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Baked Falafel

These baked falafel are packed with bold herbs, hearty chickpeas, and the kind of flavor that makes folks sneak seconds straight off the pan. Even if homemade falafel sounds intimidating, this recipe walks you through it in the easiest, most down-to-earth way possible.
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Total Time 1 day 1 hour 25 minutes
Servings: 8 people
Cuisine: Egyptian, Middle Eastern
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked dried chickpeas
  • 1/2 teaspoon baking soda
  • 1 teaspoon chickpea flour
  • 1 teaspoon baking powder
  • 1 cup parsley leaves
  • 3/4 cup cilantro leaves
  • 1/2 cup fresh dill
  • 1 small yellow onion quartered
  • 7-8 cloves garlic peeled
  • 1 tablespoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne optional
  • Kosher salt to taste
  • 2 tablespoons sesame seeds
  • extra virgin olive oil for coating
  • Tahini Sauce optional for serving
  • Hummus optional for serving
  • Pita pockets optional for serving
  • Mediterranean Cucumber Tomato Salad optional for serving
  • Baby arugula optional for serving
  • Pickled turnips optional for serving

Method
 

  1. Place the dried chickpeas and baking soda in a large bowl and cover with at least 2 inches of water.
  2. Soak the chickpeas overnight for at least 18 hours until softened.
  3. Drain the chickpeas and pat them dry.
  4. Transfer the chickpeas to a food processor fitted with a blade.
  5. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic.
  6. Season with black pepper, cumin, coriander, cayenne if using, and kosher salt.
  7. Pulse the mixture for 40 seconds at a time until well combined.
  8. Transfer the falafel mixture to a covered container and refrigerate for at least 1 hour or up to 24 hours.
  9. Preheat the oven to 350°F and lightly oil a sheet pan.
  10. Stir the sesame seeds into the chilled falafel mixture.
  11. Form the mixture into balls about 1/2-inch thick using approximately 1 tablespoon of mixture each.
  12. Wet your hands as needed to prevent sticking.
  13. Place the falafel on the prepared sheet pan and brush the tops with olive oil.
  14. Bake the falafel for 8 minutes.
  15. Flip the falafel and continue baking for 7 to 12 minutes until golden brown and cooked through.
  16. Allow the falafel to cool for a few minutes before serving.
  17. Serve with pita bread, tahini sauce, hummus, arugula, cucumber tomato salad, or pickled vegetables if desired.

Notes

Store leftover baked falafel in the refrigerator for up to 3 to 4 days. Uncooked falafel patties can be frozen for up to 1 month and baked directly from frozen with a few extra minutes added to the cook time. Serve with pita pockets, tahini sauce, hummus, and fresh vegetables.