Oven-baked falafel



Falafels are traditional legume balls known for their spicy flavor, popular throughout the Middle East. This recipe offers a lighter, yet equally delicious, variant. They are quickly prepared after soaking chickpeas overnight, with just the help of a food processor. The mixture seasoned with onion, garlic and parsley can be enriched with whatever spices you like. We've served these golden bites with a yogurt sauce as a delicious appetizer served with drinks, but it is also perfect with classic babaganoush, for example. Oven-baked falafel is an excellent vegetarian filling as an alternative to classic kebab!

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for around 25 falafel balls
Dried chickpeas 3 cups (500 g)
Onions 2 oz (80 g)
Garlic 1 clove
Parsley 1 tbsp (10 g)
Powdered cumin tsp
Sweet Paprika tsp
Fine salt to taste
Black pepper to taste
for the yogurt sauce
Greek yogurt 1 cup (250 g)
Lemon juice 1 tbsp (20 g)
Sweet Paprika 1 tsp
Garlic powder 1 pinch
Parsley to taste - finely chopped
Fine salt to taste
Black pepper to taste

How to prepare Oven-baked falafel

To make oven-baked falafel, start by rinsing the dried chickpeas; cover with water and leave them to soak for at least 12 hours 1. Once this time is up, drain the chickpeas and place them on a dry cloth 2. Thoroughly dab with absorbent paper to dry them 3.

Once dried, place the chickpeas in a mixer, together with the coarsely chopped onion 4, blend and then add the de-germed garlic clove 5 and the cumin 6.

Season with the salt 7, pepper and paprika 8. Blend some more, then add the parsley 9.

Blend until mellow and homogeneous 10; if the mixture is too soft, add a little chickpea flower, or if it is too stiff, add a drizzle of evo oil. Place the mixture in a bowl, cover with plastic wrap and leave to rest in the refrigerator for 1-2 hours 11. Once this time is up, take a spoon of the mixture and shape into slightly flattened balls, roughly 1.2 oz each: dampening your hands will help 12.

Place the balls on a tray lined with parchment paper and bake in a preheated static oven at 350° for around 20 minutes, then turn them over and bake for another 5-10 minutes 13. Prepare the sauce in the meantime: place the greek yogurt 14 and the lemon juice 15 in a bowl.

Add the garlic powder 16 and the chopped parsley 17, a pinch of salt and pepper. Stir to amalgamate 18.

Lastly, add the paprika 19 and stir some more 20. Your oven-baked falafel is ready 21: serve right away, with the yogurt sauce!


Oven-baked falafel is best enjoyed while still hot. If necessary, you can store it in the refrigerator for 3-4 days.

Do not freeze.


To guarantee the best possible result with this recipe, it is important that the chickpeas are nice and dry: if you prefer, instead of dabbing them with absorbent paper, you can cook them in a preheated ventilated oven at 210° for 10 minutes, or in an air fryer at 210° for 5 minutes.