Baked Falafel

These falafels are simply oven-baked and turn out wonderfully crispy and crunchy on the outside, whilst fluffy on the inside. Delicious in a flatbread or pitta and served with a garlic tahini dressing. 

Baked Falafel Recipe

Disclaimer: this recipe is inspired by Middle-Eastern cuisine, not in any way an authentic falafel recipe. If you're looking for an authentic falafel recipe, please have a look at the wonderful content created by Middle Eastern food bloggers. The wonderful Samira from Alphafoodie is Lebanese and she has a selection of falafel recipes available on her blog, for example. 

What you'll need for this Baked Falafel Recipe

Ingredients

• tinned chickpeas
• onion
• fresh coriander
• sesame seeds
• salt
• black pepper
• dried chili flakes
• coriander powder
• cumin
• all-purpose flour
• olive oil
• tahini
• lemon juice
• garlic
• maple syrup
• water

For serving (optional):

• pita bread or flatbread
• salad
• pickles
• chopped Cilantro

How to make homemade falafels in the oven

Step 1: food processor

Drain the chickpeas and add them into a food processor along with a peeled and roughly chopped onion and garlic. Blend until the texture is grainy.

Step 2: Add seasoning

Next add finely chop the coriander to the food processor with the sesame seeds, salt, pepper, dried chili flakes, coriander powder, cumin, and 2 tablespoons of olive oil. Blend until everything has been incorporated.

Step 3: Thicken the mix

Then slowly add 6 tablespoons of flour to the mixture whilst processing. If the mixture is still very wet then keep adding flour tablespoon by tablespoon until it's firm enough to roll into a ball.

Step 4: Shape your falafels

Take a small handful of the mixture and roll it into roughly 5 x 5 cm balls. Place the balls onto a baking tray with baking paper.

Step 5: Bake the falafels

Bake the falafels in the oven for 20 minutes at 180°C. If the falafels start to get too brown, turn the temperature down to 150°C.

Step 6: Mix the tahini sauce

In a separate bowl, add the ingredients for the garlic tahini sauce and mix thoroughly.

Serve with pita bread, salad, pickles, and coriander.

This recipe is: 

• 100% vegan
• crunchy on the outside
• fluffy on the inside
• easy to make
• low in fat as these falafels are baked, not fried
• great also in the air-fryer!
• perfect to serve alongside the garlic tahini dip
• wonderful in a flatbread or pitta bread

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📖 Recipe Card

Baked Falafel Recipe

Romy

This basic recipe for baked falafels creates deliciously filling falafel - and the best part about it: no deep fryer required! These falafels are simply oven-baked and turn out wonderfully crispy and crunchy on the outside, whilst fluffy on the inside. Delicious in a flatbread or pitta and served with a garlic tahini dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish, Snack

Cuisine British

Servings 10 servings

Calories 46 kcal

Ingredients

  

• 1 tin chickpeas drained
• ½ white onion
• 4 cloves garlic crushed
• ⅓ cup coriander finely chopped
• 2 tablespoon sesame seeds
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried chili flakes
• ¼ teaspoon coriander powder
• 1 teaspoon cumin
• 6-8 tablespoon all-purpose flour plain
• 4 tablespoon olive oil for frying

For the garlic tahini dressing:

• ¼ cup tahini
• ½ lemon juice
• 2 crushed garlic cloves
• 1 teaspoon maple syrup
• 2 tablespoon water

For serving:

• pita breads
• fresh salad
• pickles
• chopped cilantro

Instructions

 

• Drain the chickpeas and add into a food processor along with a peeled and roughly chopped onion and the garlic. Blend until the texture is grainy.
• Next add finely chop the coriander to the food processor with the sesame seeds, salt, pepper, dried chili flakes, coriander powder, cumin, and 2 tablespoons of olive oil. Blend until everything has been incorporated.
• Then slowly add 6 tablespoons of flour to the mixture whilst processing. If the mixture is still very wet then keep adding flour tablespoon by tablespoon until it's firm enough to roll into a ball.
• Take a small handful of the mixture and roll it into roughly 5 x 5 cm balls. Place the balls onto a baking tray with baking paper.
• Bake the falafels in the oven for 20 minutes at 180°C. If the falafels start to get too brown, turn the temperature down to 150°C.
• In a separate bowl, add the ingredients for the garlic tahini sauce and mix thoroughly.
• Serve with pita bread, salad, pickles, and coriander.

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Looking for more vegan lunch box inspiration? Check out these delicious vegan lunch-friendly recipes and get cooking.

Here are a few of my personal favourites: 

• Chickpea Tuna Sandwich
• Vegan Summer Rolls
• Avocado Pesto Recipe
• Simple Sushi Burrito