Baked falafel are the kind of I keep coming back to year after year—not only during the stretches when I’m trying to eat a little lighter, but also when friends or family come over for brunch.
What I love about these baked falafel, besides the flavor of course, is that you can prepare the mixture ahead of time and bake them just before everyone arrives, so they come to the table hot and crisp.
And honestly, there’s something about a table filled with hummus, tahini, salad, zhug, falafel, and oven fries—everyone building their own perfect pita—that creates the best kind of memories.
There are notes and variations below, but there’s one thing that really matters if you want them crispy and golden: don’t skip the oil spray. Spray the parchment paper and spray the falafel themselves. It’s just a thin layer, but it makes all the difference.
- Did you make this? Don’t forget to tag me on Instagram
- Don’t miss: More vegan recipes