The Baked Falafel Recipe with Canned Chickpeas is easy and healthy! Eat it with dips, in a pita, on a salad and more.
Want to make homemade falafel but are intimidated by deep frying? Here’s the recipe you need: cooked falafel with canned chickpeas! This twist on the classic falafel distils traditional flavors into a shortcut that works on weekdays. Bake these hearty balls of savory herbal goodness and dip them in dips like avocado sauce, toss them in a falafel sandwich, or top them with a falafel salad. They save well and are perfect for refrigerating or freezing for quick and easy meals! They are also vegan, vegetarian and gluten-free. Here are the tricks of this quick method.
Want to make classic baked falafel? Go for the classic falafel and use the baked option.
Baked falafel with canned chickpeas
Falafel is a deep-fried ball made with Middle Eastern chickpeas, herbs, and spices. The classic falafel is always made with it soaked dried chickpeas, which gives them the ideal crunchy texture. Here’s the problem: don’t forget to soak the chickpeas overnight. If you have the time and ability to anticipate, try the classic version! It’s definitely worth it for the taste, and you can cook it too. Go for the classic falafel.
This baked falafel recipe is a shortcut to those times when you haven’t thought ahead and don’t want to mess up the fry. So it’s not an authentic recipe: it’s a weeknight variation so you can enjoy similar flavors! Make it with canned chickpeas that you bake instead of frying. Falafel are usually in the shape of a round ball, but it’s easier to make a disc shape for baking.
Tips for this easy baked falafel recipe
Are you ready to try these baked falafels with canned chickpeas? Here are some tips for this easy falafel recipe:
- A food processor is key. It’s easier to chop everything for the dough. (If you’re ambitious and don’t have one, you can try using rolled oats, finely chop the veggies, and mash the chickpeas with a fork.)
- You can use oatmeal or oatmeal. We’ll be using oatmeal and processing it into oatmeal in the food processor, but if you have oatmeal on hand you can skip this step.
- Drain and rinse the chickpeas, then pat dry. Since you’re using canned chickpeas, you’ll want to remove as much of the liquid as possible.
- Be careful not to over-knead the dough! Be careful not to overwork the dough: you want it to be uniform and malleable with some texture. See photo below.
- Form the dough into a disc. This makes them easy to bake (compared to spherical shapes). Use a 1 ½ Tbsp large spoon if you have one, which will help spread the batter evenly. Then bake for 15 minutes on one side and 10 minutes on the other!
Ready to try it? Go to the recipe below.
Leftovers keep well: try a double batch!
This easy baked falafel recipe is ideal because leftovers keep very well! For this reason, we recommend making a double batch and saving leftovers: especially if you’re feeding hungry eaters. You will need a large food processor (see above). Here is the recommended storage information:
- Store cooked falafel in the refrigerator for up to 1 week. They’re easy to throw into lunches or salads!
- Or freeze for up to 2 months. Then thaw in the fridge before serving. You can reheat them or eat them at room temperature.
- To double the recipe, use the 2x button on the recipe below! In this way, the quantities can easily be doubled.
Ways to serve falafel in the oven
There are so many fun ways to eat baked falafel! We make classic falafel for special occasions, but this baked version is more of an everyday recipe. Here are some ideas for serving:
More Mediterranean recipes
This recipe is a great idea for a hearty vegan dinner or Mediterranean diet meal! Here are some other great Mediterranean recipes to try:
This easy baked falafel recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This Baked Falafel with Canned Chickpeas recipe is easy and healthy! Eat it with dips, in a pita, on a salad and more.
- 15-oz can of chickpeas
- ⅓ cup Old fashioned oatmeal (or use ⅓ cup Oatmeal)
- 1/4 small red onion
- 2 Garlic cloves
- ½ cup coriander leaves and tender stems, loosely packed (or fresh parsley)
- 2 tablespoons tahini
- 1 tbsp olive oil
- 2 teaspoons cumin
- 1 teaspoon coriander
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- Serve with: tahini sauce or avocado sauce
- Preheat the oven to 425 degrees Fahrenheit.
- Drain and rinse the chickpeas. Pat the chickpeas dry with a paper towel to remove excess moisture and set aside.
- Place the oatmeal in the bowl of a food processor. Mix until flour-like in texture, 30 seconds to 1 minute. Pour into a separate bowl and set aside. (If using oatmeal, skip this step.)
- Roughly chop the red onion and peel the garlic. Place them in the food processor along with the cilantro and process until finely chopped, stopping and scraping the bowl once. Add the chickpeas, tahini, olive oil, cumin, coriander, salt and pepper and toss until combined, pausing to scrape the bowl once. Then add the rolled oats and puree until you get a smooth paste. (Be careful not to overwork the dough: you want it to be even and malleable with some texture. See the photo above!)
- Line a baking sheet with parchment paper. Using your hands, roll the dough into 12 balls of 1½ tablespoons each, then flatten into discs (use a size 40 cookie spoon if you have one). Place the slices on the baking sheet and brush the top with olive oil.
- Cook the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes until golden brown on the other side. Let cool for at least 5 minutes before serving. (Storage info: Baked falafel keeps very well! Refrigerate for up to 1 week or freeze for up to 3 months. Consider making a double batch and saving leftovers.)
Remarks
*For 12 small falafels: remember to double the amount and save the leftovers. Use frozen falafel to make a shortened version of this salad. Or it’s a way to reuse leftover falafel to take to the restaurant!
- Category: appetizer or main course
- Method: Cooked
- Kitchen: Mediterranean Sea
- Diet: vegan
Keywords: Baked Falafel, Recipe for Baked Falafel
