Why You’ll Love This Recipe
This recipe offers all the delicious flavor of traditional falafel without the need for deep frying. Using canned chickpeas makes it quick and accessible, while baking keeps it lighter. It’s full of fresh herbs, easy to prepare, and perfect for meal prep or plant-based meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned chickpeas, drained and rinsed
garlic cloves
onion, roughly chopped
fresh parsley
fresh cilantro
olive oil
lemon juice
ground cumin
ground coriander
paprika
salt
black pepper
flour or chickpea flour
baking powder
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
Pat the chickpeas dry thoroughly with a paper towel to remove excess moisture.
In a food processor, combine the chickpeas, garlic, onion, parsley, and cilantro. Pulse until the mixture is coarse but holds together.
Add olive oil, lemon juice, cumin, coriander, paprika, salt, and black pepper. Pulse again to combine.
Transfer the mixture to a bowl and stir in the flour and baking powder until a dough forms that can be shaped.
Scoop and shape the mixture into small balls or patties and place them on the prepared baking sheet.
Lightly brush or spray the falafel with olive oil to help them crisp up.
Bake for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy.
Serve warm with pita bread, salads, or your favorite dipping sauce.
Servings and timing
This recipe makes about 12 to 16 falafel, serving 3 to 4 people.
Preparation time is approximately 15 minutes, and baking time is 20–25 minutes.
Variations
You can add chopped spinach or kale for extra greens, or include a pinch of chili flakes for heat. Swap parsley and cilantro with mint for a different flavor profile. For a gluten-free option, use chickpea flour instead of regular flour. You can also shape them into sliders for mini sandwiches.
Storage/Reheating
Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore crispiness, or use an air fryer for best results. Falafel can also be frozen for up to 2 months and reheated مباشرة from frozen.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but they need to be soaked overnight and not cooked before using.
Why are my falafel falling apart?
Too much moisture can cause this. Make sure the chickpeas are well dried before processing.
Can I fry these instead of baking?
Yes, you can deep fry them for a more traditional texture.
Are baked falafel healthy?
Yes, they are lower in fat compared to fried versions and still full of nutrients.
Can I make the mixture ahead of time?
Yes, the mixture can be stored in the refrigerator for up to 24 hours before shaping and baking.
What sauces go well with falafel?
Tahini sauce, yogurt sauce, or hummus are all excellent choices.
Can I make them without a food processor?
It’s possible, but more difficult. You’ll need to mash everything very finely by hand.
How do I make them crispier?
Brushing with olive oil and flipping halfway through baking helps achieve a crisp exterior.
Are these vegan?
Yes, this recipe is naturally vegan.
Can I freeze uncooked falafel?
Yes, shape them first, freeze on a tray, then store in a container for later use.
Conclusion
Baked falafel with canned chickpeas is a simple, healthy, and flavorful dish that brings the essence of traditional falafel into a lighter, oven-baked version. Whether served in wraps, bowls, or on their own, these falafel are sure to become a staple in your kitchen.
PrintBaked Falafel With Canned Chickpeas
Crispy on the outside and tender on the inside, these baked falafel made with canned chickpeas are a healthier twist on a classic Middle Eastern dish. Packed with herbs and spices, they are perfect for wraps, salads, or snacking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-16 falafel
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 garlic cloves
- 1/2 small onion, roughly chopped
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons flour or chickpea flour
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
- Pat the chickpeas dry thoroughly with a paper towel.
- In a food processor, combine chickpeas, garlic, onion, parsley, and cilantro. Pulse until coarse but cohesive.
- Add olive oil, lemon juice, cumin, coriander, paprika, salt, and black pepper. Pulse to combine.
- Transfer the mixture to a bowl and stir in flour and baking powder until a dough forms.
- Shape the mixture into small balls or patties and place on the prepared baking sheet.
- Lightly brush or spray with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and slightly crispy.
- Serve warm with pita, salads, or dipping sauces.
Notes
- Ensure chickpeas are very dry to prevent falling apart.
- Use chickpea flour for a gluten-free option.
- Add chili flakes for heat or spinach for extra greens.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 4 falafel
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
