Chickpea falafel don’t get easier than this baked falafel recipe. These gluten-free, vegan falafel use canned chickpeas for convenience and are freezer-friendly, making them ideal for meal prep.
They’re packed with flavour and have soft, fluffy centres and a crisp exterior thanks to extensive recipe testing.
Fresh, homemade falafel are under 40 minutes away. Read on for tips to make these easy plant-based falafel with canned chickpeas, or jump to the recipe card.
In this post
- Why this recipe works
- Ingredients and substitutions
- How to make baked falafel with canned chickpeas
- Storage instructions
- Serving suggestions
- Frequently asked questions
- Baked falafel with canned chickpeas recipe
Why this is the best baked falafel recipe
I know “best baked falafel recipe” is a bold claim, but it’s the result of a lot of testing and tweaking. I wanted the soft, herbed interior and crisp exterior of traditional falafel without deep-frying or the need to soak dried chickpeas overnight.
This baked version uses canned chickpeas and a few tricks to deliver texture, flavour and reliability:
- Quick and easy: Canned chickpeas skip the overnight soak. With a food processor you’ll have falafel ready in under 40 minutes.
- Great texture: To avoid the dense or mushy result of many canned-chickpea recipes, this version adds sunflower seeds (or walnuts/pistachios) for bite and nutrients.
- Holds together well: Canned chickpeas lack the starch of dried, uncooked chickpeas, so chickpea flour is added to bind the mixture.
These falafel are also freezer-friendly, perfect for meal prep, naturally gluten-free and plant-based.
Ingredients and substitutes
This easy falafel recipe uses canned chickpeas to save time and offers flexibility with herbs and spice levels. A few ingredients are essential for successful baked falafel:
- Include the sunflower seeds or a nut substitute to create authentic texture.
- Do not omit the flour — it’s the main binder.
- Avoid using dried chickpeas unless you plan to soak them overnight for a traditional fried version.
Why canned chickpeas?
Dried chickpeas require overnight soaking. Canned chickpeas are cooked and ready, making this oven-baked version faster. If you prefer, use home-cooked chickpeas (about 9 ounces / 255 g to replace a can) but don’t overcook them or the mixture will become mushy.
Many baked recipes with canned chickpeas produce dense falafel; this recipe uses sunflower seeds and chickpea flour to avoid that outcome.
Oven-baked falafel ingredients
- Sunflower seeds: Add texture and neutral flavour. Substitute walnuts or pistachios if preferred.
- Fresh herbs: Parsley and cilantro lend brightness. Use roughly half a packed cup of chopped herbs per drained can of chickpeas; mint or dill can be mixed in for variation.
- Spices: Ground cumin and coriander provide earthiness. Aleppo pepper flakes add mild heat but can be swapped for black pepper or omitted.
- Onion: Yellow, white or red onion works. Dice to your preferred size; larger pieces will caramelize nicely on the exterior.
- Garlic: Two cloves minced, or one teaspoon garlic powder.
- Lemon juice: Adds acidity and a little liquid to help bind. Water can be used in a pinch.
- Chickpea flour: Key binding agent that keeps the recipe gluten-free. All-purpose flour can be used if gluten is not a concern.
- Baking powder: Helps the falafel puff slightly in the oven. Baking soda can substitute at half quantity if acid is present.
- Olive oil: Brushing before baking gives a golden colour and prevents drying; avocado oil or cooking spray also work.
How to make baked falafel with canned chickpeas
These baked falafel are straightforward and come together in under 40 minutes. (See the recipe card for exact measurements.)
Step 1: Drain, rinse and pat dry a can of chickpeas. Preheat the oven to 400 °F (205 °C) and line a baking sheet with parchment paper.
Step 2: Pulse the sunflower seeds, parsley, cilantro, cumin, coriander, Aleppo flakes (if using) and salt in a food processor until the seeds break down but the mix remains coarse — about 10 seconds.
Step 3: Add the drained chickpeas, diced onion, garlic, lemon juice, chickpea flour and baking powder. Pulse until there are no whole chickpeas left but stop before the mixture becomes a smooth paste — it should be coarse and hold together when pressed.
Tip: If patties fall apart, refrigerate the mixture for 30 minutes and try shaping again rather than overprocessing.
Step 4: With lightly oiled hands, scoop two tablespoons (about 30 g) per falafel, roll into balls, then flatten into ½-inch-thick patties and smooth edges.
