Baking is sometimes used as a healthier alternative to deep-frying falafel.
Traditional falafel is shaped into balls or patties and fried in oil, a method that produces its characteristic crisp exterior and tender, herb-filled center. Baking places the shaped mixture in an oven instead, usually with a light coating or brushing of oil. This can reduce the amount of fat absorbed during cooking, although the texture may be less deeply crisp than fried falafel.
The baking option fits falafel's basic preparation because the mixture is made from ground soaked legumes, herbs, and spices rather than a batter that must be submerged in oil. Chickpea-based versions generally use soaked, uncooked chickpeas; cooking them first can make the mixture crumble unless an additional binder is added.
Baking should not be confused with boiling or steaming, which would produce a soft, dumpling-like result rather than the browned crust associated with falafel. Grilling is also possible in some modern recipes, but oven-baking is the most commonly described lower-oil alternative. The choice of method changes the texture more than the core ingredients.