The BEST Homemade Baked Falafels


After years of testing out new falafel recipes, these truly are The BEST Homemade Baked Falafels that make your kitchen smell like you are walking down the streets of Greece! Serve them with warm pita, hummus, and a fresh yogurt-lime sauce for ultimate satisfaction.

How can I serve the falafels as a meal?

These falafels freeze and store in the fridge beautifully, making them great for meal prepping.

I recommend serving as the protein option for an arugula salad with some ripe cherry tomatoes and thinly sliced shallots.

Another traditional method to serve these falafels is with warm pita bread and hummus.

My favorite sauce is a homemade yogurt-lime sauce that is my go-to! You simply whisk together 1/2 cup plain greek yogurt, juice of 1 lime, 1/2 tsp. salt, 1/2 tsp. black pepper, and a dash of apple cider vinegar (to your liking). Also, feel free to add a little water to thin out the sauce to your preference.

The BEST Homemade Baked Falafels
The BEST Homemade Baked Falafels

Can I fry the falafels instead of baking them?

Absolutely! (Between you and me, I think they taste even better when fried in olive oil lol)

Just heat up 2-3" of olive oil in a frying pan to 350F. Then, simply use your hands to roll out 1.5 tablespoons of batter to be fried in the oil for 2-3 minutes. If needed, use a slotted spoon to turn them halfway through baking to ensure perfect crispiness on all sides.

Finally, use a slotted spoon to remove them from the oil and place on a paper towel or kitchen cloth to drain any excess oil.

Now, it's time to grab our aprons and begin baking this truly delicious falafels that'll make your kitchen smell like your walking down the streets of Greece!

The BEST Homemade Baked Falafels



  • 1 cup Dried Garbanzo Beans (Chickpeas), (soak overnight)
  • 1/2 Red Onion, (chopped)
  • 1 cup Fresh Parsley, (chopped)
  • 1 cup Fresh Cilantro, (chopped)
  • 1/4 cup Fresh Mint, (chopped)
  • 1 small Lemon ((optional))
  • 3 Garlic Cloves
  • 2 tbsp. Flour
  • 1 tsp. Ground Cumin
  • 1 tsp. Salt
  • 1/2 tsp. Ground Cardamom
  • 1/2 tsp. Baking Soda
  • 1 tbsp. Extra Virgin Olive Oil, (for baking)


  1. Drain and rinse the chickpeas, then add them into a food processor or high-speed blender.
  2. Add in the chopped red onion, parsley, cilantro, mint, garlic cloves, cumin, salt, and cardamom. For added depth to the flavor, add the zest and juice of 1 small lemon. Pulse the ingredients 2-3 times, until coarse sand-like texture.
  3. Transfer the batter to a small mixing bowl, then add in the baking soda and flour to mix until well combined. Cover and place in the fridge for 25-30 minutes.
  4. Preheat oven to 425F. Line a baking pan with parchment paper.
  5. Using a small ice cream scooper (about 1.5 tbsp of batter), roll out each falafel and evenly distribute them on the prepared baking pan. Repeat until all batter is used.
  6. Drizzle the falafels evenly with the extra virgin olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Enjoy!

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