Skip to content
Join Life Time

Oven-Baked Falafel

Dried chickpeas are the key to achieving the perfect falafel texture: crisp on the outside, fluffy on the inside.
baked falafel in a glass bowl
  • Makes 2 servings
  • Prep Time 20 minutes, plus an overnight soak
  • Cook Time 30 minutes


  • 1 cup dry chickpeas
  • 4 cups water
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped parsley, packed
  • 1/4 cup chopped cilantro, packed
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1/4 cup extra-virgin olive oil, or just enough to thinly cover a rimmed baking sheet


Place chickpeas and water in a medium bowl. Set aside to soak at room temperature overnight (or at least six hours).
Preheat the oven to 375 degrees F.
Strain the soaked chickpeas and add them to a food processor or high-powered blender with the shallot, garlic, parsley, cilantro, cumin, and sea salt. Blend, scraping down the sides as needed, until the mixture is finely minced. It should just barely hold together when pressed between two fingers. Test as you go to avoid over-blending the falafel into a paste.
Place the oiled baking sheet in the oven to preheat the oil for three to four minutes.
Form the falafel mixture into four palm-size patties and place them on the oiled baking sheet. Bake for 25 to 30 minutes or until browned and crisp, flipping halfway through. Enjoy fresh or refrigerate for up to four days.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *


More Like This

Falafel salad

Falafel Salad

By The Life Time Health Team

This tasty, vegan bowl is rich in complex carbs, fiber, and plant-based protein.

Three Falita's

Make-Your-Own Falita (AKA Falafel Pita!)

By Chef Ryan Dodge

Pickled veggies, crunchy slaw, fresh herbs, and creamy dressings are stuffed into pitas for a refreshing summer dish the whole family can enjoy — and customize to fit their taste.

Back To Top