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 ¼ 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.
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
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
- ½-1 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 ¼ 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!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Hana
Hello dear.
I'm Arabian and I pretty much would like to try your version of baked falafel since I stopped eating frying goods but I do have a note to leave if you don't mind me olacing it. In Arabian-made various falafel recipes no binding agent is needed as I also noticed some people rest the batter in the fridge for an hour before forming. I think the resting time allows natural juices to exude and help holding the batter just great and that's it.
As for some commenters who complained of salty results .. well, that is confusing since all you added was a considerable amount of salt. I hope it does not mislead newbies here. I will try this tomorrow and get back for a feedback. 👌🏻
Thank you for posting your recipe. I think I will Love it.
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!!!!