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The Best Baked Falafel

Homemade Baked falafel that are crispy on the outside and soft on the inside. The secret is using dried chickpeas which are soaked overnight and blended with fresh ingredients for an authentic falafel taste and feel.
Prep Time 1 d 1 hr 30 mins
Cook Time 25 mins
Course Main Course
Cuisine Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegan, Vegetarian, Wheat Free
Servings 24 falafel


  • food processor


  • 250 grams dried chickpeas
  • 1 cup fresh parsley
  • 1 cup fresh mint
  • 1 medium red onion
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 3 tablespoon chickpea flour
  • 1 teaspoon baking soda

To Serve

  • warm pitas
  • Israeli Salad
  • tahina
  • hummus


  • Add dried chickpeas to a bowl and cover with water. Make sure the water is a few centimeters higher than the chickpeas as they’ll triple in size. Cover and soak overnight.
  • The next day, rinse the dried chickpeas and add them to a food processer along with the onion, garlic, fresh herbs, and spices. Blend until you get a mixture that resembles coarse sand. Transfer mixture to a clean bowl and add in chickpea flour and baking soda. Mix to combine. Cover and let the mixture rest for one hour in the fridge.
  • Preheat the oven to 180°C and spray a baking sheet with a non-stick spray.
  • When the mixture has rested for an hour, remove from the fridge and shape it into 1 tablespoon sized balls. I used a tablespoon sized cookie scoop to shape them into balls. The mixture is delicate, so if it’s too wet add a little more chickpea flour. If it’s too dry add a little water. Place the falafel balls on the prepared sheet. 
  • Brush the falafel balls with some olive oil and then bake for 20-25 minutes, until they’re golden brown.
  • Serve with pita, a simple chopped salad and tahina.