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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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Easy baked falafel and tahini sauce (+ video)

January 11, 2021 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

These easy baked falafel patties are sturdy with bright, fresh herbs running through them. Perfect for stuffing into pitas and drizzling with this simple, creamy tahini sauce!A trio of baked falafel patties on a white plate

*** This post has been updated with new photos and notes. It was originally published in February 2016. ***

My favorite restaurant in college was a hole-in-the-wall Mediterranean joint and I loved their falafel appetizer.

I also loved their crazy music, their interesting paintings and their ability to give me massive amounts of food for so very little money. College dining on the cheap, right?

But their falafel, amazing as it was, was fried. And in recent years, I don’t do fried. Plus, I moved 😉

So after much trial and error, I present my lovely homemade baked falafel patties. They are easy — just mix and form into patties – and they are sturdy and will hold together for you. 🙌

A hand holding up a small browned falafel patty

You should probably be careful not to burn your fingers as you reach for one on the pan straight out of the oven. Cannot resist. Is that just me?

These falafel are bursting with bright flavors from the fresh cilantro and parsley, and they pack a hefty, hearty flavor from all the meaty chick peas. They have a crispy crust on the outside and a soft, creamy inside.

You are going to want to eat falafel forever!

Breakfast, lunch, dinner, I’ll eat these any time of day. Doesn’t get any better than those amazing flavors all smushed up together, if you ask me.

Oh and I should mention that they are vegan and gluten-free too. 👍

Chickpeas, fresh herbs and red onion in a food processor before being broken down Falafel mixture in a food processor before being formed into patties

So let’s get cooking!

Now, I’ve got some notes, tips and substitutions coming up below on how to make falafel. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Tips on how to make baked falafel:

  • Make small, thick patties. This makes them easier to flip. And then you get a big bite to sink your teeth into.
  • Refrigerate the patties for a little while after you form them – this helps them firm up so they stay together when you are cooking them. This is also a great step for parties so you don’t have to fuss with them right before the guests come. (You can freeze them in a little less time if you’re too eager and want to speed things up. I know I’m impatient when it comes to falafel.)
  • Spray the baking pan with cooking spray so the patties don’t stick to the pan when you try to flip them.
  • Flip carefully. If a couple start to crumble on you, just smush them back together. They will firm up in the second round of baking.
  • Let the baked falafel cool slightly for a couple of minutes on the pan and then serve. Once they’ve sat out, they can be a bit crumbly. That goes for any leftovers, too. But no worries. You can still stuff the crumbly bits into some pita bread, or just sprinkle it over a bowl of hummus or on a salad. 👍

Falafel patties on a white plate before being cooked Browned baked falafel patties on a baking sheet

Ready to eat? Me too. 

Here’s a few serving ideas, cause falafel really is very versatile!

Ways to serve baked falafel:

– They are perfect stuffed into a pita with lettuce and tomato and drizzled with the easy tahini sauce I’ve included in the recipe card below.

– They also are great topped with hummus (alone or in pita or a wrap).

– Serve the falafel patties over salads or grain bowls for a plant-based protein.

– You can even eat these falafel patties with scrambled eggs and some salsa in the morning for a savory breakfast! 😋

If you’re feeling particularly ambitious, I highly recommend a massive Mediterranean spread of this baked falafel along with my 5-minute homemade hummus, some tabbouleh, warm pita bread, a mix of olives and anything else you can scrounge up to go with it. ❤️

ALL the delicious flavors in one place. This is the stuff dreams are made of.

Baked falafel stuffed into pita halves along with some fresh veggies and topped with a tahini sauce

Finally, here’s what to do with any extras.

How to store leftover falafel:

– Leftover falafel patties can be stored, covered, in the refrigerator for up to 5 days.

– Reheat in the microwave or in a toaster oven. (A toaster oven will help get some of the crusty edge back.) They may be a bit more crumbly, but still work great stuffed into pitas or crumbled over a salad or grain bowl.

– You can also freeze leftover falafel. Place the patties in a (labeled and dated) freezer-safe ziplock bag and freeze for up to 6 months.

– Defrost overnight in the refrigerator and then heat to serve.

Last thing: I have received some comments that these are too salty. I recently remade them and cut the salt back to 1 teaspoon. (It had been 1 1/2 teaspoons.) They came out fine so I have revised the recipe card to reflect that.

Now, I did sprinkle some salt on a couple when I served them, but they may not need it depending on how you are planning to use them.

I also must emphasize that you must rinse your canned chickpeas well to get rid of the sodium-heavy liquid from the can.

