Baked Falafel with Canned Chickpeas

Modified: Sep 3, 2025 · Published: Apr 9, 2018 by Jenna Urben · This post may contain affiliate links

Learn how to make crispy, fluffy, oven-baked falafel at home using canned chickpeas, fresh herbs, and simple pantry stapes. They're golden brown and delicious, great served as is or in a pita wrap!

Falafel is all about balance. Crispy on the outside, soft and flavorful inside, and packed with herbs and spices that make every bite fresh and satisfying.

This version keeps things simple with pantry staples and a few fresh ingredients, so you get all the classic flavor and texture without the extra prep work.

Ingredient notes

This homemade falafel recipe recipe comes together with a handful of simple ingredients, see below for my recommendations and suggested substitutions.

Canned chickpeas: For ease and convenience, I use a couple of cans of chickpeas. Traditional falafel uses dried chickpeas soaked overnight, but this time-saving shortcut still tastes amazing and gives that same hearty texture.
Onion: I usually go with red onion for its sweeter bite and pretty color, but yellow or white onions will do the job just fine.
Garlic: Fresh is best! That little punch of raw garlic makes the falafel pop. That said, jarred minced garlic or even garlic powder will totally work if that's what you have.
Herbs: Fresh parsley and cilantro bring that bright, herbaceous flavor that makes falafel so good. If you only have dried, don't stress! Just use about a third of the amount and mix it right in.
Olive oil: A drizzle helps everything blend smoothly and keeps the falafel moist. Use extra virgin olive oil if you like a bolder flavor.
Lemon juice: Fresh-squeezed makes a big difference. It adds tang and freshness that balances out the spices. Bottled will do in a pinch.
Seasonings: I keep it classic with ground cumin and a pinch of salt and pepper.
Flour: All-purpose flour binds everything together so the falafel hold their shape. Chickpea flour or cassava flour are great gluten-free swaps.
Baking soda: Don't skip this! Baking soda helps the falafel puff up in the oven and stay light, fluffy, and tender inside while still crisp on the outside.

Suggested tools

Hamilton Beach Food Processor & Vegetable ChopperBuy Now

How to Make Baked Falafel

This is a quick overview of the steps. For measurements and detailed directions, jump down to the recipe card.

Mix: Using a food processor, blend the drained chickpeas, red onion, garlic, cilantro, and parsley together. Add remaining ingredients and pulse until well combined.
Shape: Scoop a heaping tablespoon of the falafel mixture and form a falafel ball or flattened patty. Place on a plate or parchment-paper lined baking sheet and repeat with remaining mixture.
Chill: Let the falafel firm up in the refrigerator for a hour. This step is optional but recommended for best taste and texture!
Bake: Preheat oven to 400F then bake for 20 minutes, flip, then continue baking for another 15 minutes. Falafels are done when they are firm and browned.

Frequently Asked Questions

How to reheat falafel? My favorite way to reheat leftover falafel is in the air fryer at 350F for about 5 minutes.
Can you freeze falafel? Absolutely! Let falafel cool completely then place inside a freezer bag and store in freezer for up to 3 months. Let thaw in the fridge before reheating.
How to make in the air fryer instead? Yes! Cook in the air fryer at 350F for 15 minutes, flipping once halfway through.
What to serve with oven baked falafel? Falafel is fantastic on their own, in pita sandwiches, or on salads. Serve with hummus, tzatziki, or tahini.

I hope you love this homemade crispy falafel recipe as much as we do! If you give it a try, please let me know what you think in the comments below.

Easy Baked Falafel with Canned Chickpeas

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Learn how to make crispy, fluffy, oven-baked falafel at home using canned chickpeas, fresh herbs, and simple pantry stapes. They're golden brown and delicious, great served as is or in a pita wrap!

Servings: 18 falafel

Print Pin

Prep Time 5

Cook Time 35

Chill Time 1

Total Time 1 40

Equipment

Food processor

Ingredients

2 14.5 ounce cans chickpeas drained and rinsed
¼ red onion chopped
4 garlic cloves chopped
½ cup fresh cilantro chopped
½ cup fresh parsley chopped
1 tablespoon all-purpose flour gluten-free, if needed
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking soda

Instructions

In a food processor, mix together chickpeas, onion, garlic, cilantro, and parsley. Add remaining ingredients and pulse until well combined.
To shape, scoop a heaping tablespoon of the falafel mixture and form uniform-sized balls or flattened patties.
Optional: Arrange on a plate or parchment-paper lined baking sheet and let firm up in the fridge for 1 hour.
Preheat oven to 400F. Bake for 20 minutes, flip, return to oven and let continue baking for 15 minutes, until firm, brown, and crispy.
Enjoy in a pita bread wrap, salad, or as is with hummus and tahini!

Notes

Store leftovers in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or air fryer until warmed through.

Nutrition

Calories: 12kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 216mgPotassium: 28mgFiber: 0.2gSugar: 0.1gVitamin A: 197IUVitamin C: 3mgCalcium: 9mgIron: 0.4mg

Jenna Urben

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About Jenna Urben

Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.