calories: 235
  • Sugar: 6g
  • Sodium: 489mg
  • Fat: 6.7g
  • Saturated Fat: 0.8g
  • Carbohydrates: 35g
  • Fiber: 10.1g
  • Protein: 11.7g

Keywords: baked falafel, air fryer falafel, fried falafel, vegan baked falafel, gluten-free falafel