Falafel is a classic Middle Eastern dish made from ground chickpeas, herbs, and spices, traditionally deep-fried until golden and crispy. In this version, the falafel balls are baked instead of fried, reducing oil while maintaining a crispy exterior and tender interior. Paired with a creamy yogurt sauce, this dish is perfect as a snack, appetizer, or main course.

Baked falafel is healthier, easier to prepare, and just as flavorful as the traditional version. The combination of chickpeas, garlic, cumin, and fresh herbs delivers rich, earthy, and aromatic flavors. This recipe is naturally vegetarian, high in protein, and makes for a satisfying plant-based meal.

Why I Love This Recipe

I love this recipe because it’s crispy on the outside, soft on the inside, and bursting with flavor. Baking makes it lighter and easier to cook at home without the mess of frying.

The herby, spiced chickpeas pair beautifully with the cool, tangy yogurt sauce, creating a balance of flavors and textures. It’s versatile, healthy, and perfect for entertaining, meal prep, or a quick weeknight dinner.

Why It’s a Must-Try Dish

• Healthier than traditional fried falafel
• Protein-rich and plant-based
• Versatile — serve as an appetizer, in wraps, or as a salad topper
• Quick and simple to make at home
• Bursting with herbs and spices, delivering authentic Middle Eastern flavor

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 4 (about 16 falafel balls)
• Calories: ~180 kcal per serving
• Course: Appetizer / Snack / Main
• Cuisine: Middle Eastern

Ingredients

For the Falafel:

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 1 small onion, chopped
• 2 cloves garlic
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for spice)
• 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
• 1 teaspoon baking powder
• 2 tablespoons olive oil (for brushing before baking)

For the Yogurt Sauce:

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon fresh dill or parsley, chopped
• Salt and pepper to taste

Cooking Directions

Step 1: Preheat Oven

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it.

Step 2: Prepare Falafel Mixture

• In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne.
• Pulse until a coarse, slightly chunky mixture forms.

Step 3: Add Flour and Baking Powder

• Transfer mixture to a bowl.
• Mix in flour and baking powder.
• Let sit for 5 minutes to firm up.

Step 4: Shape Falafel Balls

• Form mixture into 1–2 inch balls (about 16 balls).
• Place on the prepared baking sheet.
• Brush or spray lightly with olive oil.

Step 5: Bake

• Bake for 25–30 minutes, flipping halfway through, until golden and crispy on the outside.

Step 6: Prepare Yogurt Sauce

• While falafel bakes, mix Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a small bowl.
• Chill until ready to serve.

Step-by-Step Summary

1. Preheat oven to 400°F (200°C).
2. Blend chickpeas, onion, garlic, herbs, and spices.
3. Add flour and baking powder; let rest 5 minutes.
4. Shape into balls and place on baking sheet.
5. Brush with olive oil and bake 25–30 minutes.
6. Mix yogurt sauce and chill.
7. Serve falafel warm with yogurt sauce.

How to Serve

• Serve as an appetizer with yogurt sauce for dipping.
• Place in a pita with lettuce, tomato, and cucumber for a sandwich.
• Add to a grain bowl with quinoa or rice and roasted vegetables.
• Garnish with fresh herbs and a drizzle of olive oil.

Recipe Tips

• Drain chickpeas well to prevent soggy falafel.
• Don’t over-process in the food processor — mixture should be slightly coarse.
• Brush falafel with olive oil for extra crispiness.
• Chill mixture for 30 minutes before shaping to help it hold together.

Variations

1. Spicy Falafel

Add 1/2 teaspoon chili flakes or cayenne for heat.

2. Herb-Forward Falafel

Increase parsley and cilantro for a vibrant, fresh flavor.

3. Stuffed Falafel

Place a small cube of feta or roasted red pepper inside each falafel ball.

4. Gluten-Free Falafel

Use chickpea flour instead of all-purpose flour.

5. Oven-Roasted Veggie Bowls

Serve baked falafel over roasted vegetables and grains for a complete meal.

Freezing and Storage

Refrigeration

• Store cooked falafel in an airtight container in the fridge for 3–4 days.

Freezing

• Freeze uncooked falafel balls on a baking sheet for 1 hour.
• Transfer to a freezer bag for up to 3 months.
• Bake from frozen, adding a few extra minutes to cooking time.

Special Equipment Needed

• Food processor
• Baking sheet
• Parchment paper
• Mixing bowls
• Spoon for shaping falafel balls

FAQ

Q: Can I pan-fry falafel instead of baking?
A: Yes, shallow or deep-fry for 3–4 minutes per side until golden.

Q: Can I use canned chickpeas?
A: Absolutely — rinse and drain well.

Q: Can I make falafel ahead of time?
A: Yes, form balls and refrigerate for a few hours before baking.

Q: How do I keep falafel crispy?
A: Bake on a lined tray, flip halfway, and lightly brush with olive oil.

Q: Can I make a vegan yogurt sauce?
A: Yes, substitute Greek yogurt with unsweetened soy or coconut yogurt.

Conclusion

Baked Falafel Balls with Yogurt Sauce are a crispy, flavorful, and healthy Middle Eastern favorite. Baking makes them lighter than traditional fried falafel while keeping them tender and aromatic inside. Paired with a tangy yogurt sauce, they make a versatile dish perfect for appetizers, sandwiches, or bowls. Easy to prepare, full of protein and herbs, this recipe is a must-try for anyone seeking a wholesome, plant-based meal.