This easy baked falafel recipe is a variation on the traditional deep-fried version. They’re easy to make and use less oil, while maintaining that delicious crispy exterior and tender interior that falafel are known for.

This gluten free, vegetarian delight is made from a mix of pounded broad beans and/or chickpeas along with onion, fresh herbs, spices, and garlic.

Soak chickpeas


Place chickpeas into a large bowl, cover with plenty of cold water, add in a squeeze of lemon juice and leave to soak for 24 hours.

Make falafel mix


Drain and rinse chickpeas, then add to a food processor with the remaining ingredients. Blend to form a rough paste.

Shape the falafel


Shape the falafel into patties, sit them on a plate and rest back in the fridge for 15 mins. This will help firm them up again.

Bake the falafel


Place the falafel on a lined baking sheet, brush with oil then bake for 15 mins at 190ºC/375ºF. Flip, brush with oil & bake for another 10 min.



Serve the baked falafel on a mezze platter, stuffed into pita bread, or as part of a falafel bowl.

Recipes To Serve with Falafel

Gabby Campbell

Bread bun