Lighter Herby Baked Falafel with Chickpeas

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Baked falafel is a perfect vegetarian meal and it’s light and healthy as well! Serve with flatbread and some cucumber and tomato for added crunch.

I love a fresh, light vegetarian meal like falafel. In the summer it’s all I crave and this baked falafel is the perfect thing to satisfy those cravings.

Along with my summer orzo salad and this sweet potato & quinoa salad this baked falafel is one of my favourite summer dinners.

Click here to pin this recipe for later!

Platter of baked falafel with cherry tomatoes, lemon slices and flatbreads

Ah Monday, I really don’t love you. I had a lovely weekend with a visit from my friends from home. We went out for dinner on Friday night and had a mammoth burger which was super tasty.

On Saturday we went out for a bottomless brunch and drank A LOT of mimosas and then we had a few hours of recovery before heading out to a show in the evening (we went to se Kinky Boots and it was really good, I’d recommend!).

On Sunday my friends headed home and then Will and I went for drinks and dinner with some friends.

Overhead shot of baked falafel on a baking sheet

It was so much fun but I woke up this morning feeling like I need a whole other weekend to recover from it. I sat at my desk like a zombie all day trying to stay awake and I’m so glad to be home now and can’t wait to go to bed!

What a crazy party animal I am.

Overhead shot of baked falafel with cherry tomatoes and lemon slices on a patterned cloth and white wooden background

Anyway, one of the things about these kinds of weekends is that I tend to eat and drink a lot more than necessary and start the week feeling a little bloated and sluggish.

Mondays are always a good time to kick off a healthier start though and these herby baked falafel are the thing to fix up all those weekend regrets.

Baked falafel on a baking sheet on a patterned cloth

This recipe is a pretty typical falafel one. It uses chickpeas as the base and then just a few other simple ingredients all blitzed together in a food processor before shaping into patties and baking.

It’s so simple and so quick. I highly recommend making double the recipe and keeping a stock of these in the fridge for quick lunches. Added to salads or folded into a flatbread these baked falafel are an absolute dream.

Why we love this baked falafel recipe:

  • First off it’s baked which makes it lighter than a traditional fried version so it’s especially good for a healthy weeknight dinner
  • It’s also suitable for vegans which is great for us because we avoid eating meat during the week
  • It’s super versatile and these falafel taste so amazing as part of a salad, on flatbreads, in sandwiches and any other way you can think of!

INGREDIENTS YOU NEED TO MAKE THESE BAKED FALAFEL:

  • Chickpeas – I always use tinned because I have never and will never have the kind of brain that can remember to soak chickpeas in advance of needing them
  • Red Chilli
  • Coriander
  • Parsley
  • Olive Oil
  • Garlic
  • Lemon
  • Salt
  • Flour

Keep scrolling to get the recipe for this baked falafel…

Overhead shot of baked falafel with cherry tomatoes and lemon slices on a patterned cloth

Baked falafel in a flatbread with cucumber, tomato and feta

My favourite thing about this falafel is that its got so many fresh herbs in there. That’s what gives it that greenish colour.

I used coriander (cilantro) and parsley but you could add in whatever others you like, just make sure you make it really herby, that’s where loads of the flavour comes from.

HOW TO MAKE FALAFEL (STEP BY STEP):

  1. Heat the oven. Blend the chickpeas with chilli, coriander, parsley, olive oil, garlic, lemon juice and salt.
  2. Tip into a bowl and add enough flour to be able to form into patties. Place on a lined baking sheet.
  3. Place in the oven and bake for 20 minutes.

Equipment you need to make this recipe…

Get the full printable recipe below!

Baked falafel on a baking sheet

When you’re adding the flour to the falafel mixture you kind of just need to use your judgement. It took a couple of tablespoons to get it dry enough to shape into patties.

Pop them on a baking tray, I lined mine just to make it that bit easier to get them off the tray, and then they go into the oven for 20 minutes until they’re crisp on the outside and still soft on the inside.

Overhead shot of baked falafel on a baking sheet

Expert tips for making baked falafel:

  • I would highly recommend making the full 10 that the recipe is for because these are a great thing to keep around for quick lunches or dinners, they’ll last for about a week in the fridge
  • I use coriander and parsley as the herbs in this falafel but if you’re not a fan of then then feel free to switch out for herbs of your choice, this is a great base recipe for you to play around with
  • When adding the flour to the falafel mixture make sure to just add a bit at a time until the mix comes together

Baked falafel on a baking sheet

Want more? Try these other vegan recipes!

Or try out some of these amazing chickpea recipes!

Chickpea Recipes: Baked falafel in a flatbread with cucumber, tomato and feta

Lighter Herby Baked Falafel

Baked falafel is a perfect vegetarian meal and it's light and healthy as well! Serve with flatbread and some cucumber and tomato for added crunch.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 falafel
Calories: 147kcal
Author: Amy

Ingredients

  • 2 400g tins Chickpeas drained and rinsed
  • 1 Red Chilli deseeded
  • 1 large bunch Coriander (Cilantro)
  • 1 large bunch Fresh Parsley
  • 1-2 tbsp Olive Oil
  • 2 cloves Garlic
  • 1/2 Lemon juiced
  • Salt
  • Flour as needed

Instructions

  • Heat the oven to 180°C/350°F. Add the chickpeas, chilli, coriander, parsley, olive oil, garlic, lemon juice and a good sprinkling of salt to a food processor and blend until smooth. The mixture should be pretty sticky.
  • Tip out into a bowl and stir through the flour, a spoonful at a time, until you have a dry enough mixture to make patties out of it. Form into 10 patties and place on a greaseproof paper lined baking tray. Bake for 20 minutes.
Nutrition Facts
Lighter Herby Baked Falafel
Amount Per Serving
Calories 147 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 6mg 0%
Potassium 254mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 4g
Protein 7g 14%
Vitamin A 1.5%
Vitamin C 13%
Calcium 4.2%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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10 Comments

  • Reply
    Anna
    03/07/2018 at 9:21 AM


    Love how simple and healthy this recipe is! Amazing what you can do with a handful of ingredients! And bottomless mimosas sound like so much fun! 😉

    • Reply
      Amy
      03/07/2018 at 12:49 PM

      It really was! Thanks Anna!

  • Reply
    shelby
    03/07/2018 at 10:37 AM


    Hey party animal 🙂 I LOVE what you did with your falafel! I sure wish I was in your group of friends who enjoyed your bottomless mimosas too!

    • Reply
      Amy
      03/07/2018 at 12:49 PM

      Haha, it was a lot of fun! Thanks Shelby 🙂

  • Reply
    Julia
    03/07/2018 at 11:22 AM


    I can’t wait to try this recipe so I can also make use the leftovers to make that quinoa salad!

    • Reply
      Amy
      03/07/2018 at 12:49 PM

      Thanks Julia!

  • Reply
    Helen of Fuss Free Flavours
    03/07/2018 at 12:06 PM


    There is nothing better than after a weekend of indulgence, to make something simple and homemade. These fafels sounds delicious, full of lovely flavours and ideal to have a good healthy meal to get through the weekday blues.

    • Reply
      Amy
      03/07/2018 at 12:48 PM

      Couldn’t agree more! Thanks Helen 🙂

  • Reply
    Claudia
    03/07/2018 at 12:22 PM


    These look delicious, Never had anything like them but I sure love the ingredients I guess it is time to try something new! Thanks for sharing

    • Reply
      Amy
      03/07/2018 at 12:48 PM

      You’ll love them! Thanks Claudia 🙂

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