Baked Falafel

Making baked falafel balls at home is not as hard as you think! This oil-free baked falafel recipe is healthy, quick and kid-friendly. Use canned chickpeas and food processor to make things even easier.

Baked Falafel

Course Appetizer, Main Course
Keyword mediterranean, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Abbie Gellman


  • 1 14.5 ounce can chickpeas rinsed and drained
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon parsley chopped
  • 2 tablespoons flour
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup plain Greek yogurt
  • Zest of 1 lemon
  • Juice of 1 lemon


  1. Preheat oven to 350 degrees F.
  2. Mash chickpeas with potato masher or in food processor. Add onions and garlic and blend. Add remaining ingredients and mix into a thick paste consistency.
  3. Line baking sheet with parchment paper and spray with olive oil spray. Shape falafel into balls (size of golf balls) and place on baking sheet. Bake 20 minutes, turning halfway.
  4. Mix yogurt with zest and juice. Taste and season with salt accordingly. Serve falafel with yogurt dip.

Recipe Video

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