Also, I use kosher salt. It has a different sodium level than iodized table salt, so they cannot be substituted 1:1 or you will get different results. OK, that’s it!

A hand holding up a pita stuffed with baked falafel, lettuce, tomato, cucumber, red onion and tahini sauce

Mediterranean food calls to me. It’s in my bones somehow and there’s no denying its temptation. So I submit. Happily.

I hope you will too. Enjoy!

(Also, update on the oven, which if you read my last post, is non functional. The new one is going to come sooner than we thought – next week. So excited! Maybe these falafel will be the first thing I make… 😊)

XO,

Kathryn

Yield: 10-12 patties

Easy baked falafel and tahini sauce

A trio of baked falafel patties on a white plate with pita bread in the background

These easy baked falafel patties are sturdy and have bright, fresh herbs running through them. Goes great with the creamy tahini sauce!

Prep Time 20 minutes
Cook Time 30 minutes
Inactive Time 25 minutes
Total Time 1 hour 15 minutes

Ingredients

For the falafel:

  • 2 (14.5 oz.) cans chickpeas (or 3 cups crock pot chickpeas), rinsed and drained
  • 1 cup chopped red onion
  • 4 cloves of garlic, chopped
  • 1/2 cup loosely packed cilantro
  • 1/4 cup loosely packed parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt (see notes)
  • 1 teaspoon baking soda

For the tahini sauce:

  • 1/4 cup tahini (see notes)
  • 2 tablespoons lemon juice
  • 2-3 tablespoons of water
  • salt and pepper to taste

For serving (optional):

  • Pita bread
  • Lettuce and tomato

Instructions

  1. Combine the chickpeas, red onion, garlic, cilantro and parsley in a food processor. Process until broken down but still a little chunky.
  2. Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
  3. Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
  4. Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes. This helps them set up so they'll hold together better.
  5. Preheat the oven to 400. Remove falafel patties and space them out evenly on a baking pan sprayed with cooking spray.
  6. Bake at 400 for 20 minutes, then flip carefully. If any of the patties fall apart a little, you can carefully use the spatula and your hand to smush them back together. They firm up by the time they are finished baking.
  7. Bake another 10-15 minutes, until well browned and firm.
  8. In the meantime, make the tahini sauce. Mix the tahini, lemon juice, 2 tablespoons of water and a dash of salt and pepper in a small bowl. Add additional water, a tablespoon at a time, if needed, to get the sauce to a drizzling consistency. (It will depend on the thickness of your tahini.)
  9. Once they are finished cooking and nicely browned, remove the falafel patties and let cool for a couple minutes on the pan. This helps them finish setting up so they hold together.
  10. Serve in the pitas with the tahini sauce, and enjoy!

Notes

Tahini: Tahini is a sesame seed paste with a great nutty flavor. I usually find it near the peanut butter in the grocery store.

Chickpeas: You can use canned chickpeas or make your own crock pot chickpeas from dried beans.

Salt: Some readers have said these were too salty. I retested the recipe and revised the amount of kosher salt down to 1 teaspoon, as listed above. (It had been 1 1/2 teaspoons.) I did add some salt for serving to suit my tastes, but they might not need it depending on how you serve them. You must rinse canned chickpeas well to remove the sodium-heavy liquid they are in. Also, I use kosher salt. Regular iodized table salt has a different sodium level and shouldn't be substituted 1:1 or you'll get different results.

Serving: These are also great served with hummus in a pita. Or just topped with hummus and eaten alone. Or serve as a vegetarian protein with salads or grain bowls. They even go great with some eggs in the morning, topped with salsa.

Leftovers: Leftover falafel patties can be stored, covered, in the refrigerator for up to 5 days. Reheat in the microwave or a toaster oven. They can be a bit more crumbly, but I love sprinkling them on salads or into pita pockets. You can also freeze leftover falafel. Place the patties in a (labeled and dated) freezer-safe ziplock bag and freeze for up to 6 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White
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Nutrition Information:

Yield:

6

Serving Size:

2 patties

Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 574mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 3g
© Kathryn Doherty
Cuisine: Mediterranean / Category: Vegetarian
A trio of baked falafel patties on a white plate with a text overlay on the photo

 

Easy baked falafel - these have a crispy exterior and soft inside with bright, fresh herbs. Also includes an easy tahini sauce to serve them with! | FamilyFoodontheTable.com

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Filed Under: Appetizers & Snacks, Easy Vegetarian Recipes, Main dishes, Vegetarian

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Comments

  1. swayam says

    February 19, 2016 at 6:59 AM

    looks so delicious! Baked falafel is a total winner!

