This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).

Crispy Falafel

extra-virgin olive oil

red onion (about 1/2 small red onion)

parsley (mostly leaves but small stems are ok)

cilantro (mostly leaves but small stems are ok)

garlic,

fine sea salt

(about 25 twists) black pepper

cumin

cinnamon

With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

Wow, these are awesome! One recipe made 30 for me and only one broke when I flipped them. I didn’t have green onion, so used sweet onion and smoked the beans overnight. Huge hit with the family. Thank you!!

My batter did not hold together I could not form the patties. I used the spoon to drop it on the baking sheet. But it baked fine and stuck together. Taste was great!

My first attempt at making falafel failed. But since finding this recipe, I’ve made these at least a dozen times. They always turnout great and my family really enjoys them. 
 
We have also had good luck freezing the uncooked falafel and later partially defrosting then cooking per the C&amp;K recipe directions. 

Also, consider using cast iron skillet vice a cooking sheet, it’s easier to clean up, uses less oil and you can cook them a little faster by starting them on the stove top then moving to the oven for a few minutes to warm them through if you are in a hurry. 

Over all great recipe. Thanks!

We love your recipes! This falafel is delicious! I made the tahini dip today and that even raises them to the next level of yumminess! I doubled the falafel recipe and will be freezing some to look forward to. Thank you, Kate!

Soaked for 8 hours in water with half a teaspoon of baking soda (apparently it helps). They did swell (to double their size) but I might soak for longer next time. Mine were very difficult to put together- too wet, so I added almond flour and processed again until I could just form these into balls (I didn’t want to add too much of the flour because I was scared I might ruin them). By the end they were crisp around the edges and the inside moist, BUT very crumbly and broke up a bit - heaps of crumbs, a lot less falafel balls. 
Flavour was good, I added less salt though. They were alright, but I’m going to have to try again and experiment. Thank you !

This is an excellent falafel recipe. I used only 1 tsp of olive oil and baked on a silicone bake sheet. And I added a wee bit of lemon juice for personal preference. Thanks for the recipe.

I made these tonight for the first time and they were delicious! My husband couldn’t stop eating them and said they were better than eating out at a restaurant! Thank you so much for another great recipe. I made your tzatziki and zhoug sauce as well to eat with the falafels and it was amazing. I’m going to double the batch next time! Thank you.

Thanks so much for this recipe!  I made these last night and the whole family loved them!  I did make them a couple of hours before dinner and stored them in the fridge until baking.  It worked out great!

These turned out great and really flavourful, however I tripled the recipe and they came out quite salty. 3 tsp was just way too much salt. I have a lot of leftover chickpeas so making a second batch tomorrow and will half the amount of salt. I was worried they would be too wet when i was forming the patties but they cooked up wonderfully.

I did not like the flavour. Way too much salt and garlic

Tastes ok. I followed the instructions...patties don't keep their shape. Had to bake it longer at higher heat too to get it cooked through. My family prefers a recipe where they are less dense, and fluffier too.

This was very good. I just have a mini food processor so I had to do a few batches and then completed with my stick blender. I also added a tsp of dried mint. Very good and will definitely make again. Thank you.

Love these! What’s the best way to reheat them?

I usually either get ready-made Falafel from Whole Foods or make it from a mix, which is a huge mess. This recipe is perfect! I soaked the chickpeas for almost 24 hours. We are at 10,l52' here and everything takes a little longer. ;-)  I usually follow recipes exactly, at least the first time, and I did this one as well except that I realized that my husband used up the last of our fresh parsley when he made dinner last night. So I used 1/2 cup freesh Cilantro and a few tablespoons of Penzey's dried parsley. It turnout fine. I had no trouble forming the mixture into balls or flipping them half way through baking. They were beautiful. We ate them with warm pita, yogurt, diced tomatoes, tahini, kalamata olives and baby greens. We also had crisp frites, which is how one usually gets falafel in Israel! Excellent recipe and our new method of making falafel.

I have not made this recipe, as a Palestinian I am sceptical of baked falafel BUT the ingredients for the mix are spot on. I keep looking at this recipe though because I do not deep fry, but miss falafel. 
Anyways, to make patties, of anything, use a 1/4 cup measuring cup, "line" it with syran wrap, then spoon in the mix, pat down and then pull out and slowly allow the patty to release onto the tray. If you use a 1/4  measring cup do not fill it the whole way, it may be too thick. I think if you had some sort of mini burger shaper that would be an ideal mold. Sahtain, maybe one day I will try it.

Every time I make this recipe I’m reminded of how good it is! I use a high-powered blender and pulse in batches, using a little extra olive oil if needed. Anyone struggling to form the falafel likely needs to process the mixture smoother (if you want texture though, I’ve mixed half of a batch smooth and half chunky to great success).  Also great with some dill or mint thrown into the mix.

Delicious! I've gotten a better result soaking the chickpeas for 24 hours than 4. I also use a cast iron skillet instead of the baking sheet, as suggested by a previous commenter.

This came out perfectly -- very tasty, moist, and not hard to make at all in the food processor. Thank you!

Beat falafel I’ve ever had! I used store brand chickpeas that were probably very old, so I soaked them in hot water, draining and refreshing the hot water every hour or so for four hours. I cooked them in cast iron skillets. They came out great! I wish I’d made a double batch.

https://content.jwplatform.com/videos/Ke3RF6cp.mp4

Watch how to make crispy baked falafel in this short video! This recipe produces delicious, crisp-on-the-outside, tender-on-the-inside falafels just like your favorite Middle Eastern restaurant’s.

crispy falafel

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 12

Author : Cookie and Kate

Ingredients

Instructions

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