Healthy Baked Falafel! The perfect quick & easy meatless dinner recipe! They’re gluten-free, dairy-free, vegan & freezer-friendly!
Happy Meatless Monday! 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 hubby…I know it’s worthy to share with all of you!
This recipe for Healthy Baked Falafel is gluten-free and vegan! It’s a recipe that has been years (seriously years) in the making! After countless trials and errors, I’ve finally hit the falafel jackpot! So let’s jump right in with some step-by-step instructions on how to make this recipe!
How to make Baked Falafel
1. Use a Food Processor!
This Vegan Baked Falafel recipe is best when made in the food processor. Start by processing the chunkier ingredients (chickpeas, herbs, & onions).
Then add the rest of the ingredients. To keep these gluten-free ground flaxseed is used as the binding agent. It works beautifully and results in some amazingly delicious little falafels! 😉
2. Grease your pan well!
The next step is super important! To keep your Baked Falafel from sticking to the pan, you need to grease it with olive oil (not nonstick spray).
Simply “glug” 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.
3. Portion & Bake
Form about 2 TBS portions of falafel mixture into thin patties and place on your greased baking sheet! Bake for about 20 minutes, flip them over & bake for 10 more (or until golden brown). Remove and 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!
Baked Falafel: Serving Suggestions
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!
Healthy Baked Falafel: Substitutions
Like I said above, I tinkered with this recipe for years before I got it to be exactly the way I like it! So there are only a few substitutions I could recommend!
- White onion. Any onion works well in this recipe! I have used red, white, and yellow all with great results!
- Garlic powder. If you are a garlic lover, I recommend substitution fresh minced garlic for the powder.
- Olive oil. Any neutral oil works well! I recommend olive oil or avocado oil!
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Healthy Vegan Baked Falafel (Gluten-Free)
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!
Notes
Nutrition
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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!