This baked falafel recipe is crispy on the outside and soft on the inside. Chickpeas, fresh herbs, garlic onion and spices make this 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.
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 Tablespoons 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
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 Tablespoons ground flaxseed.
StoreStore in an airtight container in the refrigerator for 5-7 days.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.