Crispy Baked Falafel
Crunchy on the outside, fluffy green on the inside — baked, not fried
By RecipesQueen Kitchen • June 10, 2026
These baked falafel are crispy on the outside with a bright green, herb-packed interior — all without deep frying. The secret is using dried chickpeas soaked overnight (never canned, which are too soft).
The mixture of chickpeas, fresh parsley, cilantro, cumin, and garlic gets pulsed into a coarse paste that holds together when baked.
Serve in warm pita with tahini sauce, pickled onions, and crunchy vegetables.
Ingredients
- 1 lb dried chickpeas, soaked overnight
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 4 cloves garlic
- 1 small onion, quartered
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 3 tbsp flour
- 1 tsp baking powder
- 3 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Drain soaked chickpeas. Add to food processor with herbs, garlic, onion, and spices.
- 2
Pulse until a coarse, sandy texture forms. Do not over-process into hummus.
- 3
Mix in flour and baking powder. Refrigerate 30 minutes.
- 4
Form into 24 balls. Place on an oiled baking sheet. Brush with olive oil.
- 5
Bake at 400°F for 25 minutes, flipping halfway, until golden and crispy.
- 6
Serve in pita with tahini sauce, tomatoes, cucumbers, and pickled onions.
