Quick, easy to make and totally delicious, these Easy Oven Baked Falafel are going to be your new favourite recipe… Simply blitz chickpeas and flavourings, shape into balls and bake – that’s it! Naturally vegetarian and vegan, as well as being gluten and dairy free, they are perfect for feeding a crowd… or for a quick and easy weeknight supper.
What are falafel?
Falafel are a well-known and well-loved Middle Eastern snack made from chickpeas, herbs, spices and onions. Traditionally they are deep fried and served in pitta bread (or flatbread) with salad, or as part of a mezze spread.
Easy Oven Baked Falafel
Although falafel are traditionally deep fried, it’s much quicker and easier (not to mention healthier!) to bake falafel in the oven – which is exactly how I make them!
To make these Easy Oven Baked Falafel, all you need to do is tip two cans of chickpeas into a bowl, add flavourings (chillies, cumin, coriander, parsley, onion, garlic…), then blitz to a chunky paste using a stick blender. Finally, roll into balls and bake in the oven for 20 minutes.
If you get your skates on these Easy Oven Baked Falafel can be made in under 30 minutes from start to finish… and they taste so much better than shop-bought!
What to serve with falafel?
Falafel are often eaten as street food in the Middle East, served in pitta breads or flatbreads with salad and a tahini-based sauce. If you are looking for a quick and easy lunch or dinner recipe, I’d definitely recommend going down this route!
Alternatively falafel are also often served as part of a mezze spread (mezze is a selection of small dishes served together, either as a starter or a main course) and this is my absolute favourite way to serve falafel.
I like to serve falafel ‘mezze-style’ with hummus, sweet potato cubes / fries, salad, tabbouleh and pitta or flatbreads – all out on the table so everyone can help themselves. I do it like this whether I’m just doing falafel for a quick and easy weeknight supper or I am entertaining at the weekend – it’s fun, the kids love helping themselves with whatever they want, and I don’t need to spend ages in the kitchen plating up!
If you want to recreate the mezze spread in the photos, you’ll need 1 quantity each of my Easy Oven Baked Falafel, my Roasted Red Pepper & Smoked Paprika Hummus (recipe coming soon) and my Baharat Roasted Sweet Potato Cubes (recipe coming soon), plus wholemeal pitta breads (I love these ones by the Food Doctor), rocket (arugula) and cherry tomatoes.
What to drink with falafel?
I recommend a zesty Sauvignon Blanc from somewhere like Chile or New Zealand to go with falafel. Or, if you prefer, a young and fruity red or rosé from Southern France or Spain would also go very well.
Can leftover falafel be reheated?
Yes, absolutely! Simply put any leftovers in a plastic lidded container and place in the fridge, where they will keep for up to 4 days.
To reheat, place on a baking tray in an oven preheated to 180C (160C fan/ gas mark 4 / 350F) for 10-15 minutes, or until piping hot all the way through.
You can also eat leftover falafel cold – they make a great addition to a lunchbox!
Can you freeze falafel?
Definitely… in fact making a double quantity and freezing half is a great idea! Simply put the falafel in a plastic lidded container and place in the freezer, where they will keep for up to 3 months.
Defrost overnight in the fridge, then reheat as above.
If you like this recipe…
…you might also like:
Easy Oven Baked Falafel (Vegan)
- 1 tablespoon olive oil.
- 2 x 400 g tins chickpeas drained
- 1 small red onion diced
- 4 garlic cloves grated
- 1 teaspoon chilli flakes more if you like them hot!
- 2 teaspoons cumin ground
- 2 teaspoons coriander ground
- 1 teaspoon salt
- Black pepper to taste
- 15 g fresh parsley roughly chopped
- 15 g fresh coriander (cilantro) roughly chopped
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Lightly grease a large non-stick baking sheet with the olive oil.
- Place all the remaining ingredients in a large bowl and blitz together using a stick blender. You want to achieve a rough texture, with most of the chickpeas blended, but some still whole. Once you have blended to the right consistency, stir the falafel mixture with a spoon to make sure everything is well mixed.
- Shape the mixture into 24 small balls. Flatten each ball slightly, then place on the prepared baking sheet.
- Put the falafel into the oven for 20 minutes, or until golden on top and cooked all the way through.
- Serve with other mezze dishes, such as pitta breads, hummus and salad.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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