Baked Vegan Falafel

By Sophia DeSantis, Reviewed by Anjali Shah on April 10, 2025

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These easy Baked Vegan Falafel are absolutely delicious and made with soaked chickpeas, onion, and simple spices. They’re crispy outside, soft inside, and ready in under an hour. I love making them ahead for the week because they work great in wraps, bowls, or for little hands to dip and enjoy.

Black bowl filled with baked falafel and tahini dip

The thing I love most is when I make a meal that everyone actually eats, and that’s exactly what happened the first time I made these vegan baked falafel. They’re the perfect family meal because everyone can enjoy them their own way, but I personally love mine tucked into a falafel pita sandwich with a drizzle of my vegan Tzatziki sauce. So good!

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👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Mediterranean Recipes!

📋 Recipe Card

As a busy mom, I’m all about healthy and quick meals I can batch prep (like my baked veggie tots) and serve in all kinds of ways. After a little testing, these falafel came together with just a few wholesome ingredients, and once I baked them instead of frying, oh my… that was it for me!

👩🏽‍🍳 Why I Love This Recipe

When we call kids “picky,” we sometimes forget that their sense of taste is way more sensitive than ours. That’s actually one of the reasons I love this recipe. The flavors are simple enough for little ones to enjoy, but still pair great with dips and extras for the grown-ups. 😉

The first thing I decide when creating a main dish is which protein to build it around. For this plant-based falafel, I went with soaked dried chickpeas because they give that hearty texture that canned ones just don’t. The mixture blends up so easily in the food processor, and the patties hold together perfectly once shaped. These falafel are naturally vegan, full of fiber, and packed with plant-based protein, which makes them a nourishing choice for the whole family. I keep the seasonings simple so my kids love them too, but they’re easy to dress up with a fresh salad, tuck into a pita (that’s my favorite!), or pile into a bowl with greens and sauce.

These vegan falafel are totally my kind of recipe. It’s one I can proudly call my own, something I make on a Sunday and rely on all week when everyone’s asking what’s for dinner. They’re not greasy or complicated, just simple and balanced with flavor, and quick enough to make on a busy weeknight. I created this recipe for home cooks like me, for meal preppers, for families with picky eaters, and for anyone craving a healthy homemade dish. I can’t wait for you to try it!

🥘 Ingredients

Using wholesome ingredients to make nourishing meals is what I love most. Here’s everything I use in this baked vegan falafel recipe:

Main Ingredient: I always use soaked dried chickpeas because they give the falafel that classic texture. Canned just doesn’t work the same here.

Aromatics: Garlic and onion blend right in and make the mix taste fresh.

Fresh Herbs: I use flat-leaf parsley because it adds a fresh and mild flavor for my kids.

Binder: Tapioca starch keeps the mixture firm without needing eggs.

Seasonings: Cumin, salt, coriander and black pepper keep the flavor warm and simple. You can skip the coriander if that is not your thing.

Substitution

Binders: Potato starch or cornstarch works just as well if that’s what you have.

🔪 How To Make

Making this vegan falafel is one of my favorite recipes. It takes hardly any time, especially when I remember to soak the chickpeas in the morning. By dinner, all I have to do is mix everything together and bake.

Blend the ingredients: I drain the soaked chickpeas and add them to my food processor along with the garlic, onion, parsley, tapioca starch, cumin, salt, coriander, and black pepper. I blend everything on high until it’s well combined, stopping halfway to scrape down the sides so everything mixes evenly.

Shape into balls: Then, I scoop a spoonful of the mixture into my hands and gently roll it into a ball. I keep going until all the mixture is used up.

balls of vegan falafel on a parchment paper

Bake the falafel: I place the falafel balls on a parchment-lined baking sheet, making sure they have a little space between them. Then I bake them at 350°F or 175°C for 15 minutes on each side until they’re golden and crisp.

