Crispy Homemade Baked Falafel with Canned Chickpeas Recipe
Crispy, golden baked falafel with canned chickpeas brings Middle Eastern street food magic right to your kitchen.
These delectable bites pack a punch of flavor and nutrition.
Forget deep-frying and embrace a healthier approach that doesn’t compromise on taste.
Pantry staples like canned chickpeas make this recipe super accessible and quick to whip up.
Herbs and spices dance together, creating a mouthwatering blend that’ll transport you to bustling markets of the Levant.
The secret lies in perfectly seasoned chickpea mixture and a hot oven that crisps up the exterior while keeping the inside tender.
Serve these protein-packed gems alongside creamy tahini sauce or stuffed in warm pita for a delightful meal that celebrates simple, wholesome ingredients.
Serve Baked Falafel with Canned Chickpeas
Mezze Platter Paradise: Arrange the baked falafel on a large wooden board with colorful Mediterranean-style accompaniments like olives, cucumber slices, roasted red peppers, and a variety of dipping sauces for a stunning shared meal experience.
Protein-Packed Salad Topper: Crumble the crispy falafel over a fresh green salad with mixed herbs, cherry tomatoes, and a tangy lemon-tahini dressing to add crunch and robust flavor to your leafy greens.
Wrap It Up: Create a hearty wrap by stuffing warm pita bread with the baked falafel, adding fresh greens, pickled vegetables, and a generous drizzle of cool tzatziki sauce for a satisfying lunch or dinner option.
Street Food Style Platter: Serve the falafel with street food-inspired sides like quick-pickled vegetables, spicy harissa sauce, and soft warm flatbreads for an interactive and delicious dining experience that brings Middle Eastern flavors to your table.
Keeping Baked Falafel with Canned Chickpeas Meal-Ready
Batch Cooking Magic: Prepare a double batch of falafel and store extra patties in an airtight container for quick weekday meals. Simply reheat in the oven at 350°F for 8-10 minutes to restore crispiness.
Freezer-Friendly Option: Uncooked falafel patties can be frozen between parchment paper layers for up to 3 months. Thaw overnight in the refrigerator before baking for maximum texture and flavor.
Refrigeration Strategy: Cooked falafel stays fresh in sealed containers for 3-4 days. Keep tzatziki and other accompaniments separate to prevent soggy texture and maintain crisp edges.
Smart Lunch Prep: Pack falafel in compartmentalized containers with separate sections for pita, veggies, and sauces. This keeps ingredients fresh and prevents unwanted sogginess during transport.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 150 kcal
Servings: 5
Ingredient List for Baked Falafel with Canned Chickpeas
For Base Ingredients:
Chickpeas: Creamy legume providing hearty texture and protein, choose low-sodium canned variety for convenience and quick preparation.
Shallots: Delicate onion cousin adding subtle sweetness and depth, select firm and smooth shallots without brown spots.
Garlic: Aromatic flavor booster with robust punch, pick fresh cloves with tight, unblemished skin.
For Herb and Spice Blend:
Cilantro, Parsley: Fresh green herbs introducing brightness and vibrant color, choose crisp leaves with no wilting.
Salt: Essential seasoning enhancing overall flavor profile, use fine sea salt for even distribution.
Ground Cumin: Warm, earthy spice bringing Middle Eastern authenticity, select freshly ground for maximum aroma.
Lemon Zest: Citrusy ingredient adding zingy, refreshing note, use organic lemons for best flavor intensity.
Cayenne Pepper: Optional heat element providing gentle spiciness, adjust according to personal heat tolerance.
For Binding Ingredient:
Oat Flour: Gluten-free binder helping create cohesive falafel texture, can substitute with alternative flours like almond or chickpea flour.
What Tools Help With Baked Falafel Using Canned Chickpeas
Food processor: Essential for blending chickpeas and herbs into a perfect coarse mixture.
Baking sheet: Crucial for evenly baking falafel patties with a golden-brown finish.
