Classic Baked Falafel Recipe with Chickpeas, Herbs, and Warm Spices Recipe

Introduction

Classic falafel is a tasty Middle Eastern dish featuring crispy, golden chickpea patties flavored with fresh herbs and warm spices. This recipe is easy to make, baked for a healthier twist, and perfect for stuffing into pita bread or serving with salads. It’s a delicious plant-based favorite everyone will enjoy.

Ingredients

• 15.5 oz chickpeas, drained and rinsed
• 1 onion, roughly chopped
• 5 garlic cloves
• 2/3 cup parsley
• 1/2 cup cilantro
• 1/2 cup all-purpose flour
• 2.5 tsp baking powder (fresh)
• 2 tsp cumin
• 1 tsp salt
• 1 tsp coriander
• 1.5 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp cayenne pepper
• Olive oil spray
• 350 °F neutral oil (for frying, optional)

Instructions

1. Step 1: Add the chopped onion and garlic cloves to a food processor and pulse until finely minced. Add the parsley, cilantro, cumin, coriander, salt, black pepper, red pepper flakes, and cayenne pepper, then pulse until the mixture is well combined and fragrant. This keeps the herbs bright and prevents them from turning into a paste.
2. Step 2: Add the drained chickpeas to the processor and pulse 2-3 times until broken down but still coarse, not smooth. Transfer to a bowl and fold in the flour until just combined. The mixture should be crumbly and hold together when squeezed.
3. Step 3: Cover the bowl and refrigerate for at least 2 hours, or freeze for 25 minutes. Chilling helps the mixture firm up and hold its shape during cooking.
4. Step 4: Remove the chilled mixture and gently stir in the baking powder. Shape the mixture into 12 balls or slightly flattened discs using your hands or a scoop. Work quickly to prevent warming.
5. Step 5: Preheat your air fryer to 350 °F. Arrange the falafel in a single layer, spray lightly with olive oil, and air fry for 15 minutes total. Flip each falafel halfway through cooking to ensure even browning. They are ready when crispy and golden on the outside.

Tips & Variations

• Use dried chickpeas soaked overnight rather than canned for the best texture.
• If you don’t like cilantro, substitute with extra parsley or try fresh dill for a different flavor twist.
• For a gluten-free binder, swap all-purpose flour with chickpea flour.
• Adjust spices like cumin and coriander to your preference for a milder or bolder flavor.
• Try baking or frying for different textures; air frying and baking keep it lighter than deep frying.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze uncooked shaped falafel on a baking sheet then transfer to a freezer bag, or freeze cooked falafel in an airtight container for up to 3 months. Reheat in the oven at 350 °F for about 10 minutes or in an air fryer at 375 °F for 5-7 minutes to restore crispiness. Microwaving works but yields a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Canned chickpeas have too much moisture and make the falafel mixture soggy, causing them to fall apart. For best results, use dried chickpeas soaked overnight and never cook them before processing.

Why do I need to chill the falafel mixture?

Chilling helps the mixture firm up and absorb moisture, which makes the falafel easier to shape and prevents them from falling apart during cooking.

Classic Baked Falafel Recipe with Chickpeas, Herbs, and Warm Spices Recipe

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★★★★★

4.8 from 148 reviews

• Author: Lila
• Total Time: 2 hours 45 minutes (including 2 hours chilling time)
• Yield: 12 pieces 1x
• Diet: Vegan

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Description

This Classic Falafel recipe features a crispy golden exterior and a fluffy, flavorful interior made from soaked chickpeas, fresh parsley, cilantro, and warm Middle Eastern spices. Baked in the air fryer for a healthier twist without sacrificing texture, these falafels are perfect for stuffing into pita bread, topping salads, or serving as a delicious snack. The recipe emphasizes authentic ingredients and techniques to achieve the ideal falafel texture and flavor.

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Ingredients

Scale 1x2x3x

Falafel Mixture

• 15.5 oz chickpeas (drained and rinsed, preferably soaked dried chickpeas)
• 1 onion, roughly chopped
• 5 garlic cloves
• 2/3 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/2 cup all-purpose flour (King Arthur recommended)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1.5 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp cayenne pepper

Leavening

• 2.5 tsp baking powder (fresh for best results)

Cooking

• Olive oil spray
• Neutral oil (e.g., Pompeian grapeseed oil) for frying if desired

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Instructions

1. Prepare Aromatics and Build the Flavor Base: Add the chopped onion and garlic cloves to a food processor and pulse until finely minced. Then add the parsley, cilantro, and all dry spices (cumin, coriander, salt, black pepper, red pepper flakes, and cayenne pepper) and pulse until everything is well combined and fragrant. This keeps the herbs bright and prevents turning into a paste, maintaining a roughly chopped texture.
2. Incorporate Chickpeas and Flour: Add the drained and rinsed chickpeas to the food processor with the herb and spice mixture, pulse 2-3 times until the chickpeas are broken down but still have texture—aim for a coarse, chunky mixture, not a smooth paste. Transfer to a mixing bowl and fold in the flour until just combined. The mixture should be crumbly and hold together when squeezed, similar to wet sand.
3. Chill the Mixture for Structure: Cover the bowl and refrigerate for at least 2 hours, or freeze for 25 minutes if time is short. Chilling allows the starches to absorb moisture and helps the mixture hold its shape when formed, making it easier to shape the falafel without falling apart during cooking.
4. Add Leavening Agent and Shape: Remove the mixture from the fridge, gently stir in the baking powder evenly without overmixing to avoid premature activation. Shape the mixture into 12 equal balls or slightly flattened discs using hands or a small ice cream scoop. Work quickly to keep the mixture cold and firm.
5. Air Fry Until Golden and Crispy: Preheat the air fryer to 350°F. Arrange falafel in a single layer in the basket without crowding. Lightly spray with olive oil on all sides. Air fry for 15 minutes total, flipping halfway at 8 minutes to ensure even browning. The falafel is done when golden brown and crispy on the outside.

Notes

• Use dried chickpeas soaked overnight for the best texture; canned chickpeas add too much moisture causing soggy falafel.
• Avoid over-processing the chickpeas to maintain a coarse texture that keeps falafel light and fluffy.
• Chilling the mixture before shaping is essential to prevent falafel from falling apart during cooking.
• Use fresh baking powder for a light, airy texture; baking soda is not a suitable substitute.
• Flip falafel halfway through air frying to ensure even crisping on all sides.
• Falafel can be stored refrigerated for up to 5 days or frozen (uncooked or cooked) for up to 3 months.
• Reheat in the oven or air fryer for best crispiness; the microwave will soften the crust.
• For a gluten-free option, substitute all-purpose flour with chickpea flour.
• If avoiding cilantro, use all parsley (1 cup total) or mix with dill for a different flavor profile.

• Prep Time: 30 minutes (including food processing and gathering ingredients, excluding soaking time for dried chickpeas)
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Air Frying
• Cuisine: Middle Eastern

Keywords: falafel, air fryer falafel, vegan falafel, Middle Eastern recipe, crispy falafel, chickpea recipe, healthy falafel