    Reply
    • Kathryn says

      February 19, 2016 at 10:20 AM

      Thanks! It’s one of my favorites 🙂

      Reply
    • Jay says

      May 29, 2018 at 8:54 PM

      What is the serving size? I know the recipe makes 10 – 12 but how many for the 175 calorie…2 I hope

      Reply
      • Kathryn says

        May 30, 2018 at 7:06 AM

        Hi Jay! I just updated my recipe card to indicate that it’s 2 patties to make sure it was calculating correctly. It now says that it’s 134 calories for those 2 patties, plus the tahini sauce. Hope that helps!

        Reply
  2. Laura says

    February 19, 2016 at 9:03 AM

    Mediterranean food is one of my favorites!! When I was pregnant with my son I ate falafel at a local restaurant at least one a week! Yikes! 🙂 I love eating them with tzatziki! 🙂 These look awesome!!!

    Reply
    • Kathryn says

      February 19, 2016 at 10:21 AM

      Thanks Laura! Once a week falafel sounds like a great idea, pregnant or not 😉 And yes, also so good with tzatziki!

      Reply
  3. Emma @ Supper in the Suburbs says

    February 19, 2016 at 9:30 AM

    I love baked alternatives to usually fried snacks. Like you I try to avoid the fryer but falafel is one of my go-to bites for my lunch box – thank you for sharing a true healthy alternative!

    Reply
    • Kathryn says

      February 19, 2016 at 10:22 AM

      Thanks Emma! These would be lovely for lunching on – and yay to unfried versions of foods! 🙂

      Reply
  4. Marsha | Marsha's Baking Addiction says

    February 19, 2016 at 9:32 AM

    These falafel patties look absolutely delicious! I wanna grab some and dip it in that sauce!

    Reply
    • Kathryn says

      February 19, 2016 at 10:22 AM

      Thanks Marsha! Dip, dunk, devour!

      Reply
  5. peter @feedyoursoultoo says

    February 19, 2016 at 9:39 AM

    I have been thinking of making falafel. I love that you baked it and still got such a good crisp on it.

    Reply
    • Kathryn says

      February 19, 2016 at 10:26 AM

      Do it Peter! Everyone needs falafel in their life. 🙂 And yes- I finally got a good crust. Just follow the tips above and you’ll be all set!

      Reply
  6. Tracy | Baking Mischief says

    February 19, 2016 at 9:46 AM

    I’m all about reforming fried foods! These look great and I love the easy tahini sauce.

    Good luck with the oven install. Breaking in new kitchen appliances is always fun. 😉

    Reply
    • Kathryn says

      February 19, 2016 at 10:26 AM

      Thanks Tracy! It’s a good pairing. And I’m itching to get to know my new oven… just a few more days… 🙂

      Reply
  7. Sonal says

    February 19, 2016 at 9:50 AM

    Love the baked version!

    Reply
    • Kathryn says

      February 19, 2016 at 10:27 AM

      Thanks Sonal! Same great flavor but not fried – woo hoo!

      Reply
  8. Shreyashi says

    February 19, 2016 at 10:17 AM

    Hi Kathryn, talk about college food. Even for me, this dinky little shawarma joint was the stuff of legends. And I used to love their fried falafels too. I would be making this soon, as fried food at home is not my cup of tea. And I’d perhaps make a big batch, enough to feed a party, but squirrel it away in the fridge and bake and eat them all myself. Muhahaha 😛

    Reply
    • Kathryn says

      February 19, 2016 at 10:30 AM

      Love that we had the same go-to college food cravings 🙂 And that now we do it healthier and at home! I’m with you – make it all for you because you will not want to share! Thanks for stopping by and have a great weekend!

      Reply
  9. Rebecca @ Strength and Sunshine says

    February 19, 2016 at 10:47 AM

    Ah, my weakness! Falafel and of course TAHINI!!! I could so eat this every day and be totally content!

    Reply
    • Kathryn says

      February 19, 2016 at 8:51 PM

      Me too Rebecca! Falafel forever!

      Reply
  10. Sherri @ Watch Learn Eat says

    February 19, 2016 at 4:43 PM

    I have never made falafel patties before, but falafel is one of my husband’s favorites. I’m so glad I found this recipe – I am definitely going to make this for (or with) him! Thanks for sharing! 🙂

    Reply
    • Kathryn says

      February 19, 2016 at 9:00 PM

      Falafel is the best and this is a super easy recipe – just mix, form into patties and you’re ready to go! I hope you give it a try and let me know what you guys think!

