Falafel: Crispy Split Pea Bake
Decide whether to soak your legumes for 8 hours or overnight before you begin. Soaking the dried split peas is essential to soften the starches so they process into a mouldable paste. This preparation ensures your split pea falafel maintains a consistent texture without becoming gritty or dry. Use cold water for the soak and for any adjustments needed during processing.
These Middle Eastern appetisers combine split peas with fresh cilantro, parsley, and dill. You will bake them at 200°C (400°F) to achieve a golden-brown crust. Chill the mixture for 1 hour to allow the flavours to meld and the paste to firm up. Rest the finished units on a wire rack for 5 minutes to prevent the interior from steaming, which keeps the exterior crisp.
Falafel: Crispy Split Pea Bake
Recipe cardIngredients
Instructions
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Prepare the peas
Cover the split peas with 600 ml of cold water in a large bowl. Soak them for at least 8 hours or overnight to soften the legumes. Drain and rinse them thoroughly to remove excess starch.
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Process the mixture
Combine the soaked peas, onion, garlic, herbs, spices, baking powder and salt in a food processor. Pulse until you have a coarse, moist paste. Add cold water one tablespoon at a time if the mixture is too dry to be mouldable.
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Chill the paste
Transfer the mixture to a lightly oiled bowl and cover it. Refrigerate for 1 hour. This firms up the texture and allows the flavours to meld for a better result.
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Shape the falafel
Preheat your oven to 200°C (392°F) fan-mode and line a tray with parchment. Wet your hands to prevent sticking. Form 18–20 g portions into balls or 6 cm diameter patties.
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Add final touches
Brush each falafel with 2 ml of olive oil. Sprinkle sesame seeds over the top if you are using them. The oil ensures the exterior browns evenly in the oven.
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Bake the first side
Bake for 25 minutes until the exterior is golden-brown. Tap the top of a falafel; it should produce a hollow sound. This indicates the interior is cooked through.
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Bake the second side
Turn the tray over and brush the other side with oil. Bake for another 5 minutes. This creates a uniform crispness on both sides.
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Rest the falafel
Transfer the falafel to a wire rack for 5 minutes. This prevents the interior from steaming. A short rest allows the crust to firm further.
Check the consistency of your paste before chilling. If it feels too loose or wet, the falafel will flatten and lose their shape in the oven. You can fix this by pulsing in a small amount of flour or more soaked, drained peas to ensure the mixture is firm enough to hold a ball.
What to serve with it
Serve these warm with tahini or yoghurt-cucumber sauce and fresh salad leaves. You can wrap them in warm pita with pickled onions and lettuce or place them on a bed of chopped tomatoes, cucumber, and red onion with a drizzle of lemon vinaigrette for a protein-rich meal.
Storing and reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. For long-term storage, freeze individual falafel in a single layer on parchment before transferring to a bag. They keep for 3 months. Defrost in the fridge overnight before reheating to maintain the texture.
Nutrition per serving
- Calories
- 185
- Protein
- 9.2 g
- Carbs
- 18.5 g
- Fat
- 6.1 g
- Fiber
- 5.4 g
- Sugar
- 2.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use canned split peas instead of dried?
No. Canned peas contain too much moisture and lack the starch structure needed for the paste. Use dried split peas and soak them for 8 hours to ensure the falafel holds its shape during the baking process.
Why does the mixture need to be refrigerated for an hour?
Refrigeration firms up the paste and allows the flavours to meld. This step prevents the falafel from flattening or falling apart when you shape them into 6 cm patties and place them on the tray.
Can I make these without an oven?
Yes. You can fry these in a pan with oil over medium heat. Ensure the oil is hot before adding the patties to prevent them from absorbing too much fat and becoming greasy.
How do I stop the falafel from sticking to my hands?
Wet your hands with cold water before scooping the mixture. The moisture creates a thin barrier between your skin and the paste, allowing you to form smooth balls or patties without the dough clinging to you.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
