Baked Vegan Falafel
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.
Servings: 4
Calories: 299kcal
Ingredients
Falafel
- 1 1/2 cups dried chickpeas , soaked in water for at least 6 hours
- 3 cloves garlic , peeled
- 1 small onion , coarsely chopped (I used 1 cup)
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon tapioca starch , or any starch of your choice such as potato starch or cornstarch
- 2 teaspoons ground cumin
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground coriander (I left this out)
- Freshly cracked black pepper , I used 1/2 teaspoon
- 1/2 cup grapeseed oil or neutral oil of your choice , see notes for oil free
Optional sauce for dipping
Instructions
- Drain the chickpeas and place in a food processor. Add the garlic, onion, parsley, tapioca, cumin, salt, coriander, and pepper to taste. Process on high speed until everything is well blended. Halfway through, turn off the processor and scrape down the sides to incorporate all the ingredients.
- Remove the blade from the processor bowl. Scoop a spoonful of mixture into your hand and shape into a ball or egg. Continue with all the mixture.
- Put balls of falafel on a parchment lined baking sheet.
- Bake at at 350 F/ 175 C for 15 minutes on each side.
- Serve and enjoy with your favorite sauce.
Notes
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- My #1 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.
- 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.
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- 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.
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- 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.
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- 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.
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- 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.
Nutrition
Calories: 299kcal | Carbohydrates: 51g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 803mg | Potassium: 744mg | Fiber: 14g | Sugar: 9g | Vitamin A: 379IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 6mg