Vegan Baked Falafels

These easy vegan baked falafels are a delicious, flavorful, and healthier twist on the classic dish. Made with chickpeas, fresh herbs, and a blend of aromatic spices like cumin and coriander, they’re crispy on the outside and tender on the inside. The flaxseed helps bind the mixture, ensuring the falafels hold together perfectly while baking. Serve them with a side of hummus, tahini, or in a pita with your favorite veggies for a satisfying meal or snack. These falafels are not only full of flavor but also a great source of plant-based protein and fiber!

Ingredients

2 can (15 oz) Chickpeas, drained and rinsed

1/2 Small Onion, roughly chopped

2 Cloves Garlic

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped

1 Tablespoon Ground Flaxseed (or Chia Seeds)

1 Tablespoons Water (add last, if needed)

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Paprika

1/4 tsp Ground Turmeric (optional)

1/2 tsp Salt

1/4 tsp Black Pepper

2-3 Tablespoons Flour (Chickpea Flour or All-Purpose Flour works well)

1-2 Tablespoon Olive Oil (for brushing)

Instructions

In a small bowl, mix the ground flaxseed with 2 tablespoons of water. Let it sit for about 5 minutes to thicken.

In a food processor pulse one of the cans of chickpeas a few times until resembles big course crumbs. Put these in a separate bowl and set aside.

In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, turmeric (if using), salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Be careful not to over-process; you want some texture.

Once the chickpea mixture is ready, add the flax egg and pulse again to combine. Then, add the flour and pulse until everything is well mixed and sticking together, but not mushy. If the mixture feels too wet, add a little more flour until it holds together well. Add in the other can of chickpeas that were crumbled. pulse a few times to combine.

Using your hands, shape the mixture into small balls or patties (about 1-2 tablespoons each). You should get about 8 regular sized or 16 mini falafels.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the falafels on the sheet, leaving some space between each one. Brush the tops lightly with olive oil to help them crisp up while baking.

Bake for 25-30 minutes, flipping halfway through and brush each with a little more olive oil, until the falafels are golden brown and crispy on the outside.

Serve with a side of hummus, tahini sauce, or in pita bread with your favorite veggies and toppings.

Tip: option to roll in breadcrumbs before baking for a more crunchy texture.

My Pita Bread Recipe