Baked Falafel Patties with Fresh Herbs and Crispy Pita Recipe
This baked falafel recipe offers a healthy, flavorful alternative to traditional fried falafel by using soaked chickpeas blended with fresh herbs and spices, then baked to golden crisp perfection. Served in warm pita bread with hummus, fresh veggies, herbs, pickled onions, and tahini sauce, this dish is a delicious, satisfying Middle Eastern-inspired meal that’s both wholesome and easy to prepare.
- Prep Time: 25 minutes (plus 24 hours soaking time)
- Cook Time: 26 minutes
- Total Time: 25 minutes active + 24 hours soaking + 26 minutes cooking = approximately 25 hours and 51 minutes
- Yield: 12 to 15 falafel patties, serving 4 to 6 people 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Scale
Falafel Ingredients
- 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry
- ½ cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 1 cup chopped fresh cilantro leaves and stems, patted dry
- 1 cup chopped fresh parsley leaves and stems, patted dry
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
For Serving
- Pita bread (use gluten-free pita if needed)
- Hummus
- Diced veggies (tomato, cucumber)
- Fresh herbs (chopped parsley, fresh mint)
- Pickled Red Onions
- Tahini Sauce
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Prepare the falafel mixture: In a large food processor, combine the soaked and dried chickpeas, chopped shallot or onion, garlic cloves, lemon zest, ground cumin, ground coriander, sea salt, cayenne pepper, baking powder, chopped cilantro, chopped parsley, and 1 tablespoon olive oil. Pulse the mixture until well combined but still slightly coarse, not pureed. Scrape down the sides of the bowl with a spatula as needed to ensure even mixing.
- Form the patties: Using a 2-tablespoon scoop, portion the mixture and gently shape into 12 to 15 thick patties with your hands. Avoid packing them too tightly, as this can make the falafel dense. If the mixture does not hold together well, pulse it a few more times in the processor.
- Drizzle and bake: Arrange the falafel patties on the prepared baking sheet. Drizzle them generously with olive oil to help create a moist and crispy exterior during baking. Bake for 14 minutes, then carefully flip each patty and bake for another 10 to 12 minutes until golden brown and crisp on the outside.
- Warm the pita: During the final few minutes of baking, wrap pita bread in foil and warm in the oven so they are soft and ready to serve.
- Assemble and serve: Open the warmed pita and spread a generous layer of hummus inside. Add diced tomatoes, cucumber, falafel patties, fresh herbs like parsley and mint, pickled red onions, and finish with drizzles of tahini sauce. Serve immediately and enjoy your fresh, flavorful falafel meal.
Notes
- Soaking chickpeas overnight is essential for proper texture and flavor in baked falafel.
- Do not substitute canned chickpeas in this recipe, as they are too soft and will result in a mushy texture.
- Be careful not to over-process the mixture; a bit of texture gives the falafel better bite and mouthfeel.
- Drizzling olive oil before baking is key to achieving a crispy crust without frying.
- You can freeze formed patties before baking for later use; bake directly from frozen adding a few extra minutes to cooking time.
Keywords: falafel, baked falafel, Middle Eastern recipe, chickpeas, vegan falafel, healthy falafel, gluten-free falafel, vegetarian, baked patties
