Easy Oven-Baked Falafel

Baking falafel instead of frying makes it lighter, less greasy, and easier to prepare in big batches. You still get all the classic flavor, but with a healthier approach and much less mess. These patties hold together beautifully and are incredibly versatile — tuck them into pita, stack them in a burger bun, add them to a salad bowl, or serve them over rice with a drizzle of tahini sauce.

Fresh parsley and cilantro bring brightness and plant nutrients, chickpeas provide fiber and protein, and garlic, cumin, and coriander give that signature falafel depth. Simple ingredients — big flavor payoff.

They’re satisfying, meal-prep friendly, and honestly delicious even on their own dipped in tahini dressing.  I like to stuff my pita with lettuce, cucumbers, fermented pickle, pickle onion, avocado and falafel drizzle with tahini sauce.  So Good, you got to try them this way. 

Ingredient Benefits (quick blog-friendly highlights)

Chickpeas — high in fiber and plant protein, great for fullness and blood sugar balance
Parsley & cilantro — fresh herbs rich in antioxidants and phytonutrients
Garlic — supports immune health and adds deep savory flavor
Cumin & coriander — classic falafel spices that aid digestion
Chickpea flour — boosts protein and helps bind without eggs

Serving Ideas 

• Stuffed into pita with cucumbers, lettuce, pickled onion, and tahini
• Falafel burger in a bun
• On top of a big chopped salad
• Over rice or grain bowls
• As a protein snack with tahini dip

Easy Oven-Baked Falafel

Prep time: 15 minutes  Cook time: 30 minutes. Total time: 45 minutes. Servings: 10 small patties

Ingredients

• 2 cups chickpeas (cooked)
• ½ onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/8 tsp cayenne pepper (optional)
• 1 teaspoon salt
• ½ bunch fresh parsley
• ½ bunch fresh cilantro
• ¼ cup chickpea flour (or regular flour if preferred)

Easy Oil Free Tahini Recipe Click Here

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prep ingredients: Roughly chop onion, parsley, and cilantro.
3. Blend: Add chickpeas, onion, garlic, parsley, cilantro, spices, and salt to a food processor. Pulse until combined but still slightly textured. Don’t over-blend — you want some bite.
4. Add flour: Add chickpea flour and pulse 2 more times just until combined.
5. Form patties: Scoop about 2–3 tablespoons of mixture and shape into patties about ½ inch thick. A large ice cream scoop works great — just press the ball down into a patty.
6. Bake: Place on baking sheet and cover with parchment paper.
   No oil needed — but you can lightly spray for extra browning if desired.
7. Bake 20 minutes, gently flip (they’ll be soft — be kind to them), then bake another 10 minutes until lightly golden and firm.
8. Rest: Let cool for at least 10 minutes so they firm up and set properly.  
9. Storage.  Store in the fridge in airtight container for up to 3 days or freeze for up to 3 weeks, make sure to line parchment paper in between the patties so they don't stick to each other. 

Nutrition Per Patty (10 patties total — estimated)

• Protein: ~3.9 g
• Fat: ~1.0 g
• Carbohydrates: ~12.1 g
• Fiber: ~3.3 g
• Estimates based on standard ingredient averages. Values vary by chickpea brand and flour choice.