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Looking for a perfectly crispy oven baked recipe for falafels?  Look no further! These falafel balls are packed with herbaceous, savory flavor, crisp on the outside, and delightfully tender on the inside. The best part? You can make them with canned chickpeas—no need for soaking or cooking dried beans. Whether you’re new to falafels or a seasoned pro, this falafel ball recipe is a game changer.

“Yes, please – I love this. I’m a big falafel fan and get falafel’s usually once a week for lunch. Now, I just make this recipe! I love the slaw and I love the miso tahini dressing too! Absolutely delicious!”

– GERRI
Overhead photo of five canned chickpea falafels drizzled with tahini sauce served over a bed of slaw.

Update: This recipe was originally published in January 2015. I made updates to the post below to include more information about making homemade falafels using a can of chickpeas.

Looking for a way to make crispy, flavorful falafel balls without frying? This easy baked falafel ball recipe using canned chickpeas is the perfect solution! Whether you’re a falafel fan or new to this tasty dish, you’ll love how simple it is to make falafel with canned chickpeas that is both crispy on the outside and tender on the inside.

No need to deal with messy oil – just pop them in the oven for a healthier, hassle-free version of this classic Middle Eastern favorite.

Overhead photo of canned chickpeas, garlic cloves, fresh herbs, red onion, and jalapeño in the bowl of a food processor - before being pureed.

Table of Contents

About this falafel ball recipe

This baked falafel ball recipe is an absolute game-changer, especially if you’re looking for a quick and easy way to enjoy falafel at home. Making falafels from a can of chickpeas is not just a time-saver, but it also results in a delicious and satisfying dish. The chickpeas blend perfectly with fresh herbs, garlic, and a variety of seasonings, creating the ideal texture and flavor profile. The result? Chickpea falafels that are both crispy and tender, with a delightful golden-brown crust.

These canned chickpea falafels are seasoned with a unique twist, incorporating Asian-inspired flavors like cilantro, sesame seeds, and ginger, giving them a fresh, aromatic edge. The falafel balls come out perfectly crispy on the outside while remaining soft and flavorful on the inside. Served with an Asian slaw and miso tahini sauce, this dish makes for a perfect light lunch, snack, or dinner that will keep you coming back for more.

If you’re looking for more healthy snack recipes, be sure to try these fan-favorites next: Broccoli Tots, and Zucchini Sticks.

Why you’ll love recipe!

  • Healthy and Quick: These falafel balls are baked, not fried, making them lighter but still crispy. Using canned chickpeas speeds up the process, so you can whip up a batch in just 30 minutes.
  • Perfect for Meal Prep: Make a big batch and store them in the fridge for easy snacks, salads, or wraps throughout the week.
  • Flavorful and Versatile: Made with the perfect and unique blend of garlic, herbs, and spices, these canned chickpea falafels bring delightful flavors.
  • Crispy and Tender. Featuring a golden, crispy exterior and tender, flavorful interior, you really can’t go wrong with these canned chickpea falafels.
Overhead photo of falafel batter in a food processor.

What are falafel balls?

Falafels, also known as falafel balls, are a Middle Eastern dish made up of chickpeas, or other pulses such as fava beans, plus flavorful spices and fresh herbs. The chickpea mixture is then mashed, formed into balls (or fritters), and usually deep-fried.

This healthy falafel recipe is my version of the traditional street food and adds jalapeno, sesame seeds, and ginger to the mix for a spicier, aromatic falafel with more texture and flavor.

As well, this recipe utilizes drained, canned chickpeas so the falafels are faster and more fuss-free preparation.

Ingredients for canned chickpeas falafels

  • Chickpeas: Chickpeas are the base of falafel ball recipe. I use canned chickpeas (rinsed and drained) to save time. However, you can use dried chickpeas, just make sure to soak and cook them first.
  • Fresh Herbs: Fresh cilantro and parsley give the falafels a bright, herbaceous taste and a beautiful green hue!
  • Onion: I use red onion for a milder flavor. However, you can substitute yellow onions for a more pungent flavor, white onion for a sharper flavor, or sweet onion for a subtly sweet flavor.
  • Jalapeno: Seeded and ribbed jalapeno provides a slightly smoky flavor with a touch of spicy heat.
  • Garlic: Minced fresh garlic provides a subtle aromatic flavor. If you love the taste of fresh garlic, feel free to add more to the recipe. Alternatively, if you aren’t a huge fan, cut back to only 1 or 2 cloves.
  • Flour: I use chickpea flour, but you can use all purpose, white whole wheat, or even gluten-free flour if desired!
  • Baking Soda: Baking soda is a raising agent which helps make the falafel fluffy on the inside.
  • Lime: Both lime juice and zest add a punch of zippy taste and rounds out the flavors in this healthy falafel recipe! Plus, the lime juice helps activate the baking soda (listed above).
  • Seasonings: Cumin, cayenne, ginger, sea salt and ground pepper provide tons of flavor.
  • Sesame Seeds: These are entirely optional, but they give the falafel balls a touch of nutty flavor.