Step 5: Arrange the patties on the lined sheet and brush both sides with olive oil.
Step 6: Bake 20–25 minutes until puffed, golden on top and brown on the bottom. They should feel firm to the touch. Let rest 5 minutes before serving.
Storage
Refrigerate leftovers in an airtight container for up to three days. Eat cold in pita, wraps or salads, or reheat by pan-frying in a little oil for about two minutes per side.
To prepare ahead, refrigerate the mixed falafel (without baking powder) up to a day; stir in the baking powder before shaping and baking.
Freeze uncooked patties in a single layer, then transfer to a freezer bag or container layered with parchment. Bake from frozen with an extra five minutes of cooking time; use within one month.
You can also freeze cooked falafel for up to three months. Thaw overnight in the fridge and reheat in a lightly oiled skillet.
Serving suggestions for baked falafel
Baked falafel are versatile: serve as a snack, in sandwiches, as sliders, on a mezze platter or over salads and grain bowls. Make a big batch and store in the fridge for quick meals over several days.
Serve baked falafel as:
- a snack with dips like lemon tahini or tzatziki,
- a falafel pita sandwich with hummus, tomatoes, cucumber, parsley, lemon and tahini,
- a vegan falafel slider in mini rolls with lettuce and pickles,
- a falafel platter alongside hummus, labneh-style sides and pickled vegetables,
- a falafel bowl with bulgur or other grains and tahini dressing, or
- a baked falafel salad over a chopped or green salad with a zesty dressing.
Frequently asked questions
Canned chickpeas are already cooked and lack the starch found in dried, soaked chickpeas, which helps traditional fried falafel hold together. That’s why canned chickpeas are better suited to baked falafel recipes with added binders.
Yes. You can bake falafel made with soaked dried chickpeas or with cooked/canned chickpeas using the adjustments in this recipe to maintain texture and binding.
Baking powder is a complete leavening agent that activates with moisture and heat, making it a safe choice here. Baking soda requires an acid to activate, so only use it if the recipe includes enough acid like lemon juice.
Baked Falafel With Canned Chickpeas
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This recipe yields roughly 15 baked falafel.
Ingredients
- ½ cup sunflower seeds
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon Aleppo pepper flakes (optional)
- 1 teaspoon sea salt
- 1 can (14.5 oz) chickpeas (garbanzo beans) , drained and rinsed
- ½ cup diced onion* , about ½ whole onion
- 2 cloves garlic , minced
- ½ tablespoon lemon juice
- 2 tablespoons chickpea flour
- ½ teaspoon baking powder
- 1 tablespoon olive oil , for brushing
To serve (optional)
- lemon tahini sauce
Instructions
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Preheat the oven to 400 °F and line a baking sheet with parchment.
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Add sunflower seeds, parsley, cilantro, cumin, coriander, Aleppo flakes (if using) and salt to a food processor. Pulse until the seeds are broken into smaller pieces but still coarse — about 10 seconds.
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Pat chickpeas dry with a towel, then add them to the processor with onion, garlic, lemon juice, chickpea flour and baking powder. Pulse until no whole chickpeas remain but the texture stays chunky and holds when pressed.
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Scoop 2 tablespoons (about 30 g) of the mixture, roll into balls with oiled hands, and flatten into ½-inch patties.
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Brush both sides with olive oil and arrange evenly on the parchment-lined sheet.
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Bake 20–25 minutes until the tops crack slightly and the bottoms are golden brown. Let rest 5 minutes before serving.
Notes
- The drained chickpeas used measured about 255 g (9 oz or ~1½ cups). A small variation in quantity is fine.
- If you like visible onion pieces, dice the onion into medium-sized pieces. For a more uniform texture, dice small or let the processor break them down — but avoid overprocessing.
- This recipe is for baked falafel using canned chickpeas. For traditional deep-fried falafel, use dried chickpeas soaked overnight.
- Store leftover falafel in an airtight container for up to 3 days and reheat in a skillet for 2 minutes per side. See storage instructions above for freezing details.
Middle Eastern recipes to serve with falafel
- Arabic salad: A classic chopped salad to serve alongside baked falafel.
- Kuku sabzi: A Persian herb frittata packed with greens; great alongside falafel or inside pita for extra protein.
- Lemon tahini sauce: A classic pairing for falafel.
- Harissa hummus: Creamy and flavour-packed on a falafel plate.
- Bulgur wheat salad: A hearty grain salad that pairs well with baked falafel for lunch bowls.