      Reply
  11. Patricia @ Grab a Plate says

    February 20, 2016 at 7:32 PM

    I could definitely eat falafel forever! I loved your baked version, and they *do* look sturdy! Yum!

    Reply
    • Kathryn says

      February 21, 2016 at 8:10 AM

      Yay, I’m not the only one who wants falafel ALL the time 🙂

      Reply
  12. Lisa @ Chocolate Meets Strawberry says

    February 20, 2016 at 10:36 PM

    Oh how I love falafel, and these remind me that I haven’t had any in ages! I love that you’ve baked them instead of fried them, Kathryn – I do love the taste of the fried ones, but I can’t bear standing over a pan full of hot oil. Usually by the end of it I’m just too hot and sticky to have a decent appetite. And you remind me that I miss all my college (well, here we call it uni!) eating spots, too. My favourite were burritos! So greasy but SO darn good!!

    Reply
    • Kathryn says

      February 21, 2016 at 8:14 AM

      You’ve got to try making it Lisa – you’ll love how easy it is! And no oil splatters or burns with this baked version 🙂 We had a burrito place in college, too – can’t beat a huge burrito for a college appetite!

      Reply
  13. Amy @ NomRecipes says

    February 21, 2016 at 7:17 PM

    Thank you for this simple recipe! The photo looks amazing as well 🙂

    Reply
    • Kathryn says

      February 22, 2016 at 1:37 PM

      Thanks so much Amy!

      Reply
  14. Cathleen @ A Taste Of Madness says

    February 21, 2016 at 9:40 PM

    I love falafel!! And baked? This sounds so perfect!

    Reply
    • Kathryn says

      February 22, 2016 at 1:37 PM

      Thanks Cathleen! Baked is SO the way to go 😉

      Reply
  15. Kate @ Framed Cooks says

    February 22, 2016 at 7:30 AM

    You know, I just love falafel (and being surrounded by food trucks here in lower Manhattan I have easy access) but I’ve never tried making it myself – you have inspired me with this great step by step post. I can do it!

    Reply
    • Kathryn says

      February 22, 2016 at 1:39 PM

      Easy access to food trucks sounds so fun! But you can definitely do your own falafel Kate – it really is easy! Plus then you get to control the ingredients 🙂 Hope you give it a try!

      Reply
  16. Cheyanne @ No Spoon Necessary says

    February 22, 2016 at 7:46 AM

    How did u know I am obsessed with baked falafels, haven’t made them in way too long, ad was JUST talking about them the other day? It like you posted this just for me! Your falafels look faaaaabulous! And putting them on top of some eggs??! YES! Genius! Totally doing that! My favorite way to eat them is any way that involves stuffing my face, by the way. 😉 Yay to your oven arriving way sooner than anticipated! That’s fantastic news! Cheers, my dear! <3

    Reply
    • Kathryn says

      February 22, 2016 at 1:41 PM

      Absolutely it’s just for you Cheyanne! Had a feeling you were overdue for some 🙂 Glad, too, you don’t think I’m crazy for eating them for breakfast! P.S. The oven is being installed as I type this – woo hoo!

      Reply
  17. Rahul @samosastreet.com says

    February 22, 2016 at 3:40 PM

    I am a big fan of falafel, this healthy oven baked falafel looks great

    Reply
    • Kathryn says

      February 22, 2016 at 8:30 PM

      Thanks Rahul! I’m a huge falafel fan, too, and this baked version really holds up!

      Reply
  18. Keri @ Fashionable Foods says

    February 22, 2016 at 4:49 PM

    These baked falafels look just perfect! And yum to that creamy tahini sauce!

    Reply
    • Kathryn says

      February 22, 2016 at 8:30 PM

      Thanks Keri! They do go so well together 🙂

      Reply
  19. Adina says

    February 23, 2016 at 4:56 AM

    I love falafel but was never lucky enough to find a baked falafel recipe that I really really like. They were ok, but not as good as the fried ones. I am trying your version and really hope it works!!! It would be great to be able to eat falafel more often, I don’t do fried either. 🙂

    Reply
    • Kathryn says

      February 23, 2016 at 6:03 AM

      Adina, I hope you try it and let me know what you think! I tinkered with this until I got it to where I liked it because I’m pretty particular about my falafel too 😉

      Reply
  20. Willow | Will Cook For Friends says

    February 23, 2016 at 8:52 AM

    Mmm, I love falafel! I’ve never even attempted to make it from scratch, though — for some reason I just have this mental block where I think I’m going to fail miserably, so I don’t even try (so unlike me 😉 ) I think this is just what I needed to encourage me… they sound so good!

