This baked falafel recipe is crispy on the outside and soft on the inside. Chickpeas, fresh herbs, garlic onion and spices make this easy falafel recipe flavorful and delicious. Plus this healthy falafel recipe is naturally gluten-free, vegetarian, and vegan. Serve them stuffed inside a pita or over a salad for a delicious meatless meal.
I’ve mentioned before that I’m a veggie-lover living with a family of carnivores…so when I create a vegetarian recipe that fulfills my meat & potatoes-loving husband, I know it’s worthy to share with you!
I spent years perfecting this healthy baked falafel recipe. It’s made with chickpeas, fresh herbs, garlic, onion and spices so it’s flavorful and delicious. Plus, it’s naturally vegan and gluten-free!
This easy falafel recipe only takes 5 minutes to whip up in the food processor, making it the perfect vegetarian weeknight meal. These baked falafels freeze beautifully, making them a great meal-prep option! Serve them tucked in a pita with some crunchy roasted chickpeas and slathered with the best homemade tzatziki sauce and you will be in heaven!
Baked Falafel Recipe: Ingredients & Substitutions
Here are some notes on the ingredients in this vegan falafel recipe, as well as possible substituions.
- Chickpeas. I recommend using canned, drained rinsed chickpeas. If you cook your own, you will need about 1 1/4 cups cooked chickpeas.
- White onion. Any onion works well in this recipe. I have used red, white, and yellow all with great results.
- Fresh Parsley & Cilantro. Fresh herbs are definitely the best choice when making this healthy falafel recipe. However if you have freeze-dried or frozen herbs those can work well too.
- Garlic powder. Fresh minced garlic can be used in place of garlic powder.
- Coriander and Cumin. There really are no substitutions for these two critical spices in this falafel recipe.
- Olive oil. Any neutral oil works well to grease the pan. I recommend olive oil, canola oil or avocado oil.
- Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 TBS ground flaxseed.
How to make Falafel
This easy falafel recipe comes together in mere minutes in the food processor with just a handful of ingredients. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Process Chickpeas, Onions & Herbs
This Vegan Baked Falafel recipe is best when made in the food processor. Start by processing the chunkier ingredients (chickpeas, herbs, & onions) until a coarse mixture forms.
Add Spices
Next, add spices and process until the mixture is smooth and homogenous (uniform throughout). At this point I recommend tasting the mixture and adjusting the salt/spices to your liking.
Grease a baking sheet well
To keep the Baked Falafel from sticking to the pan, you need to grease it with olive oil (not nonstick spray), very genorously.
Add about 1 TBS of olive oil onto the pan and use a spatula (or your fingers) to spread it around. This ensures that there is a sufficient amount of oil to crisp the falafel and make it easy to flip halfway through baking.
Portion & Bake
Form about 2 TBS portions of falafel mixture into thin patties and place on a greased baking sheet! Bake for about 20 minutes, flip them over & bake for 10 more (or until golden brown).
Serve
Lots of people also ask, “What do you eat with falafel?” Here are some of my best suggestions!
- I always serve it with this homemade tzatziki sauce, it’s seriously the best combination ever.
- Serve it on top of your favorite salad recipe, like this roasted vegetable quinoa salad or this burrata salad!
- Serve it wrapped in a warm pita!
- Eat it plain!
Store
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
To freeze:
- Let falafel cool to room temperature.
- Place baked falafel in a single layer on a baking sheet and put in the freezer to “flash freeze”
- After 3 hours, transfer frozen falafel to a freezer-friendly, airtight container.
- Simply reheat in the oven when ready to eat!
FAQs about Baked Falafel
Here are some frequently asked questions about making this baked falafel recipe!
Is baked falafel healthy?
Yes! Baking instead of frying reduces the amount of fat and calories in this falafel recipe! With protein and fiber rich chickpeas and loads of fresh herbs, these baked falafels are a great healthy meal!
Can you use canned chickpeas for falafel?
Yes! That is what this falafel recipe calls for and what I use! I don’t have time to cook dried chickpeas, so I always used canned. Just be sure to drain them well.
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Healthy Baked Falafel Recipe
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ½ cup white onion finely diced
- 1 cup fresh parsley lightly packed
- 1 cup fresh cilantro lightly packed
- 1/2-1 tsp sea salt (to taste)
- ¼ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp coriander
- 2 tsp cumin
- 2 tsp baking powder
- 2 TBS ground flaxseed
- 1 TBS olive oil for greasing your pan
Instructions
- Preheat oven to 400 degrees F.
