Skip to main content

Homemade Baked Falafel

baked falafel

Falafel is a favorite Israeli street food made from chickpeas and herbs and typically deep fried. For our homemade version we made it easier and healthier by baking instead of frying, but if you really love the authentic taste, try making them into patties and pan fry them in a little evoo.

The frying adds some calories, but you will still get all the fiber, nutrients and antioxidants that come from the chickpeas, garlic and herbs.

We include measurements but it is just a guide, you can add more greens, different herbs, more or less spices, it is a very flexible dish.

Falafel is best made with raw, soaked chickpeas, but if you weren’t able to plan ahead canned chickpeas will work, just be careful in the processing.

You can also make this entire mixture ahead of time and store in the fridge until ready to bake. 

  • Duration
  • Cook Time
  • Prep Time
  • 4 servings of 6 falafel ballsServings


  • 1 cup dried chickpeas, soaked overnight and drained or 1 can chickpeas, rinsed and drained
  • 1 small onion
  • 5 garlic cloves
  • 1 cup fresh flat-leaf parsley and/or cilantro
  • 1 teaspoon baking powder
  • ¼ cup whole wheat flour or chickpea flour
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 whole wheat pitas


  1. In the bowl of a food processor or in a large bowl using an immersion blender, process chickpeas, onion, garlic, parsley and cilantro until everything is just mashed and mixed, not pureed. Add baking powder, flour, cumin, coriander, salt and pepper and pulse until well mixed. Adjust seasoning to taste and let sit covered in fridge for at least 2 hours or up to 3 days.
  2. Grease a sheet pan with 1 tablespoon evoo and place in oven, then preheat oven to 400°F. Pan should be hot when placing falafel on it.
  3. Using a tablespoon, scoop out a heaping spoonful of batter and roll into a ball. Place on hot pan. Drizzle all falafel balls with remaining tablespoon of extra virgin olive oil and bake at 400°F for 20 minutes, turning halfway through.
  4. Serve inside pita, topped with Israeli salad, hummus, tahini, pickles, schug and harissa.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 470
  • Carbohydrate Content: 77.8 g
  • Fat Content: 12.2 g
  • Fiber Content: 14.8 g
  • Protein Content: 17.9 g
  • Sodium Content: 944 mg
  • Sugar Content: 6.8 g