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Baked falafel recipe at lynnecurry.com.

Baked Falafel

This is the recipe I've been making for years, adapted from Saveur. You'll need to soak the chickpeas overnight before blending in a food processor. You can form the patties in advance and bake (or fry) before serving.

Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
soaking time 8 hours
Servings 6 people
Author Lynne Curry


  • 2 cups dry chickpeas soaked for 8-12 hours
  • 2 tablespoons bulgur
  • 1 small onion, coarsely chopped
  • 2 garlic cloves
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro stems
  • 2 tablespoons ground turmeric
  • 2 teaspoons fine sea salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground cardamom
  • pinch cayenne
  • 2 tablespoons olive oil


  1. Combine all the ingredients in a food processor and pulse, scraping down the bowl, a few times until evenly ground but not smooth.

  2. Use a 1/4-cup measuring cup to portion the falafel mixture into slider-sized patties. Arrange on a baking sheet lined with parchment paper. (This step can be done in advance.)

  3. Preheat the oven to 425 degrees F. Place a rimmed sheet pan in the oven for 5 minutes. Then, add the oil and heat for 1 minute.

  4. Carefully arrange the falafel on the sheet pan about 2 inches apart. Bake until the bottom sides are golden brown, about 6 minutes. Flip the patties so that they land in oil and cook until the bottoms are golden brown and the falafel are heated through, about 5 minutes more.

Recipe Notes

To fry falafel, I pan fry instead of deep frying. Heat 1 1/2 inches of vegetable oil in a saute pan over medium-high heat until a few crumbs of the mixture sprinkled into the oil bubble. Cook the patties in batches to avoid overcrowding the pan for 3-4 minutes per side until deeply golden brown.