The first time I had it was at a bustling street market, where the aroma of warm spices and crispy chickpeas filled the air. Since then, I’ve been on a mission to perfect a healthier homemade version. This Crispy Baked Falafel is everything I love—golden brown on the outside, soft and flavorful inside, and packed with fresh herbs and spices.
Unlike deep-fried falafel, this baked version keeps things light without sacrificing crunch. Plus, it’s loaded with plant-based protein, fiber, and flavor! Serve them as appetizers, in wraps, or on top of a salad with a creamy tahini dressing.
Ingredients
For the Falafel:
- 1 ½ cups cooked chickpeas (or canned, drained and rinsed)
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- ½ small red onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp baking soda (for extra fluffiness)
- 2 tbsp whole wheat flour (or chickpea flour for gluten-free)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp water (if needed, to help blend)
For the Creamy Tahini Dip:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp water (adjust for consistency)
- ½ tsp cumin
- Salt to taste
Instructions
- Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. - Blend the Falafel Mixture
In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, paprika, baking soda, flour, olive oil, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth—you want some texture! If it’s too dry, add a tablespoon of water. - Shape the Falafel
Using your hands or a cookie scoop, form small balls (about 1-inch in diameter). Place them on the prepared baking sheet and gently press down slightly to create a round but slightly flattened shape. - Bake Until Crispy
Lightly brush or spray the falafel with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges. - Make the Tahini Dip
While the falafel bakes, whisk together the tahini, lemon juice, garlic, cumin, salt, and water until smooth and creamy. Adjust the water as needed for desired consistency. - Serve & Enjoy
Serve the falafel warm with the tahini dip, garnished with fresh herbs and a sprinkle of sesame seeds. These are perfect as appetizers, in a pita wrap, or over a salad!
These falafel bites are proof that healthy eating doesn’t mean sacrificing flavor. They’re crispy, satisfying, and so easy to make—let me know if you give them a try!