    Reply
    • Kathryn says

      February 23, 2016 at 8:36 PM

      You can do it Willow! You will be surprised how easy it is! (At least this baked version.) And then you can have falafel ALL the time 🙂

      Reply
  21. Kim | Low Carb Maven says

    February 23, 2016 at 9:46 AM

    How fun that you had a great Mediterranean place to eat when you were in college, mmmm. We had a chicken wing place and a sub place. Okay, it was an epic sub place and in Rochester, NY all of the chicken wings are good….

    I LOVE this recipe and have been hungering for some good falafel. My first low-carb attempt was an epic FAIL! I’ll have to try these because they look majorly delicious!

    Reply
    • Kathryn says

      February 23, 2016 at 8:41 PM

      OK, yeah, you can’t complain about subs and wings in Rochester – you were surrounded by good eats 🙂
      I have had a few falafel fails myself but this recipe has worked like a charm. Would love to hear if you try it and what you think!

      Reply
  22. Marla Meridith says

    February 24, 2016 at 7:53 AM

    These falafel look fantastic & I love that they are baked 🙂

    Reply
    • Kathryn says

      February 25, 2016 at 6:24 AM

      Thanks Marla! Baked is the way to go!

      Reply
  23. Sarah | Well and Full says

    February 25, 2016 at 9:26 PM

    I love homemade falafels, and these look amazing!!

    Reply
    • Kathryn says

      February 26, 2016 at 9:33 AM

      Thanks Sarah! Hope you give them a try!

      Reply
  24. Debra @ Bowl Me Over says

    March 2, 2016 at 7:07 PM

    Looks just delicious – can’t wait to try these!! Stopped by to do some sharing from #FoodieFriDIY!

    Reply
    • Kathryn says

      March 2, 2016 at 7:25 PM

      Thanks so much Debra!

      Reply
  25. Carlee says

    March 3, 2016 at 11:01 PM

    I have always wanted to make falafel, but I don’t fry things. I will have to give these a try! Thanks so much for bringing them by Throwback Thursday.

    Reply
    • Kathryn says

      March 4, 2016 at 5:00 PM

      I’m the same way – no frying – but these baked falafel are just as great (and so easy!)

      Reply
  26. Frugal Hausfrau says

    March 4, 2016 at 5:06 PM

    These look so marvelous and I love that they’re baked and there’s not all the hassle of frying! Not to mention the obvious healthier aspect! Great recipe, Kathryn!

    Thanks for sharing this with us on Throwback Thursday~

    Mollie

    Reply
    • Kathryn says

      March 5, 2016 at 7:32 PM

      Thanks Mollie! Baking is definitely my method of choice for falafel 😉

      Reply
  27. Helen Fern says

    March 6, 2016 at 9:35 AM

    I love falafel – and you make it looks so easy! Thanks for sharing on the “What’s for Dinner” link up~

    Reply
    • Kathryn says

      March 7, 2016 at 10:05 AM

      Thanks Helen! It really is surprisingly easy 🙂

      Reply
  28. Aly says

    April 14, 2017 at 8:20 PM

    What’s the best way to reheat these after you make them? They’re in the oven now, but I already know I’m not going to be able to finish them all!

    Reply
    • Kathryn says

      April 15, 2017 at 10:05 AM

      Hi Aly! I hope you loved the falafel! I store them in the fridge for a few days and reheat in the microwave, because I’m kinda lazy and inpatient. 😉 They tend to crumble a bit that way though so you could warm them back up in the oven or a toaster oven if you want them to stay intact. They also freeze great, too! Again, they may get somewhat crumbly but you can use them that way to stuff pitas or top salads. Hope that helps!

      Reply
      • Aly says

        April 15, 2017 at 12:18 PM

        It was delicious! They did get very crumbly, but I just made a falafel-hummus soup and everything worked out!

        Reply
        • Kathryn says

          April 15, 2017 at 1:07 PM

          That sounds so yummy! 😋

          Reply
  29. Daniela Enriquez says

    May 2, 2017 at 10:32 PM

    i tried this recipie but sadly it was a disaster. i followed every step but the falafels never stayed as a ball. They completely fell apart even if i tried to put them back together. they were just falafel crumbs :/
    i have no idea why i had such a different end result than everybody else, but i’m really disappointed.

    Reply
    • Kathryn says

      May 3, 2017 at 6:28 PM

      Hi Daniela, I’m so sorry to hear that! I’m not sure if they were falling apart before or after you baked them. If before, you may just need to refrigerate for longer – that really helps! If after, it may have been that they needed to bake longer before flipping, after flipping, or both. Regardless, sorry it didn’t work for you!

