Easy Baked Falafel
Inspired by our trip to Israel, I created a baked falafel recipe that is just as easy as it is tasty! It’s made with canned chickpeas so there’s no soaking necessary. These protein-packed patties are great for topping bowls and salads, plus they're vegan and gluten-free.
- Prep time
- 10 min
- Cook time
- 24 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 15 oz can chickpeas (drained and rinsed)
- 1/4 cup chopped onion
- 3 cloves fresh garlic
- 1/2 cup fresh parsley
- 1 Tablespoon olive or avocado oil
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon sea salt
- pinch of cayenne
- 1/2 teaspoon baking soda
- 3 Tablespoons oat flour
- olive or avocado oil cooking spray
Instructions
- 1
Preheat oven to 375°F. Spray a baking sheet with oil.
- 2
Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.
- 3
Scoop spoonfuls of mixture out and form into small patties; you should get about 15. Place on prepped baking sheet.
- 4
Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.