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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Baked Falafel Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8-10 1x
- Category: Falafel
- Method: Oven Baked
- Cuisine: British
- Diet: Vegan
Description
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.
Ingredients
- 1 tin chickpeas, drained
- 1/2 white onion
- 4 cloves garlic (crushed)
- 1/3 cup coriander (finely chopped)
- 2 tbsp sesame seeds
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried chili flakes
- 1/4 tsp coriander powder
- 1 tsp cumin
- 6-8 tbsp all-purpose flour (plain)
- 4 tbsp olive oil (for frying)
For the garlic tahini dressing:
- 1/4 cup tahini
- 1/2 lemon juice
- 2 crushed garlic cloves
- 1 tsp maple syrup
- 2 tbsp 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.
Nutrition
- Serving Size: 1 falafel
- Calories: 46
- Sugar: 0.5
- Sodium: 230
- Fat: 1.7
- Saturated Fat: 0.2
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 6.2
- Fiber: 1.9
- Protein: 2.1
- Cholesterol: 0
Keywords: falafel, baked falafel, falafels, vegan falafel recipe, baked falafel recipe, low fat falafel recipe, healthy falafel recipe, falafel recipe vegan
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
- Curried Hummus & Tofu Sandwich
- Avocado Pesto Recipe
- Simple Sushi Burrito
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