A family favorite, this baked falafel recipe is one that I learned to make from my grandma. I even have a trick to get the outside to stay crispy while baking!
Why this Recipe Works
The falafel is sprayed with avocado oil, making the outside a bit crispy. Although the crispiness will never match a deep-fryer, these baked falafel come pretty darn close!
The chickpeas already provide a creamy, nutty, mild flavor base so I like to go in and add elements of spice and citrus. I add fresh parsley and cilantro, which are complemented by the citrus from the lemon juice. For heat, I add jalapenos and cumin and deepen the savory flavor with garlic and shallots.
All in all, the complete flavor blend for this falafel mix recipe is fantastically balanced and delicious. This easy recipe will make for a delicious weeknight dinner, with or without the burger presentation.
Ingredients & Substitutions
chickpeas – this recipe uses canned chickpeas, which doesn’t work in deep-fried falafel recipes. It works in this recipe because you are not at risk of the falafel falling apart in the deep fryer.
How to Make this Recipe
Preheat the oven to 425F. Add all your falafel ingredients to a food processor. Process until clumps together. I like to keep it a little chunky. Then, roll into 16 balls the size of ping pong balls.
Lightly brush the bottom and top of each ball with oil and place on a non-stick baking tray. I like to use a cooking spray to evenly spread the oil. This is what will help it get the crispy outer layer.
Bake the falafel for 20 minutes. Use tongs to flip each falafel. Bake another 10 minutes.
Assemble your burgers by placing the lettuce on the bottom bun, top with sliced tomatoes, top with 4 falafel balls each, drizzle with tahini, and cover with the top of your bun.
More Middle-Eastern Spiced Recipes
I love using spices I grew up with to spruce up some of my favorite recipes. Here are some I think you’ll love.
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Baked Falafel
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Ingredients
Falafel:
- 1 15-oz. can of chickpeas drained, rinsed, and dried on paper towels
- 1 large shallot roughly chopped
- 3 cloves garlic peeled and cut in half
- 1 tbsp cumin
- 1 tbsp corriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 jalapeño seeded and roughly chopped
- 1/3 cup fresh cilantro
- 1/3 cup fresh parsley
- 1 tbsp lemon juice
- Cooking spray or flavorless oil
Burgers:
- 4 brioche burger buns
- 4 pieces of romaine lettuce
- 2 vine tomatoes sliced
- 6 tbsp tahini
Instructions
- Preheat to 425F.
- Add all your ingredients to a food processor. Process until clumps together. I like to keep it chunky.
- Roll into balls the size of ping pong balls. Should make 16 balls (4 per person).
- Lightly brush the bottom and top of each ball with flavorless oil or spray with cooking spray and place on a baking tray*.
- Bake 20 minutes.
- Use tongs to flip each falafel. Bake another 10 minutes.
- Assemble your burgers by placing the lettuce on the bottom bun, top with sliced tomatoes, top with 4 falafel balls each, drizzle with tahini, and cover with the top of your bun.