Baked falafel on a baking sheet lined with parchment paper

Serve: I love serving these warm with a side my favorite sauces and lemon wedges. They’re perfect for dipping or adding to a pita or salad.

Hand dipping a falafel into a bowl of tahini sauce

💭 Expert Tips

My #1 Secret Tip for making this baked vegan falafel is to not over-blend the mixture. I used to think the smoother the better, but it actually made the falafel too soft and they didn’t hold up well. Now I just pulse until it’s crumbly but sticks together.

Other Tips To Keep In Mind:

Use parchment paper: I always line my baking sheet with parchment because it helps the falafel get those crisp edges. I don’t recommend using aluminum foil with oil since it can cause sticking and uneven cooking.
Soak the chickpeas ahead of time: I like to soak the chickpeas first thing in the morning so they’re ready by dinner. If I’m planning ahead, I’ll soak them the night before and just keep them in the fridge.
Taste before baking: Once the mixture is blended, I’ll taste a tiny bit (since there are no raw eggs) to see if it needs more salt or spices.
Chill the mixture if needed: If the mixture feels a little soft, I pop it in the fridge for 20 to 30 minutes. It makes shaping the falafel much easier.
Use a cookie scoop for even sizes: To keep the falafel the same size, I use a small cookie scoop. It helps them cook evenly and look great when serving.
Bake on the middle rack: I always place my baking sheet on the middle rack for the best crisp and even baking.

📖 Variations

As you probably know by now, I always create recipes that everyone can adjust to their own taste. These are my favorite ways to change up this one, depending on what I’m craving.

Skip the Oil: I skip the oil completely when baking or using a nonstick pan. I’ve grilled them this way too and they still come out crisp and tasty.

Spice It Your Way: I leave out the 1 teaspoon of coriander because I prefer a milder flavor. If you enjoy it, go ahead and add it in.

Wrap It, Bowl It, Make It Yours: I usually serve about 3 to 4 falafel in a pita with fresh veggies and sauce. For bowls, I add them over rice or greens with a spoonful of hummus.

Kid-Friendly Twist: I make the falafel smaller, about half the regular size, so they’re easy for my kids to pick up. They love dipping them in a mild sauce or even ketchup.

🍽 Serving Suggestions

As I mentioned in my intro, I love these vegan falafel tucked into warm pita bread with a spoonful of my creamy tahini sauce and some chopped cucumbers on the side. I quite often turn it into a full dinner bowl with rice, fresh greens, and a dollop of butter bean hummus for a loaded and comforting meal.

For a lunchbox option, I pack them with sliced veggies and a small container of Tzatziki sauce for dipping, which always gets eaten first. And on busy weekends, I’ll throw them into a spinach and arugula salad with some leftovers roasted potatoes for a quick meal that even my husband looks forward to.

🧊 Storage Directions

Refrigeration: Once cooled, I store them in an airtight container in the fridge for up to 5 days.

Freezing: They freeze well too. I just spread them out on a tray to freeze, then transfer them to a container. They’ll keep for about 3 months.

Reheating: I pop them in the oven at 400 Fahrenheit for about 15 minutes or in the air fryer until they’re warm and crisp again.

❓Recipe FAQs

Can I use canned chickpeas?

You can, but the texture won’t be the same. I always recommend using soaked dried chickpeas for the best results. I grew up in a house where we soaked our beans, they give such a great texture to things.

How do I keep the falafel from falling apart?

If the mix is too wet, I let the chickpeas drain a little longer or mix in a bit more tapioca starch. It should hold together when pressed, without being sticky.

Are these vegan falafel kid-friendly?

Yes, these are perfect for little ones. I’ve been making them since my kids first started solids, and I always shape them into smaller pieces so they’re easy to pick up. They’re soft enough to chew and simple in flavor, which makes them a favorite in our house.

Close up of a half eaten falafel next to a bowl of tahini sauce

🥣 More Mediterranean Recipes!

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