Oven-Baked Falafel — No Frying
Traditional falafel soaks up a lot of oil during frying. The baked version gives you the same crispy outside and soft inside.
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Fried vs baked
- Fried: 330 kcal / 6 pieces
- Baked: 200 kcal / 6 pieces
- Saves about 15 g of fat
Oven Falafel
20 minPrep
25 minCook
4Servings
200kcal
Ingredients
- 2 cups chickpeas, soaked overnight (not canned)
- 1 onion, 2 garlic cloves
- 1 cup parsley and coriander
- 1 tbsp cumin + ground coriander
- 1 tbsp baking powder
- Salt and pepper
Method
- Pulse chickpeas with onion, garlic and herbs (not too smooth).
- Add spices and baking powder; mix.
- Shape into balls and place on a greased tray.
- Bake at 200°C for 25 minutes, flipping halfway.
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Tip
Don't use canned chickpeas — the result will be too wet and won't hold together.
Frequently asked questions
Why can't I use canned chickpeas?
Canned chickpeas are already cooked and too moist — the falafel won't hold together. Use soaked, uncooked chickpeas.
How long do baked falafel keep?
4 days in the fridge, 2 months in the freezer. Reheat in the oven or air fryer for crispiness.
Do I need baking powder?
It makes them light inside. Without it they're denser but still tasty.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.