I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original.

By Del Sroufe,


  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, chopped
  • 4 tablespoons chopped fresh parsley
  • 1 tablespoon arrowroot
  • 4 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Sea salt and black pepper, to taste


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
  • Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes.
  • Turn the falafel balls over, and bake for 20 minutes more.

Comments (14)

(5 from 8 votes)

Recipe Rating

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Yummmmmmm! And so easy!


These are delicious. If you made a double batch do you think they could be frozen?


Can we make this recipe in the air fryer instead of the oven ?


Delicious! The falafel, with lettuce, tomato, and onion made an excellent sandwich on whole grain flat bread. I made half of the recipe in case I didn't care for it, but from now on I will make the whole recipe, and will make it often.


These disappear in a flash. Great for burgers or crumbled into a salad


What can I use as a substitute for arrowroot? Thanks


Arrowroot is definitely ideal due to its tastelessness. Cornstarch can be used in a pinch.

Liz J.

We use tapioca starch and it works great!


So delicious and easy to make.

Shelia Porter

My doctor printed out this recipe for me to try. OMG, it is delicious! It is one of my favorites and even the meat eaters in the family love it.

Jodi Renaud

What is in the green sauce? I need a compliant sauce.


Awesome recipe! Will definitely keep this one in my arsenal. Thank you.


Yum!!!! I added a tablespoon of chopped fresh cilantro to this recipe and served in a whole grain pita with hummus, tomato, cucumber, and red onion. Delicious! Definitely going to be a frequent flyer.


Such a delicious recipe! It was so easy too. This one is definitely a keeper!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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