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Baked Falafel on a sheet pan.

Simple 5 Ingredient Baked Falafel

  • Author: Pinch of Yum
  • Total Time: 30 minutes
  • Yield: 9-12 falafel patties 1x


Easy baked falafel at home in 30 minutes WITHOUT deep frying! Features lentils, herbs, garlic, lemon juice. Use in salads, sandwiches, healthy recipes.


  • 2 cups cooked lentils
  • 1 huge handful (a cup or so) fresh cilantro leaves and stems
  • 1 huge handful (a cup or so) fresh parsley leaves and stems
  • half a jalapeño (if you like spicy – leave ribs and seeds!)
  • 1 1/2 tablespoons olive oil
  • 12 cloves garlic
  • a squeeze of lemon juice
  • 1 teaspoon salt
  • 12 tablespoons all purpose flour (sub a gluten free flour if needed)


  1. Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
  2. Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.


Traditional falafel is made with chickpeas. I used lentils here because I’m more likely to have lentils on hand at any given time. Also: because I LOVE lentils. I have not tried this recipe with chickpeas.

For the lentils, lean towards just barely cooked. That will give you a better texture than overly wet, heavy, and mushy lentils.

If you don’t have a jalapeño, use red pepper flakes for heat.

Nutrition information is for one falafel patty.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Cuisine: Middle Eastern

Keywords: falafel recipe, lentil falafel, baked falafel, lentil recipe