      Reply
  30. Sara says

    August 15, 2017 at 7:41 PM

    Mine were way too salty. I would consider cutting the salt in half if you aren’t a huge salt lover like me.

    Reply
    • Kathryn says

      August 15, 2017 at 8:13 PM

      Thanks for noting that Sara! I usually use homemade chickpeas, which have way less salt than the canned variety. And depending on the brand and how well they are drained and rinsed, that could affect the salt content too. But a good point that people could reduce the amount of salt and maybe just sprinkle with some sea salt after baking if they want more.

      Reply
  31. Marie-Claude says

    December 18, 2017 at 4:51 PM

    I made them and its to salty and I think there is to much soda. Yuk. I ruined the recipe. You have to cut half of soda and salt please.

    Reply
    • Kathryn says

      December 18, 2017 at 5:08 PM

      I’m sorry to hear these didn’t work out for you! I haven’t had an issue with the baking soda or the salt level, but that can certainly be affected by your chickpeas. If they aren’t rinsed really well, they can retain a lot of the liquid from the can, which is high in sodium. But you can certainly try adjusting those two elements if you want to make them again.

      Reply
  32. Janey says

    January 25, 2018 at 5:41 PM

    Thanks so much for sharing your recipe. I’m really pleased to learn how to make falafel. I got as far as “spray your pan with cooking spray” though. I’ve managed to live this long without ever buying “cooking spray”. I just can’t justify the land fill or expense. A little bit of olive oil, already on hand, will do the same thing.

    Thanks again

    Reply
  33. Molly says

    March 8, 2018 at 12:09 PM

    Kathryn, I made these last night and they were awesome! The kids even gobbled them up.

    Reply
    • Kathryn says

      March 8, 2018 at 4:16 PM

      Oh yay! I’m so happy to hear you all enjoyed them Molly! Thanks for sharing 😊

      Reply
  34. Katie says

    April 10, 2018 at 10:53 AM

    I have to try this recipe ASAP!

    Reply
    • Kathryn says

      April 11, 2018 at 3:43 PM

      I hope you do Katie! 😊

      Reply
  35. Megan says

    April 11, 2018 at 9:28 PM

    Definitely going to try these the next time we do a Greek night.

    Reply
    • Kathryn says

      April 12, 2018 at 2:35 PM

      Yay, I hope you do Megan!

      Reply
  36. Megan @ Megunprocessed says

    April 13, 2018 at 1:07 AM

    I love baking falafels! Healthy and delicious! These look delish!

    Reply
    • Kathryn says

      April 13, 2018 at 3:12 PM

      Thanks Megan! 🙂

      Reply
  37. Trish says

    April 14, 2018 at 1:40 PM

    These are delicious! I add a bit more cilantro and parsley, (which just helps make them more fantastically tasty) – I also serve them with a yummy, garlicky tzatziki sauce and homemade turnip pickles.

    Reply
    • Kathryn says

      April 14, 2018 at 2:40 PM

      I’m so happy to hear you loved them Trish! Love those pairings too – yum!

      Reply
  38. Joce says

    April 19, 2018 at 8:29 PM

    I made these today and they turned out crispy but were relatively inedible with the amount of salt. If using canned chickpeas, definitely omit the salt completely or lower the amount at the very least.

    Reply
    • Kathryn says

      April 20, 2018 at 6:29 AM

      Hi Joce, I wonder if your canned chickpeas were extra salty for some reason. I have definitely used canned before for this recipe and the falafel were fine. The trick is rinsing the chickpeas really, really well to get all of the canning liquid off of them (that’s where most of the sodium is). Sorry it didn’t work this time but I hope you try them again!

      Reply
  39. Kristen Stokely says

    August 15, 2018 at 10:24 AM

    Hi there Kathryn,

    It’s only me in my household. I’d rather have these falafel made fresh. Would I be able to either refrigerate or freeze the extras before baking to make later?

    Thanks!
    Kristen

    Reply
    • Kathryn says

      August 15, 2018 at 5:33 PM

      Hi Kristen, I’ve never tried that since we tend to use them up, but I think it would work. You would probably want to freeze them on a wax paper-lined baking tray until they firm up and then transfer them to a freezer bag until you are ready to use them. Hope that helps and would love to hear if you try it!

