Crispy Baked Falafel (Easy & Healthy)

Name: Crispy Baked Falafel (Easy & Healthy)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp High Phenolic Extra Virgin Olive Oil, plus more for the pan; 1 cup dried chickpeas, soaked overnight; 1 cup flat-leaf parsley, packed; 1/2 cup fresh cilantro, packed; 1/2 small onion, roughly chopped; 4 garlic cloves; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 2 tbsp chickpea flour; 1/2 tsp baking powder; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 lemon, juiced, for the tahini drizzle; 1/4 cup tahini; 2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Crispy baked falafel made with soaked dried chickpeas, a generous handful of parsley and cilantro, and extra virgin olive oil that crisps the outsides golden in the oven. Each bite is craggy and crunchy outside, tender and herby inside, and a fresh lemon-tahini drizzle ties it all together. Plant-forward, high in fiber, and easy to batch.

By Olivea Kitchen | Published June 25, 2026

Jump to Recipe

Prep 20 min

Cook 25 min

Total 45 min

Intermediate

Why We Love This Recipe

We love this falafel because it is genuinely good for you. Built on chickpeas, it is plant-forward, high in fiber, and a solid source of plant protein, with parsley and cilantro bringing vitamin C, vitamin K, and folate to every craggy bite. Baking instead of deep-frying keeps the whole dish light while the outsides still turn crisp and golden.

Olive oil is what makes that happen, and it is where Olivea fits in. We bake the falafel in our High Phenolic Extra Virgin Olive Oil, which is smooth and suited to oven heat, and finish with a raw drizzle that carries the flavor. The oil is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, lab-verified at 500+ mg/kg total polyphenols and developed with Harvard-trained cardiologists. The peppery edge you taste in a raw drizzle is the polyphenols you can taste, so the same oil that lifts the flavor carries the health story. It is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, and cold-pressed within hours. For a closer look, here is the research on olive-oil polyphenols, and the lab work is on our science page.

Polyphenols are highest in a fresh, high-phenolic oil and fade with time, light, and heat, so the raw finishing drizzle is how the most of them reach the plate. With chickpeas, herbs, lemon, and extra virgin olive oil all on one sheet pan, this is exactly the kind of plant-forward plate that fits an everyday Mediterranean-diet pattern, and olive oil, rich in monounsaturated fats, is its cornerstone fat.

View Nutrition Facts

Recipe Success Tips

Use soaked dried chickpeas, never canned.

This is the one non-negotiable rule of falafel. Canned chickpeas hold too much water and turn the mix into a dense paste that falls apart. Soak dried chickpeas overnight until they double in size, then drain them well; they stay raw and bind the falafel as they bake.

Blend to a coarse, sandy texture.

Pulse the mixture rather than running the processor continuously. You want most of the chickpeas broken down but a few small pieces left for texture, with the herbs flecked through. A smooth puree bakes up gummy instead of light and craggy.

Chill the mix before shaping.

Let the blended mixture rest in the refrigerator for at least 30 minutes. Chilling firms it up and hydrates the chickpea flour you fold in, so the falafel hold their shape and develop those craggy edges that crisp in the oven.

Brush generously with olive oil for crisp edges.

Baked falafel crisp through contact with oil, so brush or spritz the tops and the pan well before they go in, and flip them halfway. A good coat of high-phenolic extra virgin olive oil is what gives you a deep golden crust without any frying.

Finish raw with a fresh, peppery olive oil.

Right before serving, drizzle the warm falafel with a fresh, high-phenolic extra virgin olive oil straight from the bottle. Used raw, its grassy, peppery character cuts through the earthy chickpeas and brings its polyphenols to the plate at their best.

Ingredients

servings

3 tbsp High Phenolic Extra Virgin Olive Oil, plus more for the pan
1 cup dried chickpeas, soaked overnight
1 cup flat-leaf parsley, packed
1/2 cup fresh cilantro, packed
1/2 small onion, roughly chopped
4 garlic cloves
1 1/2 tsp ground cumin
1 tsp ground coriander
2 tbsp chickpea flour
1/2 tsp baking powder
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 lemon, juiced, for the tahini drizzle
1/4 cup tahini
2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Food Processor

Large Mixing Bowl

Sheet Pan

Parchment Paper

Pastry Brush

Cookie Scoop

How to Cook Crispy Baked Falafel (Easy & Healthy)

PREP

The night before, cover the dried chickpeas with plenty of cold water and soak overnight, until they roughly double in size. Drain and pat them dry; do not cook them.

Add the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper to a food processor. Pulse to a coarse, sandy texture, scraping down the sides, until the mixture holds together when pressed but still has some bite.

MIX

Transfer the mixture to a bowl and fold in the chickpea flour and baking powder. Cover and chill in the refrigerator for at least 30 minutes so it firms up and shapes cleanly.

BAKE

Heat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment. Brush the parchment generously with High Phenolic Extra Virgin Olive Oil; its smooth, balanced character is suited to oven heat and crisps the falafel cleanly.

Scoop the mixture into 16 balls, about 2 tablespoons each, and flatten slightly into thick patties. Arrange them on the pan and brush the tops with more olive oil.

