Crispy Baked Falafel Recipe


  • 1 cup dried chickpeas (soaked at least 12 hours)
  • 3 cloves garlic (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne
  • ½ teaspoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 egg
  • 2 tablespoons olive oil


  • Soak 1 cup of dried chickpeas in 4 cups of water overnight.
  • When you are ready to cook the falafels, heat oven to 400°F.
  • After soaking, drain the liquid and transfer the chickpeas to a 7-cup food processor fitted with a steel blade.
  • Pulse for 1-2 minutes, until picture resembles the image below. It should be processed into small pieces but not completely pureed.
  • Add the minced garlic, cumin, coriander, cayenne, baking powder, salt, pepper and egg. Process using the pulse function on the processor until all ingredients are well mixed in.
  • Using a 1.5 tablespoon cookie scoop, form disk-shaped falafels, patting them into shape with your hands and arranging on a parchment-lined baking sheet.
  • Falafels will be delicate, so be careful. Having slightly damp hands helps form them into shape.
  • Carefully brush tops with olive oil.
  • Bake for 15-20 minutes, until lightly golden.