If chickpeas are on sale, grab an extra can and put them to good use in these delicious dishes: chickpea tomato soup, pearled couscous salad recipe, and piccata vegetarian.

Recipe variations

Below are some delicious variations you can try with my baked falafel balls recipe, allowing you to customize flavors and ingredients to suit your taste preferences or dietary needs:

  • Herb-Infused Falafel. For a more fragrant and fresh flavor, experiment cooking with different fresh herbs. Add fresh mint, dill, or oregano to the falafel ball recipe for a Mediterranean twist.
  • Spicy Falafel Balls. Add a kick to your falafel balls by incorporating chili flakes. Or use more cayenne pepper or fresh chili pepper in the mix.
  • Sweet Potato Falafel. For a slightly sweeter, earthier version, blend in mashed sweet potato with the chickpeas. The natural sweetness complements the spices and creates a soft, tender texture in the center of the falafels.
  • Sesame Falafel Ball. For an added crunch, roll the chickpea balls in sesame seeds before baking. This gives the balls a delightful texture on the outside and enhances their nutty flavor.
  • Cheesy Chickpea Falafel. For a rich, indulgent twist, add a little shredded mozzarella or parmesan to the falafel mixture. The cheese melts and creates a gooey interior, making for a unique and savory version of your typical canned chickpea falafels.
  • Black Bean Falafels. If you aren’t a fan of chickpeas, you can make falafels with black beans or other pulses, like lentils, white beans, or even fava beans.
Overhead photo of 12 raw canned chickpea falafels neatly arranged on a baking sheet - before oven baking.

How to make falafel with canned chickpeas

You can make the best crispy homemade falafels with this quick and simple recipe:

  1. Make the falafel mixture: In the bowl of a food processor add red onion, garlic, jalapeno, parsley, and cilantro. Pulse until chopped and combined, about 12-15 pulses. Add the chickpeas and pulse again until finely chopped. Add in the cumin, cayenne, ginger, baking soda, chickpea flour, lime zest, juice, salt, and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Stir in the sesame seeds. Taste and adjust for seasoning.
  2. Form the falafels: Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place the formed falafels onto a parchment lined baking tray and place them in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).
  3. Bake Falafels: Place falafel balls on an aluminum lined sheet pan and bake in a 375-degree oven until golden brown, flipping halfway through.
  4. Serve the chickpea falafels warm on top of slaw and drizzle with miso tahini. Enjoy!

Expert tips for the best success!

  • Don’t Over-Process the Chickpeas. When making falafels from canned chickpeas, it’s important not to over-process the mixture in the food processor. You want a coarse, crumbly texture that holds together when shaped into balls, not a smooth paste. Pulse until everything is finely chopped, but still retains some texture.
  • Don’t Skip the Baking Soda. If you don’t have any, you can swap in baking powder. Don’t skip this ingredient as it helps your falafel become airy and soft, instead of tough and dense. But, if you plan on freezing the unbaked falafel mixture, don’t add the baking soda.
  • Note on Four. I like to use chickpea flour, but you can swap in all-purpose or gluten-free flour. The precise amount of flour you need to use in this falafel ball recipe will depend upon feel. Start with 2 tablespoons of flour. If the mixture is too wet, add more flour 1 teaspoon at a time. You want the chickpea mixture to hold together, but not be overly moist. I typically use about 2 tablespoons + 1 teaspoon in my mixture.
  • Shape Consistent Balls. For evenly baking, make sure you shape the falafels into roughly the same size balls. Use a small ice cream scoop for consistency.
  • Chill the Falafel Mixture. After mixing and shaping your ingredients, allow the falafels to chill in the fridge for at least 30 minutes before cooking. This step helps the falafel balls hold their shape while baking. Skipping this step might result in falafel that falls apart during cooking.
  • Spray with Oil for Extra Crispiness. Just before baking, brush the chickpea balls with a bit of oil. This will help them get that signature crispy texture on the outside.
  • Flip Halfway Through Baking. To get that golden, crispy exterior on all sides, flip your falafels halfway through the baking time.
  • Serve with Sauces and Toppings. For a full-blown falafel experience, serve your baked falafel balls with a drizzle of tahini sauce atop a crisp, crunchy slaw with fresh veggies, like cucumbers and pickled onions.

