Baked Falafel

Baked Falafel

Bette 17

"An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki."

Ingredients 55 m {{adjustedServings}} servings 281 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  2. Preheat an oven to 400 degrees F (200 degrees C).
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  4. Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
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Reviews 127

  1. 192 Ratings


I was skeptical of how "runny" the mixture was when I was forming it into patties, only b/c I've always made falafel w/ at least 1/3 c. breadcrumbs (as opposed to a mere 1 TB flour), but Shazam!! I'm so glad that I tried this recipe b/c these were outstanding! My first recommendation though is to lightly sautee the garlic and onions in a little olive oil b4 mixing into the chickpeas and spices. I also skipped the pan-fry and simply baked them at 400 for 30 min., flipping and smooshing them half-way through. Served them in warm flatbread w/ the recipe from here for "Zucchini Salad with Yogurt and Walnuts" (which is really more like a tzatziki) and we inhaled these!


Absolutely loved it! Very easy recipe. To cut down on fat, I did not brown them. I spooned then into the oiled baking sheet, sprayed with a cooking spray, just like cookies, then baked them about 15-20 min per batch (time may vary). They came out softer, then hardened a little, as they cooled down.


After making this many times I've settled on the following changes, which I highly recommend: 1) Pulse half an onion and several cloves of garlic in a food processor, then sauté until the onions are tender and most of the moisture has cooked off. 2) Double the cumin and coriander, and add onion and garlic powder. 3) Add 1/4 cup breadcrumbs, preferably panko. 4) Form 8 smaller patties rather than 4 big ones. This has proven to be essential! 5) Spray Pam, also essential, on a baking sheet and bake the falafel at 400 for 20 minutes. Then spray Pam on the patties, flip them, and bake for another 10-15 minutes. This actually results in a crunchier crust than when pan frying this recipe. The first picture I uploaded of this recipe is the pan-fried version and the second is completely baked.