A healthier version of falafel that is baked instead of fried, gluten-free, is jam-packed with flavor and nutritionally dense! Plus, these are 100% vegan, gluten-free and oil-free. This recipe is nothing but a win-win, and now the only thing that is missing is you 😉These baked falafels are one of our go-to’s when we want a quick and easy meal using ingredients that we usually have on hand. All you have to do is chuck all of the ingredients into a food processor, form them into balls, bake them, and then dig in!
These are perfect for bowls, sandwiches, wraps, or even on their own dipped in some homemade hummus. We love making a big batch of these and enjoying them throughout at the week as they last about 5 days in the refrigerator.We also featured these baked falafels in our Vegan Mediterranean Buddha Bowls with some turmeric tabbouleh, spiced chickpeas and more! Hearty, nutritionally dense, jam-packed with flavor and easy to make 🙂 If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
A healthier falafel that is baked instead of fried, gluten-free, is jam-packed with flavor and nutritionally dense! Plus it is also vegan, and oil-free!
1 (15 oz.) can of chickpeas, drained and rinsed
1 cup chickpea flour
1 cup cilantro
1 cup fresh parsley
1/2 cup diced red onion
3 cloves garlic, minced
3 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, add all of the ingredients and pulse until the mixture forms a chunky dough– it will still seem crumbly but if you press it together it should stick together. Adjust salt and pepper to taste.
Scoop the dough out using an ice cream scooper (about 1/4 cup), roll them into balls and place them on the lined baking sheet.
Bake the falafels in the oven for 45 minutes, flipping halfway through.
Remove the falafels from the oven and allow them to cool for 10 minutes before serving.
The baked falafels will last 5 days in an airtight container in the refrigerator.
If you would like, you could cook these on a stovetop as well. Cook them with a little bit of olive oil in a medium pan over medium-high heat for about 5 minutes on each side or until golden.
Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.