Step by step photos: making this recipe at home

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Collage of how to make easy homemade falafels step by step with written instructions on each step.

FAQs: frequently asked questions

Can I use canned chickpeas for falafel?

Yes, you sure can! Using canned chickpeas is a time-saving option that still yields great results. Using canned chickpeas to make falafel balls is super convenient and a great shortcut for busy weeknights. Just drain and rinse the beans properly to ensure your falafels still deliver that delicious homemade taste.

How do I make sure my falafel balls don’t fall apart?

To prevent the balls from falling apart during baking, you need to ensure that your mixture is thick enough to hold its shape. Here’s how:

  • Don’t over-process. Make sure you just process the ingredients until they’re finely chopped, but retain some shape – don’t process into a smooth paste.
  • Make sure mixture holds together. After processing the chickpeas and falafel ingredients together, check the consistency of the batter. If it’s too wet, add a little more flour until it holds together.
  • Chill the balls. Be sure to chill the mixture for 30 minutes to the balls firm up and stay intact while baking.

How to I get the best texture for baked falafels?

The secret to getting crispy, tender baked falafel balls is to use the right balance of ingredients. You want just enough flour to bind everything together, but not too much. And a small amount of baking soda will also help the falafel balls puff up slightly in the oven.

And, be sure to pulse the ingredients in a food processor, leaving them slightly chunky for a better texture.

Can I fry the balls instead of baking them?

Absolutely! While baked falafel balls are a healthier alternative, you can definitely pan-fry these falafels for a crispier texture. Here’s how:

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once shimmering, reduce the heat to medium and add the falafel balls to the pan. Cook until the bottom is golden brown, about 3-5 minutes. Add the remaining tablespoon of oil to the pan if the pan seems dry and flip the falafels over. Cook until the other side is golden, about 3-5 additional minutes.

What kind of spices can I use in falafels with canned chickpeas?

You can definitely experiment with different spices in this falafel ball recipe. Classic spices in chickpea falafels include cumin, coriander, garlic, and onion. But feel free to experiment! I love using cayenne and/or smoked paprika, but you can try spices like turmeric or sumac for a unique twist.

Can I make the falafel mixture ahead of time?

Absolutely! Falafel balls are perfect for meal prep.

You can form the balls and store them in an airtight container in the fridge for up to 24 hours before baking. And, you can even freeze the formed balls before baking—simply place them on a baking sheet to freeze individually, then transfer to a freezer bag. Then, bake from frozen, adding an extra few minutes to the cook time.

Do I need to soak canned chickpeas before making falafels?

No, you do not need to soak canned chickpeas before using them to make this falafel ball recipe. Canned chickpeas are already cooked – you can go straight from opening the can to draining, rinsing, and blending them into the chickpea mixture.

Can I add vegetables to my falafel ball?

Sure. Feel free to add finely chopped vegetables like spinach, zucchini, or carrots to your falafel balls for added flavor. Just make sure to squeeze out all excess moisture from watery vegetables like zucchini before mixing them into the batter to avoid soggy falafels.

Angled photo of seven falafels made from chickpeas on a bed of slaw with pita wedges.

Serving baked falafel balls

Common serving suggestions

Unique serving ideas

  • In a Wrap with Roasted Vegetables: Wrap baked falafel balls with roasted vegetables like eggplant, bell peppers and onions, and zucchini in a whole-grain wrap or flour tortilla. Add a bit of tahini, harissa, or avocado hummus spread for extra flavor and make it a hearty, satisfying lunch.
  • With Sweet Potato Fries: Pair your falafel balls with crispy sweet potato fries for a deliciously balanced dish.
  • In a Mediterranean-Inspired Tacos: Instead of the traditional taco fillings, use baked falafels as a base for a fusion taco. Top with shredded cabbage, slaw, and a squeeze of lime for a fun, unexpected twist on taco night.
  • In a Grain Bowl: Serve the crispy balls over a grain bowl made with quinoa, couscous, or farro. Add a little cucumber avocado salad for a nutrient-packed, vegetarian meal.

