Chickpea falafel don’t get easier than this baked falafel recipe. These gluten-free, vegan falafel use canned chickpeas for maximum convenience and a quick weeknight meal. The falafel mixture freezes well, making it ideal for meal prep.
Best of all, they’re flavorful with soft, fluffy centres and a crisp exterior — results of extensive recipe testing to get the texture just right.
Fresh, homemade falafel are under 40 minutes away. Read on for tips to make these baked 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
Calling this the best baked falafel recipe reflects many rounds of testing. I love the tender herbed centre and crisp exterior of traditional deep-fried falafel, but frying and the overnight soak required for dried chickpeas aren’t always convenient.
This baked version using canned chickpeas solves both issues while delivering great texture and flavour. Key benefits:
- Quick and easy: Using canned chickpeas removes the need to soak dried beans. A food processor speeds up the prep, and you can have baked falafel ready in under 40 minutes.
- Better texture: Canned-chickpea baked falafel can turn out dense or mushy. Adding sunflower seeds (or a nut like walnuts or pistachios) provides bite and prevents a mealy result.
- Holds together: Cooked chickpeas lack the starch of soaked raw chickpeas, so chickpea flour is added as a binder to keep the patties intact.
These falafel are also freezer-friendly, great for meal prep, naturally gluten-free (when you use chickpea flour) and fully plant-based.
Ingredients and substitutes
This recipe uses canned chickpeas to save time and remains flexible for flavour adjustments. You can swap herbs, omit spice heat, or change the seeds and nuts, but a few ingredients are essential for best results.
- Keep the sunflower seeds or a nut substitute — they create texture similar to authentic falafel.
- Don’t omit the flour — it helps bind the mixture.
- Avoid using only overcooked chickpeas — they will make the mixture too soft.
Why canned chickpeas?
Dried chickpeas require an overnight soak for traditional falafel. If you want a quicker oven-baked falafel within an hour, canned chickpeas are the simplest choice.
You can use home-cooked chickpeas (for example, from an Instant Pot) — aim for about 9 ounces (255 grams) of cooked chickpeas to replace a 14.5 oz can. Avoid overcooking them so the mixture stays chunky rather than mushy.
Oven-baked falafel ingredients
- Sunflower seeds: Provide texture and a neutral flavour. Substitute walnuts or pistachios if preferred.
- Fresh herbs: Parsley and cilantro give bright, fresh flavour. Use roughly half a packed cup of chopped herbs per drained can of chickpeas; mint or dill can be added for variation.
- Spices: Ground cumin and coriander are the base. Use mild chilli flakes or black pepper for heat if you don’t have Aleppo pepper.
- Onion: Yellow, white, or red onion works; about 1/2 cup diced. A finer dice yields a more uniform texture.
- Garlic: Two cloves minced, or about 1 teaspoon garlic powder.
- Lemon juice: Adds acidity and helps the mixture bind; water can substitute if necessary.
- Chickpea flour: An effective gluten-free binder that also reinforces the chickpea flavour. All-purpose flour may be used if gluten is not a concern.
- Baking powder: Lightens the falafel during baking. You can use half the amount of baking soda if you keep an acidic ingredient like lemon juice.
- Olive oil: Brushing the patties before baking helps achieve a golden exterior. Avocado oil or a neutral spray will also work.
How to make baked falafel with canned chickpeas
These baked falafel are straightforward and ready in under 40 minutes. Refer to the recipe card for exact measurements.
Step 1: Preheat the oven to 400 °F (205 °C). Drain, rinse, and pat the canned chickpeas dry. Line a baking sheet with parchment paper.
Step 2: Pulse the sunflower seeds, parsley, cilantro, cumin, coriander, chilli flakes (optional) and salt in a food processor until the seeds are broken but the mixture remains coarse — about 10 seconds.
Step 3: Add the chickpeas, diced onion, garlic, lemon juice, chickpea flour and baking powder to the processor. Pulse until there are no whole chickpeas left but avoid overprocessing — the mixture should be coarse and hold together when pressed.