      Reply
  40. Melanie Ford says

    September 7, 2018 at 6:39 AM

    This is a good recipe and nearly exactly the way my Abuela from Zihuatanejo causes it to be I’m excited to try out some of the additional recipes Kristin! I really like your answers how everyone has gaps in their own kitchen and that you aren’t scared to step outside the box. Keep this up! For your”women” who bashed; pity you! What happened to others!

    Reply
  41. Linda says

    September 24, 2018 at 6:26 PM

    The recipe had some nice flavor but, honestly, it needs a rework. Despite following all of the directions, tt was terribly crumbly and did not hold shape during the cooking process and fell apart into crumbles on our plates. It needs some sort of binding ingredients. I often use another ‘baked’ recipe that includes a bit of flour and an egg. In addition, as others have mentioned, it was way too salty, despite the fact that I only used 2/3 of your suggested amount. Beans were rinsed thoroughly, in case you’re wondering.

    Reply
    • Kathryn says

      September 26, 2018 at 3:24 PM

      Hi Linda, I’m so sorry you had trouble with this recipe. My patties always stay together great after they’ve chilled in the fridge, but there are so many variables that could have affected yours. You could definitely try adding an egg as a binder next time to see if that helps. Also, I’ve never found these too salty myself but I am going to revise that in the recipe card since you can always add salt but you can’t take it away. Thanks for the feedback!

      Reply
  42. April says

    October 12, 2018 at 11:30 AM

    Could I freeze these after baking them? If so, how would I reheat them afterwards?

    Thanks!

    Reply
    • Kathryn says

      October 15, 2018 at 2:51 PM

      Hi April, yes, you can freeze the extras after you’ve baked them. I let them defrost in the refrigerator overnight and then reheat them in the microwave or toaster oven. They tend to be more crumbly the second time around, but work great for stuffing into pitas or putting over a salad. I hope that helps!

      Reply
  43. A says

    November 23, 2018 at 4:55 AM

    I really must learn to read comments under a recipe before deciding if I’m going to try it. I encountered the same problems as others: Fortunately instinct told me to skip the salt. My mix was so crumbly that I couldn’t form it into anything resembling a patty. So I added two eggs and when that didn’t bind it enough I poured the whole lot into a baking tray and cut it into cubes after it was cooked. What I got wasn’t really falafal, but it was still edible and yummy in a wrap with salad.

    Reply
    • Kathryn says

      November 23, 2018 at 5:41 PM

      Hi there, I’ve actually revised the amount of salt in this recipe because of some of the comments from others, so hopefully that won’t be an issue going forward. I’m sorry you had trouble with getting them to stick together. Did you refrigerate them according to the directions? That makes a big difference. (I have other tips in the post about how to get the patties to stay together and be sturdy, like mine are in the photos and video.) Regardless, I’m glad the flavor was good and you were able to enjoy them!

      Reply
  44. Melanie says

    December 22, 2018 at 9:46 AM

    Made these last night and love the recipe. Very easy! However, still too salty. I will definitely be making again but with half the salt amount.

    Reply
    • Melanie says

      December 22, 2018 at 3:11 PM

      Note: I used canned chickpeas with no added salt, and I rinsed them very well before use.

      Reply
    • Kathryn says

      December 25, 2018 at 8:03 PM

      I’m so glad you loved them Melanie! Sorry they were still a bit salty for you but happy to hear you’ll be trying them again! 😊

      Reply
  45. Ali says

    January 6, 2019 at 7:42 PM

    OMG, just made the and they are soooo good!!
    Added chopped jalapeño for some spice, otherwise followed your instructions, this was my first time making falafels, and won’t be my last! I was just going to sample a tiny bit before putting them in the fridge but inhaled the entire thing.

    Thank you for this recipe!!

    Reply
    • Ali says

      January 6, 2019 at 7:44 PM

      Oh yeah, wanted to add we do the Slow Carb Diet, and this fits pretty well into that.

      Reply
    • Kathryn says

      January 7, 2019 at 3:03 PM

      Oh I’m so happy to hear you loved them Ali! They are one of my very favorites! And love the jalapeño addition – yum! 😊

      Reply
  46. Jay says

    January 20, 2019 at 3:22 PM

    Can I make the patties a day or two in advance and leave them in the fridge until ready to bake?

    Reply
    • Kathryn says

      January 21, 2019 at 6:52 AM

      Yes, that should work just fine! Hope you enjoy them!

      Reply
  47. Dawn Stangle says

    February 26, 2019 at 7:38 PM

    I am trying this recipe for the first time. However, where in the falafel patties is the baking soda called for in the ingredients list?

    Reply
    • Kathryn says

      February 27, 2019 at 7:00 AM

      Hi Dawn! That’s step 2 – “Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.” Hope that helps and hope you enjoy them!