Storing leftovers

Storage instructions

  • Cool to Room Temperature: Let the baked falafel balls cool completely to room temperature on a wire rack or plate. Avoid storing them in an airtight container while they’re still warm, as this will cause them to become soggy.
  • Store the Refrigerator: Once cool, store the canned chickpea balls in an airtight container or a resealable bag in the fridge for up to 3 days.
  • Storage Tip: To keep them as fresh as possible, place a paper towel in the container to absorb any moisture that could affect their crispiness.

Freezing instructions

  • Before Baking (Best for Meal Prep): To freeze falafels before baking, shape the falafel mixture into balls, then place them in a single layer on a baking sheet. Freeze for about 1 hour until they are firm. Once frozen, transfer them to a freezer bag or airtight container and store in the freezer up to 3 months.
  • After Baking: You can also freeze baked falafel balls. Allow them to cool completely before transferring them to a freezer bag or airtight container. Store for up to 3 months. Make sure to remove as much air as possible to prevent freezer burn.

Reheating instructions

  • To Reheat: Reheat falafel balls in a 375°F (190°C) oven at for about 8–10 minutes to restore their crispness. Alternatively, you can use a toaster oven or an air fryer for a quick and even reheat.
  • To Reheat from Frozen: Bake frozen falafels at 375°F (190°C) for 12–15 minutes, flipping halfway through, until they’re heated through and crispy. If using a microwave, wrap them in a damp paper towel and heat for 1–2 minutes, but please note they won’t be crispy.
  • Tip: Make sure you turn the falafel balls halfway through cooking time, regardless if they were frozen or not.
Close-up photo showcasing the tender interior of a falafel made using canned chickpeas.

This easy falafel recipe with canned chickpeas is a delicious way to enjoy crispy, flavorful falafel without all the hassle. Whether you’re serving it as a snack, on a salad, or in a wrap, these baked falafel balls will surely become a favorite in your kitchen. Quick to prepare, full of fresh flavors, and perfect for any occasion, they’re sure to impress everyone at the table!

Until next time, friends, cheers!

Cheyanne

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More chickpea snack recipes!

If you love these falafels, try one of these delicious recipes with garbanzo beans next!

Close-up photo of six baked falafel balls on a bed of slaw.

Baked Falafel Balls: Falafel Recipe with Canned Chickpeas

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
0 minutes
Servings: 12 falafels
Print Recipe Pin Recipe
Looking for the perfect falafel ball recipe? Look no further! These baked falafel balls are packed with herbaceous, savory flavor, crisp on the outside, and delightfully tender on the inside. The best part? You can make them with canned chickpeas—no need for soaking or cooking dried beans. Whether you're new to falafels or a seasoned pro, this falafel recipe is a game changer.

Equipment

  • 1 Food Processor
  • 1 Large Skillet or Baking Sheet

Ingredients 

  • 1/4 small Red Onion – peeled & roughly chopped
  • 3 cloves Garlic – smashed & peeled
  • 1 Jalapeno – seeded & coarsely chopped
  • ½ Cup fresh Parsley leaves – tightly packed
  • ¼ Cup fresh Cilantro leaves – tightly packed (SEE NOTES)
  • 1 (15 oz.) can Chickpeas – drained and rinsed
  • 1 tsp Cumin
  • ½ tsp Cayenne
  • 1/2 tsp Fresh Ginger – grated
  • ½ tsp Baking Soda
  • 2-3 TBS Chickpea Flour – (or All-Purpose or Gluten-Free flour)
  • 1/2 whole Lime zest + 1 tsp Juice
  • 1 tsp Coarse Sea Salt (or Flakey Sea Salt)
  • 1/4 tsp Fresh Ground Black Pepper
  • 1 1/2 tsp Sesame Seeds (raw, un-toasted)
  • Optional For Serving: Slaw (recipe below) and Miso Tahini Sauce (recipe below) Pita Bread, Sliced Jalapenos, Microgreens, Lime Wedges