Measuring spoons: Helps accurately measure spices like cumin, salt, and cayenne.
Spatula: Useful for flipping falafel patties during baking.
Parchment paper (optional): Prevents sticking and makes cleanup easier.
Cutting board: Needed for chopping herbs and preparing garnishes.
Sharp knife: Helps mince herbs and slice garnish vegetables.
How to Make Baked Falafel with Canned Chickpeas Step-by-Step
Ingredient Preparation Gather fresh chickpeas, aromatic herbs, and complementary spices for a flavorful base.
Texture Development Combine chickpeas with shallots, garlic, and herbs in a food processor, creating a chunky and cohesive mixture.
Shape Formation Craft small circular patties or rounded balls using gentle hand movements, ensuring consistent sizing.
Cooking Process Arrange falafel on a lightly greased baking sheet and roast in a preheated oven until exterior becomes crispy and golden.
Serving Suggestions Create a Mediterranean-inspired wrap by nestling warm falafel inside soft pita bread and garnishing with crisp vegetables and creamy sauces.
Spices and Tips for Baked Falafel with Canned Chickpeas
Pro Tips & Twists
Drain chickpeas thoroughly and pat dry with paper towels to prevent soggy falafel. Extra moisture can make your patties fall apart during baking.
If mixture seems too wet, add a bit more oat flour or breadcrumbs to help bind ingredients and create a firmer texture.
Adjust cayenne and spices based on your heat tolerance. For milder versions, reduce cayenne or swap with smoked paprika for depth without intense heat.
Experiment with fresh herbs like parsley or mint alongside cilantro to create unique flavor profiles while keeping the traditional Middle Eastern essence.
Prepare falafel mixture ahead of time and refrigerate for up to 24 hours before baking. This allows flavors to meld and makes weeknight cooking faster.
Homemade Mediterranean Street Falafel offers a healthier twist on classic deep-fried favorites. Quick baked chickpea fritters deliver crispy exterior and tender interior, letting cooks enjoy authentic flavors without excess oil.
Ingredients
Scale
1 can (15 oz / 425 g) chickpeas, drained and rinsed
½ cup fresh cilantro (or parsley)
4 tbsps oat flour (or any flour)
⅓ cup shallots, roughly chopped
3 garlic cloves
½ tsp salt
¼ tsp ground cumin
1 tsp lemon zest
¼ tsp ground coriander
1/8 tsp cayenne pepper (optional)
Instructions
Oven Preparation: Preheat oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray or olive oil to prevent sticking.
Mixture Creation: In a food processor, combine drained chickpeas, shallots, garlic, cilantro, salt, cumin, lemon zest, coriander, cayenne pepper, and oat flour. Pulse until a coarse, slightly sticky mixture forms that holds together when pressed, avoiding over-processing into a smooth paste.
Falafel Shaping: Using clean hands, form the chickpea mixture into compact, uniform round balls or patties approximately 2 inches in diameter, ensuring consistent size for even cooking.
Baking Process: Arrange falafel pieces on the prepared baking sheet, maintaining space between each piece. Bake for 20-24 minutes total, flipping halfway through to achieve a crispy, golden-brown exterior on all sides.
Resting and Serving: Allow falafel to rest for 2-3 minutes after removing from the oven. Serve warm nestled in soft pita bread, accompanied by fresh lettuce, pickled onions, tomatoes, tzatziki sauce, and additional hummus for a complete Mediterranean-style meal.
Notes
Chickpea Texture Tip: Avoid over-processing the mixture to maintain a coarse, slightly chunky consistency that helps falafel hold its shape and provides a satisfying texture.
Moisture Management: Drain and thoroughly pat dry canned chickpeas to prevent soggy falafel and ensure a crispy exterior during baking.
Binding Brilliance: Oat flour acts as a crucial binder, helping the falafel patties stay together without deep-frying while adding nutritional value.
Crispy Coating Hack: Space falafel pieces evenly on the baking sheet and flip midway through cooking to achieve a golden-brown, crisp exterior on all sides.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.