Name: Baked Falafel Sandwiches
Prep time: 20 min
Cook time: PT-491866H7M24S
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas, soaked overnight (or 2 cans chickpeas, drained and rinsed); 1 small onion, roughly chopped; 4 cloves garlic; 1 cup fresh parsley, packed; 1/2 cup fresh cilantro, packed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 4 pita breads or flatbreads; 1 cup lettuce, shredded; 1 cup tomatoes, chopped; 1 cup cucumbers, sliced; 1/4 cup red onion, thinly sliced; 1/2 cup tahini sauce

I love making baked falafel sandwiches because they’re hearty, flavorful, and lighter than the traditional fried version. The falafel is crispy on the outside, tender on the inside, and packed with herbs and spices. I enjoy serving these in warm pita or wraps with fresh toppings for a satisfying, wholesome meal.

Why You’ll Love This Recipe

I like this recipe because it’s healthier while still delivering bold falafel flavor. Baking keeps things simple and less messy, and I love how well these falafel work for meal prep. They’re filling, plant-based, and easy to customize with different sauces and vegetables. Baked Falafel Sandwiches

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dried chickpeas (soaked overnight) or canned chickpeas
onion
garlic
fresh parsley
fresh cilantro
ground cumin
ground coriander
baking powder
salt
black pepper
olive oil

pita bread or flatbread
lettuce
tomatoes
cucumbers
red onion
tahini sauce or yogurt sauce

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. I drain and rinse the chickpeas if using canned ones, then pat them dry.

I add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper to a food processor. I pulse until the mixture is finely chopped and holds together, but not smooth.

I shape the mixture into small patties or balls and place them on the prepared baking sheet. I brush or spray them lightly with olive oil. I bake them for about 25 to 30 minutes, flipping halfway through, until golden and crisp.

I warm the pita bread, then fill it with baked falafel and my favorite toppings. I finish with a generous drizzle of tahini or yogurt sauce before serving.

Servings and timing

I usually get about 4 sandwiches from this recipe.
Preparation time: about 20 minutes
Baking time: 25 to 30 minutes
Total time: approximately 50 minutes

Variations

I sometimes add paprika or cayenne for extra heat. I like using spinach wraps instead of pita for a different presentation. For extra crunch, I occasionally add shredded cabbage or pickled vegetables to the sandwich.

storage/reheating

I store leftover falafel in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven or air fryer until heated through and crisp again. I assemble the sandwiches fresh for the best texture. Baked Falafel Sandwiches

FAQs

Can I make the falafel mixture ahead of time?

I prepare the mixture up to a day in advance and keep it covered in the refrigerator.

Are baked falafel crispy?

I find they’re nicely crisp on the outside, especially when brushed with oil and baked at high heat.

Can I freeze baked falafel?

I freeze them after baking and cooling, then reheat directly from frozen in the oven.

What sauce works best for falafel sandwiches?

I like tahini sauce most, but yogurt sauce or hummus also works well.

Can I make these gluten-free?

I keep them gluten-free by serving them in gluten-free wraps or over salad greens.

Conclusion

I keep baked falafel sandwiches in my regular rotation because they’re flavorful, filling, and easy to make. I love how they bring together crispy falafel, fresh vegetables, and creamy sauce into a meal that feels both comforting and nourishing.