Instructions

  • Start the Falafel Mixture: Line a small sheet pan with parchment paper and set aside.
    To the bowl of a food processor, add the red onion, garlic, jalapeño, parsley, and cilantro.
    Pulse until chopped and combined, about 12-15 pulses. 
    Add the chickpeas and pulse again until finely chopped.
  • Add Flavor: Add in the cumin, cayenne, ginger, baking soda, 2 TBS of chickpea flour (SEE NOTES), lime zest, juice, salt and pepper.
    Cover the food processor and pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (Note: You want texture and for the mixture to be slightly chunky and thick).
    Stir in the sesame seeds.  Then taste and adjust for seasoning.
  • Form the Falafel Balls:  Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls.
  • Chill Falafels: Place the formed falafel balls onto parchment-lined sheet pan.
    Transfer to the refrigerator and let the falafels chill for at least 30 minutes to firm. (Note: you can let these sit overnight, just cover lightly with plastic wrap.)
  • To BAKE Falafel Balls: Preheat oven to 375 degrees F.
    Line a baking sheet with aluminum foil and spray the foil with non-stick cooking spray. Arrange the falafels on the baking sheet in an even, spread out layer and then spray the tops with the non-stick cooking spray.
    Transfer to the oven and bake falafels – flipping once halfway through bake time, for 25-28 minutes, or until golden brown all over.
  • To PAN-FRY Falafels:  Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Reduce the heat to medium and then add the falafels in a single, even layer.
    Cook until golden brown on the bottom, about 3-5 minutes.
    Add the remaining tablespoon of oil to the pan if the pan seems dry and then flip the falafels over. Cook on the other side until golden, an additional 3-5 minutes.
    Remove to paper towel lined plate. Let rest 5 minutes before serving.
  • Garnish and Serve Falafel Balls: Serve the falafels warm on top of slaw and drizzle with miso tahini.  Enjoy!

Video

Notes

  1. Prepping Veggies: There is no need to finely dice any of the ingredients.  Just give them a rough, coarse chop and let the food processor do the rest of the work for you!  However, if you do not own a food processor, you will need to finely chop all the falafel ingredients and then stir them together.
  2. Cilantro: If you are not a fan of cilantro, simply nix it and increase the amount of parsley 3/4 cup.
  3. Chickpea Flour: While the recipe calls for chickpea flour, you can absolutely use all purpose of gluten free flour instead.  The amount of flour needed in the falafels will depend on the consistency of your mixture.  Start with 2 tablespoons of flour, and if mixture is too wet, add more flour 1 teaspoon at a time.  You want the mixture to hold together, but not be overly moist.  To test it, simply take a small ball of the falafel mixture in your hand and press it together to see if it sticks.  (I usually end up using about 2 tablespoons + 1 teaspoon in my mixture).
  4. Chill Falafels: Make sure you transfer the formed falafels to the refrigerator for at least 30 minutes, especially before pan frying! Refrigerating the falafels helps firm up the mixture. You can store the prepared falafels in the refrigerator, covered with plastic wrap, up to overnight.
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  7. Miso Tahini Sauce:
    • 1/4 cup Tahini, stirred
    • 1 1/2 TBS White Miso (or light sweet miso)
    • 1 1/2 TBS Honey
    • 2 tsp Rice Vinegar
    • 1 tsp Toasted Sesame Oil
    • 1 tsp Fresh Ginger – minced (or 1/16th tsp Ground Ginger)
    • Coarse Sea Salt, to taste
    • Warm Water, as needed
    • Whisk together the ingredients: tahini through the ginger in a small bowl. Add warm water to thin, one tablespoon at a time, until desired consistency is reached ( I used 3 tablespoons).  Taste and adjust for seasoning. 
  8. Asian Slaw:
    • 1 large Carrot – shredded
    • 3 Scallions – sliced on diagonal
    • 1/4 Red Onion – thinly sliced
    • 2 TBS Cilantro leaves – roughly chopped
    • 2 TBS Flat-leaf Parsley – roughly chopped
    • 2 Cups Cabbage – shredded
    • 2 TBS Mirin – or more to taste
    • Place all vegetables in a large mixing bowl and toss to combine. Set aside until ready to use.  When ready to serve, season with pepper and drizzle with mirin. Toss to combine. Taste and adjust for seasoning with salt and pepper.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 11kcal    Carbohydrates: 2g    Protein: 1g    Fat: 0.3g    Saturated Fat: 0.04g    Polyunsaturated Fat: 0.1g    Monounsaturated Fat: 0.1g    Sodium: 242mg    Potassium: 42mg    Fiber: 0.4g    Sugar: 0.3g    Vitamin A: 283IU    Vitamin C: 5mg    Calcium: 11mg    Iron: 0.4mg
Course: Appetizer, entree, Snack
Cuisine: Asian, Fusion, Mediterranean

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