- Add chickpeas, onions, parsley and cilantro to your food processor fitted with an “S” blade. Process until well combined (but still chunky).
- Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
- Generously grease a large baking sheet with oil (olive or canola).
- Roll about 2 TBS of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
- Bake in preheated oven for 20 minutes, flip and bake on second side for 10-15 minutes (until golden brown)
- Remove from oven and serve with tzatziki sauce, in a pita, or on a salad!
Video
Notes
To freeze:
- Let falafel cool to room temperature.
- Place baked falafel in a single layer on a baking sheet and put in the freezer to "flash freeze"
- After 3 hours, transfer frozen falafel to a freezer-friendly, airtight container.
- Simply reheat in the oven when ready to eat!
Ingredient Substitutions:
- Chickpeas. I recommend using canned, drained rinsed chickpeas. If you cook your own, you will need about 1 1/4 cups cooked chickpeas.
- White onion. Any onion works well in this recipe. I have used red, white, and yellow all with great results.
- Fresh Parsley & Cilantro. Fresh herbs are definitely the best choice when making this healthy falafel recipe. However if you have freeze-dried or frozen herbs those can work well too.
- Garlic powder. Fresh minced garlic can be used in place of garlic powder.
- Coriander and Cumin. There really are no substitutions for these two critical spices in this falafel recipe.
- Olive oil. Any neutral oil works well to grease the pan. I recommend olive oil, canola oil or avocado oil.
- Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 TBS ground flaxseed.
Nutrition
Photos in this post are by the talented Jamie from Dishing Out Health!
If you like this recipe you will love these…
- The best ever homemade tzatziki sauce – my favorite condiment.
- These crunchy roasted chickpeas are one of my favorite mediterranean treats.
- I like serving these baked falafels with this quinoa salad or this burrata salad! YUM!
- If you love chickpeas, try these healthy peanut butter blondies!
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Em
Hi, is there anything I can use in place of the ground flaxseed?
Amy
This is my family’s new favorite! One of the best recipes I’ve ever tried – easy, healthy, delicious! They came out literally perfect, thank you so much
Laura
Thank you Amy!!!!
Erin
The flavour of these falafel was FABULOUS. I haven’t had something so authentic since I was in Egypt… 15 years ago. However mine were pretty dry I soaked/ simmered my own beans as well though. So maybe that was the problem. Or Maybe a little olive oil ?? Great job
Sarah
If I were to not use flaxeed, could I just sub for flour? Not needing a gluten free recipe 🙂
Laura
Yes!
Jessica
Is this nutritional info and calories for 1 falafel ball/patty?
Rusty Ryan
How well does this recipe reheat? Want to make this for Easter Sunday for your sister but want to make ahead?
Happy Easter!!
Laura
I usually recommend reheating them in the oven! Or just mixing the “dough” together the night before and baking the day of!
Stefanie
I made these last night and they were amazing! My husband even enjoyed them and he is not a fan of vegetarian meals. I’ve made other Falafel recipes and they never turn our well. I also love that these are baked and not fried. Thanks so much for the recipe! I’ll be making them again this week!
sophie
hi there! could someone tell me, what 1 15 oz can would be in grams? Thank you so much!!
Laura
One 15 oz can is 425 g, but that is before draining I believe.
Noah Garrod
I made these and only ended up with eight falafels, even though I portioned the patties with 2 tablespoons each? Did i do something wrong? Thanks.
Laura
Hey Noah, it’s possible you made them thicker? However without being in your kitchen and watching you make them I can’t say for sure!
Noah
Thanks for getting back to me! Yeah i reckon mine were a bit thicker. Also I think the baking powder actually makes them a bit too salty. Actually, I used Bi-carb soda so maybe I should try baking powder
Laura
Hmm! Good theory on the baking powder! I think the main culprit is probably that some people aren’t using Sea Salt, and instead are using table salt (iodized). It’s also possible that some canned chickpeas are saltier than others!
Ali Gregro
I made this and it was TOO SALTY! I had to throw them out. I remade a double batch with 1/2 tsp salt and it was much better.
Laura
Hey Ali! I’m so sorry that happened to you! Did you use sea salt or iodized table salt?
Aiko
I made these falafels last week, and they turned out perfectly! Thank you for a healthy and delicious version of a favorite dish!
Micky
I can’t stand dhania (what we South Africans call fresh coriander / cilantro leaves). Can it be omitted or substituted for anything else like celery or spinach?
Laura
Hey Micky! You could try omitting the cilantro! It does impart a pretty critical flavor in the Falafel, but if you don’t like it you could just increase the parsley or add spinach!