Plant Based Juniors

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Easy Baked Falafels

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These easy baked falafels come together quickly and are a nutrition powerhouse for plant-based kiddos!

If you’re looking for a simple, delicious, and nutrient-dense plant-based meal, these Easy Baked Falafels aew about to become your new go-to recipe. Packed with fresh herbs, warm spices, and a satisfying texture, these baked falafel patties are perfect for busy weeknights, meal prep, and your kids’ lunchboxes.

Why bake instead of fry?

Baking cuts down on the oil and mess while still delivering that crispy exterior and tender inside. Plus, they’re freezer-friendly, making them a perfect staple to have on hand.

Ingredients You’ll Need

  • Dry chickpeas (soaked for 24 hours, yielding about 2 cups soaked)
  • Yellow onion, roughly chopped
  • Garlic
  • Parsley or cilantro – or a mix of both! Really whatever greens you have on hand could work
  • Lemon juice
  • Cumin
  • Coriander

Pro tip: Don’t use canned chickpeas! While there are recipes that call for canned, for the best texture and flavor, you want to start with dried chickpeas soaked for 24 hours. It makes all the difference.

How to Make Easy Baked Falafel

1. Soak the Chickpeas: Start by soaking your dried chickpeas in plenty of water for 24 hours. They’ll expand to about double their size. Drain and rinse them well when ready to use.

2. Pulse the Ingredients: In a food processor, combine the soaked chickpeas, onion, garlic, fresh herbs, lemon juice, salt, cumin, coriander, baking soda, and oil. Pulse until the mixture is finely minced but not pureed. You’re aiming for a slightly grainy texture so the falafel holds together but still has some bite.

3. Form the Patties: Scoop about 2 tablespoons of the mixture and shape it into small, slightly flattened patties. This shape helps them cook evenly and get that perfect crisp exterior.

4. Bake the Falafel: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the patties in a single layer. Brush or spray them lightly with oil for that golden, crispy finish.

Bake for 20–22 minutes, flipping halfway through, until the falafel is golden brown and firm.

5. Cool and Enjoy: Let the falafel cool for a few minutes before serving. They’ll firm up a bit more as they cool, giving them the perfect texture. Enjoy them warm, tucked into pita with hummus and veggies, or over a fresh salad.

Storing and Freezing Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze: Let the falafel cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. Reheat in the oven at 350°F (175°C) until warmed through and crisp.

Serving Ideas

  • Stuff into a pita with hummus, cucumbers, tomatoes, and tahini sauce.
  • Serve over a quinoa or rice bowl with roasted veggies.
  • Add to a lunchbox with fresh fruit and hummus for dipping.

This Easy Baked Falafel recipe is simple, nutritious, and perfect for family-friendly plant-based meals. Make a batch (or two!) and enjoy the versatility and flavor of these little green gems.

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Easy Baked Falafel

These easy baked falafels come together quickly and are a nutrition powerhouse for plant-based kiddos.
Print Recipe
Prep Time:1 day 15 minutes
Cook Time:20 minutes
Servings:12

Equipment

Ingredients

  • 1.5 cups chickpeas, dried soaked for 24 hours
  • 1/2 yellow onion roughly chopped
  • 3 garlic cloves
  • 1 cup parsley or cilantro
  • 1 tablespoon lemon juice
  • 1 teaspoon table salt
  • 1/2 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 375 F.
  • Add all of the ingredients except the oil to a food processor and pulse until finely minced but not pureed.
  • Scoop a heaping tablespoon of the mixture and form into patties.
  • Place patties on a parchment paper lined baking sheet and brush with olive oil.
  • Bake for 20-22 minutes.
  • Allow to cool, then enjoy with pita, hummus, tzatziki, tomatoes, cucumbers, and herbs.

Comments

  1. 1 star
    There was no way these would form as patties without adding eggs or another binder to the recipe. They just crumbled into a loose pile. I followed the recipe exactly.

  2. 5 stars
    I made these for my kids to bring to school for lunch this week and they were so easy and delicious. Just wish I didn’t have to remember to soak the chickpeas overnight but other than that, great recipe!

3 from 2 votes

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