      Reply
      • Dawn Stangle says

        March 11, 2019 at 11:57 PM

        I missed that part! The ones I made were very good, but very dry-I’m assuming because I simply left out the baking soda.

        Reply
  48. Kristina says

    April 30, 2019 at 1:02 PM

    Mine didn’t set 🙁 I’m super sad cause I was looking forward to them. What did I do wrong?

    Reply
    • Kathryn says

      April 30, 2019 at 2:49 PM

      Hi Kristina, I’m sorry to hear that! I know it’s disappointing when a recipe doesn’t turn out. It’s hard to say what went wrong… if the chickpeas weren’t really well drained, that might have made the mixture too moist. Or if the patties didn’t get well chilled in the fridge, that could cause them to fall apart. It could also be oven/cooking temperature, which can vary a lot. Or picking them up too quickly after they’ve baked – they need a few minutes to rest to set up all the way. I hope at least you can use the crumbles – they stuff into pitas and on salads great!

      Reply
  49. Divorced Kat says

    May 20, 2019 at 12:52 PM

    Tasty but crumbly. I cut the salt in half and used dried parsley. I wonder if nutritional yeast could work as a binder?

    Reply
    • Kathryn says

      May 20, 2019 at 1:39 PM

      I’m sorry yours were crumbly! Mine always hold together well after I’ve let them set up in the fridge. Also, I think fresh herbs are key here but glad to know you still liked the flavor with the dried parsley. As for the nutritional yeast, that could possibly help as a binder if yours aren’t holding together. It’ll add a different flavor, but could be good!

      Reply
  50. Ruth says

    September 12, 2019 at 6:39 AM

    Hi,
    The recipe is pretty tasty although pretty salty for my taste. Even cutting down on salt. Could it be because of the baking soda? In the end there is sodium in there as well

    And do you need to use baking soda or baking powder? The video says one thing, the recipe another.

    Reply
    • Kathryn Doherty says

      September 16, 2019 at 7:36 AM

      Hi Ruth, I’m sorry it ended up on the salty side for you. Also, the written recipe is correct; it should be baking soda. I haven’t tried making it without that but it may work fine.

      Reply
  51. Noah says

    March 2, 2020 at 7:55 AM

    Hey Kathryn, amazing recipe. This recipe looks delicious and I am thinking to try it in dinner today. But I don’t have proper ingredients for tahini sauce. Can I use homemade mustard sauce instead of tahini sauce?

    Reply
    • Kathryn Doherty says

      March 3, 2020 at 3:11 PM

      Oh absolutely! You can use any dipping sauce you like with these falafel. I bet the mustard sauce would be delicious!

      Reply
  52. Jean says

    July 23, 2020 at 4:15 PM

    Hi Kathryn thanks for this recipe we absolutely love it! I have a 10 month old that we are weaning so make it with without any salt and my husband and I salt ours after. I make the patties the night before and leave them in the fridge and have had no issues with them crumbling. My very fussy other half requested a bigger batch this time so he could have lots of leftovers tomorrow – high praise indeed. Thanks again!

    Reply
    • Kathryn Doherty says

      July 27, 2020 at 12:35 PM

      I’m SO happy to hear you loved these Jean; thanks so much for sharing! And I think a bigger batch sounds like a great idea 😉

      Reply
  53. Mary says

    October 12, 2020 at 7:45 PM

    These were way too salty. I had to throw them out. Two cans of chickpeas into the garbage. They tasted horrible. Yukkk. What a waste of time and ingredients.

    Reply
    • Kathryn Doherty says

      October 13, 2020 at 9:18 AM

      I’m sorry to hear these didn’t work out for you Mary; I know that can be really frustrating. It’s hard to pinpoint why they were so salty. I rinse my chickpeas really well, which greatly reduces any sodium they have from the canning liquid. I also use kosher salt not table salt. (They are not an equal substitute – 1 teaspoon of table salt contains 2,325 milligrams of sodium whereas 1 teaspoon of kosher salt has roughly 1,800 milligrams.) I recently learned sodium levels can also vary by brand of salt used, which makes things tricky as well.

      Reply
  54. Vanessa says

    January 17, 2021 at 8:21 AM

    Any suggestions for either cutting out or replacing onions? Allergy in our family. Looks delicious and would love to modify them. Thanks!

    Reply
    • Kathryn Doherty says

      January 17, 2021 at 2:08 PM

      Hi Vanessa! You could try just leaving out the red onion. I think they should still hold together OK. Would love to hear if you try it!

      Reply

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