Egyptian-Style Baked Falafel

Name: Egyptian-Style Baked Falafel
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1½ cups (280 g) dried chickpeas, picked over, rinsed, soaked in 5 cups (1.2 L) cold water for 12 hours, then drained very well; 2 cups (60 g) fresh flat-leaf parsley, leaves and tender stems, loosely packed, washed and thoroughly dried; 1 cup (30 g) fresh cilantro, leaves and tender stems, loosely packed, washed and thoroughly dried; 1 medium (150 g) yellow onion, peeled and cut into quarters; 5 cloves (15 g) garlic cloves, peeled; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2 g) ground coriander; 1¼ teaspoons (7 g) fine sea salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 teaspoon (4 g) baking powder; 3 tablespoons (24 g) all-purpose flour, plus more if the mixture is too wet; 2 tablespoons (18 g) sesame seeds, for coating; 4 tablespoons (60 ml) olive oil, divided: 2 tablespoons for the pan, 2 tablespoons for brushing

From the MyKitchenBank Kitchen

Crisp-edged, herb-green falafel baked on an oiled sheet pan instead of fried. Soaked dried chickpeas, plenty of parsley and cilantro, cumin and garlic give the authentic Egyptian flavor with far less oil.

Prep: 30 min
Cook: 28 min
Wait: 12 hr 30 min
Total: 13 hr 28 min
Makes: 24 falafel (6 servings of 4)

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Ingredients

6 servings

1½ cups (280 g) dried chickpeas, picked over, rinsed, soaked in 5 cups (1.2 L) cold water for 12 hours, then drained very well
2 cups (60 g) fresh flat-leaf parsley, leaves and tender stems, loosely packed, washed and thoroughly dried
1 cup (30 g) fresh cilantro, leaves and tender stems, loosely packed, washed and thoroughly dried
1 medium (150 g) yellow onion, peeled and cut into quarters
5 cloves (15 g) garlic cloves, peeled
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground coriander
1¼ teaspoons (7 g) fine sea salt
½ teaspoon (1 g) black pepper, freshly ground
1 teaspoon (4 g) baking powder
3 tablespoons (24 g) all-purpose flour, plus more if the mixture is too wet
2 tablespoons (18 g) sesame seeds, for coating
4 tablespoons (60 ml) olive oil, divided: 2 tablespoons for the pan, 2 tablespoons for brushing

Equipment (7)

Large bowl for soaking
Food processor (at least 10-cup / 2.4 L)
Rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
Tablespoon-size cookie scoop or measuring tablespoon
Spatula
Pastry brush

Steps

Before you start

Start the night before: dried chickpeas need 12 hours to soak. Do not use canned chickpeas, as the mixture will be mushy and won't hold together.
Chickpeas must be soaked raw, not cooked. Drain them very well so the mixture isn't wet.
Position an oven rack in the center and preheat when the mixture finishes chilling.
Pat washed herbs completely dry before chopping.

1
Soak the chickpeas
- The night before, pick over the dried chickpeas, rinse, and place in a large bowl with 5 cups (1.2 L) cold water.
- They will triple in size, so use a roomy bowl.
- Soak at room temperature for 12 hours.
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Ready when: Chickpeas are doubled or tripled in size, and one snaps easily when bitten with no chalky center
Tip: Never substitute canned chickpeas; they turn into paste and the falafel fall apart.
2
Drain and dry
- Drain the chickpeas in a colander and shake well.
- Spread on a clean kitchen towel and pat dry, letting them sit 10 minutes so surface water evaporates.
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Ready when: Chickpeas look matte, not glossy or dripping
3
Process the mixture
- In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper.
- Pulse 25 to 30 times in 1-second bursts, scraping down the sides twice, until the mixture looks like coarse, damp crumbs with pieces about the size of couscous.
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Ready when: Mixture is green-flecked and coarse; it holds together when squeezed in your fist but is not a smooth puree
Tip: Do not run the processor continuously; a smooth paste bakes up dense and gummy.
4
Add binders and chill
- Transfer to a bowl.
- Stir in the baking powder and flour.
- Squeeze a spoonful in your hand; if it crumbles apart, add 1 more tablespoon flour.
- Cover and refrigerate 30 minutes to firm up.
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Ready when: A tablespoon of mixture holds a ball shape without cracking
Tip: Add baking powder only just before chilling and baking for best lift.
5
Preheat and prep panOven 400°F / 205°C
- Heat the oven to 400°F (200°C) with the rack in the center.
- Line the baking sheet with parchment and drizzle with 2 tablespoons of the olive oil, spreading it over the surface with a brush.
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Ready when: Oven reads 400°F (200°C)
6
Shape the falafel
- Scoop heaped tablespoons (about 30 g each) of the mixture.
- Pack firmly and roll into balls, then flatten slightly into 1¾-inch (4.5 cm) thick-disc patties.
- Press one flat side into the sesame seeds.
- Arrange sesame-side up on the pan, spaced 1 inch (2.5 cm) apart.
- You should get about 24.
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Ready when: Patties are compact with smooth edges and no cracks
Tip: Wet your hands lightly if the mixture sticks.
7
Bake first sideOven 400°F / 205°C
- Brush the tops with 1 tablespoon of the remaining olive oil.
- Bake at 400°F (200°C) for 15 minutes, until the undersides are deep golden brown and release from the parchment.
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Ready when: Bottoms are golden brown and the tops look dry
Tip: Resist moving them early; they'll stick until a crust forms.
8
Flip and finishOven 400°F / 205°C
- Carefully flip each falafel with a spatula and brush with the last tablespoon of oil.
- Bake 10 to 12 minutes more, until deeply golden and crisp on the outside, and a falafel feels firm when pressed.
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Ready when: Deep golden brown crust; interior is tender, green, and set, not wet
Tip: If they brown unevenly, rotate the pan halfway through.
9
Rest and serve
- Let the falafel rest on the pan for 5 minutes so the crust sets.
- Serve warm with pita, tahini sauce, tomatoes, and pickles.
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Ready when: Falafel hold together when lifted

Good to know

Tips

Keep the texture coarse; it should look like damp crumbs, not hummus.
Dry herbs well. Wet herbs make a soggy mixture that won't crisp.
Use a hot, well-oiled pan so the bottoms brown and don't stick.
Test bake one falafel first; if it falls apart, stir in 1 more tablespoon of flour.

Make ahead

Soak the chickpeas up to 24 hours ahead (refrigerate if your kitchen is warm). Shape the raw falafel up to 1 day ahead, cover, and refrigerate; add 2 minutes to the bake time.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight up to 4 days. Freezer: freeze cooked falafel on a tray, then bag, up to 3 months. Reheat at 375°F (190°C) for 8 to 10 minutes (12 to 15 minutes from frozen) until hot and crisp.

Substitutions

all-purpose flour → chickpea flour. Gluten-free; use the same amount.
fresh cilantro → additional parsley. Use 1 more cup of parsley for a milder flavor.
sesame seeds → panko-free: omit. Skip the seeds; falafel will be slightly less crunchy.
olive oil → avocado oil. Same amount; neutral flavor and high smoke point.