Tip: If the mixture seems too loose, chill it for 30 minutes before shaping; this often helps it bind without extra processing.
Step 4: Lightly oil your hands and scoop about 2 tablespoons (≈30 g) of mixture. Roll into balls, gently flatten to ~1/2 inch thick patties, and smooth the edges.
Step 5: Place patties on the prepared sheet and brush with oil.
Step 6: Bake 20–25 minutes on the centre rack until the tops crack slightly and the bottoms are golden brown. Let rest 5 minutes before serving.
Storage
Store leftover baked falafel in an airtight container in the refrigerator for up to three days. Eat cold in sandwiches or salads, or reheat in a lightly oiled skillet for 2 minutes per side.
Prepare the falafel mixture a day ahead (omit the baking powder), refrigerate, then add the baking powder just before shaping and baking.
To freeze uncooked patties: freeze single layer on a tray, then transfer to a freezer bag or container separated with parchment. Bake from frozen with an additional 5 minutes of cooking time; use within one month.
Baked falafel can also be frozen for up to three months. Thaw in the fridge overnight and crisp them in a skillet before serving.
Serving suggestions for baked falafel
Baked falafel are a versatile plant-based option. Make a batch and keep them in the fridge for quick meals or snacks.
Serve baked falafel as:
- a snack with dips such as lemon tahini or tzatziki,
- a falafel pita sandwich with hummus, chopped tomato, cucumber, parsley, lemon and tahini,
- mini falafel sliders with lettuce and pickles,
- part of a mezze platter alongside hummus, pickles and salads,
- a bowl with bulgur or grains, roasted vegetables and tahini dressing, or
- a salad topper for a hearty plant-based lunch.
Frequently asked questions
Canned chickpeas are already cooked and lack the starch of raw soaked chickpeas, which makes traditional fried falafel harder to form. However, canned chickpeas work very well for oven-baked falafel with a few adjustments.
Yes. You can bake either a traditional soaked-chickpea mixture or a cooked-chickpea mixture. Baking yields a lighter, less oily result while still delivering great flavour.
Baking powder is a complete leavener that works with moisture and heat. Baking soda needs an acid to activate, so use it only if your recipe contains sufficient acid like lemon juice. Baking powder is the safer choice for this recipe.
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 paper.
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Add sunflower seeds, parsley, cilantro, cumin, coriander, chilli flakes (if using) and salt to a food processor. Pulse until the seeds break into smaller pieces but the mixture remains coarse — about 10 seconds.
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Pat the drained chickpeas dry with a towel to remove excess moisture. Add chickpeas, onion, garlic, lemon juice, chickpea flour and baking powder to the processor. Pulse until no whole chickpeas remain, taking care not to overprocess. The mixture should be chunky yet hold together when pressed.
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Scoop 2 tablespoons (about 30 g) of mixture, roll into balls with lightly oiled hands, and flatten into patties about ½ inch thick.
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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 firm, slightly puffed, and golden on the bottom. Let rest 5 minutes before serving.
Notes
- The drained chickpeas used in testing weighed about 255 grams (9 ounces or ~1½ cups). Weighing helps precision but small variations are fine.
- Dice the onion to your preference. Larger pieces caramelize and add texture; a finer dice yields a smoother falafel.
- This recipe is designed for canned or cooked chickpeas. For traditional deep-fried falafel using dried chickpeas, use a recipe that starts with soaked dried chickpeas.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in an oiled skillet for 2 minutes per side. See the storage section above for freezing tips.
Middle Eastern recipes to serve with falafel
- Arabic salad: a chopped salad that pairs well with baked falafel.
- Kuku sabzi: a herb-packed Persian frittata that makes a great protein boost in a pita sandwich.
- Lemon tahini sauce: the classic falafel sauce.
- Harissa hummus: creamy, flavourful hummus for a mezze plate.
- Bulgur wheat salad: a ready-to-go plant-based grain salad topped with falafel.