Bake for 14 minutes, flip gently, and bake another 10 to 12 minutes, until deeply golden and crisp on both sides.

FINISH

While the falafel bake, whisk the tahini with the lemon juice and a few tablespoons of cold water until smooth and pourable, adding water a little at a time. Season with a pinch of salt.

Serve the falafel warm, drizzled with the lemon-tahini sauce and finished with a thread of Ultra High Phenolic Extra Virgin Olive Oil straight from the bottle. Off the heat, its fresh, grassy, peppery bite cuts the earthy chickpeas and lifts the whole plate.

Recipe Notes

Serving Suggestions

Pile the falafel into warm pita with tomatoes and cucumbers, or build a full plate with a swirl of bright lemon hummus and a spoonful of lemon herb tahini sauce. A side of fluffy Greek lemon rice turns it into a generous, plant-forward dinner.

Variations

Stir a teaspoon of harissa or a pinch of red pepper flakes into the mix for heat, or fold in a handful of fresh dill for a greener, brighter batch. If you like a Mediterranean spread, set the falafel alongside a bowl of lemon lentil soup for a cozy, plant-forward meal.

Which Olivea Oil to Use

Bake with the smooth, balanced High Phenolic Extra Virgin Olive Oil, since it is suited to oven heat and crisps the falafel cleanly. Save the bold, peppery Ultra High Phenolic Extra Virgin Olive Oil for the raw finishing drizzle, where its fresh, grassy bite stands up to the earthy chickpeas.

Make-Ahead and Freezing

The blended mixture keeps in the refrigerator for up to 2 days before baking, which actually deepens the flavor. Baked falafel freeze well: cool them completely, freeze on a tray, then bag them and reheat in a hot oven straight from frozen. Keep your olive oil in a cool, dark cupboard with the cap tight so it stays fresh and peppery.

Nutrition Facts per Serving

Nutrition Facts

Serving size 4 falafel with drizzle

Calories 320

% Daily Value*

Total Fat 19g24%

Saturated Fat 2.5g13%

Trans Fat 0g

Unsaturated Fat 16g

Monounsaturated Fat 11g

Polyunsaturated Fat 4g

Cholesterol 0mg0%

Sodium 480mg21%

Total Carbohydrate 28g10%

Dietary Fiber 8g29%

Total Sugars 5g

Includes 0g Added Sugars 0%

Protein 12g24%

Vitamin A 60mcg7%

Vitamin C 18mg20%

Vitamin D 0mcg0%

Calcium 110mg8%

Iron 3.5mg19%

Potassium 480mg10%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This falafel brings olive oil polyphenols to the plate two ways, baked into the crust and drizzled on raw at the finish. For an easy daily polyphenol habit with no cooking at all, our Olivea Hydroxytyrosol Supplement offers a convenient dose of olive polyphenols any day you like.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

Can I make baked falafel with canned chickpeas?

It is not recommended. Canned chickpeas are already cooked and hold too much moisture, so the mixture turns dense and tends to fall apart. Soaked dried chickpeas stay raw and bind the falafel as they bake, giving you that light, craggy texture.

How do you get baked falafel crispy without frying?

Brush both the pan and the tops of the falafel generously with extra virgin olive oil, bake at 400 degrees Fahrenheit, and flip them halfway through. The contact with oil and the high heat crisp the outsides golden while the centers stay tender.

Why is my baked falafel falling apart?

Usually the culprit is canned chickpeas or a mixture that is too wet or too smooth. Use soaked dried chickpeas, pulse to a coarse texture, fold in a little chickpea flour, and chill the mix before shaping so it holds together.

Is baked falafel healthy?

Baked falafel is plant-forward, high in fiber, and a good source of plant protein from the chickpeas, with fresh herbs adding vitamins. Baking rather than deep-frying keeps it light, and it fits an everyday Mediterranean-diet pattern.

Can I freeze baked falafel?

Yes. Cool the baked falafel completely, freeze them on a tray, then transfer to a bag. Reheat in a hot oven straight from frozen until crisp and warmed through, which makes them great for meal prep.

What olive oil is best for baking falafel?

Use a smooth, balanced extra virgin olive oil that is suited to oven heat for baking, then finish with a bold, fresh, peppery high-phenolic oil drizzled on raw. Olivea's High Phenolic oil crisps the falafel and the Ultra High Phenolic adds a grassy lift at the end.

What do you serve with baked falafel?

Falafel are classic in pita or over a grain bowl with hummus, tahini sauce, fresh vegetables, and pickles. Lemon rice, a chopped salad, or a swirl of hummus all round out the plate.

What is the best sauce for falafel?

A lemon-tahini drizzle is the classic match, bright and creamy against the earthy chickpeas. Hummus and a herby tahini sauce both work beautifully, and a final drizzle of fresh olive oil ties everything together.

Do I have to soak the chickpeas overnight?

Yes, an overnight soak is important so the dried chickpeas rehydrate enough to blend and bind. If you are short on time, a minimum of 12 hours in cold water gets them there; a quick boil is not a substitute, since cooked chickpeas make crumbly falafel.