baked falafel

Whip up these delicious grain-free falafel bites for your next dinner. They're quick, easy and are perfect on top of salads!

Baked Grain-Free Falafel Bites

onion

cilantro

parsley

chickpea flour

garlic powder

chili powder

cumin

salt

olive oil

lemon juice

Preheat oven to 375°.

Add all the ingredients to a food processor and blend to a thick, paste-like consistency.&nbsp;

Using a tablespoon sized cookie scoop, scoop the dough into balls onto a greased baking sheet. Repeat until no dough remains.

Bake the balls until golden brown and crisp, about 20 - 25 minutes.

Allow to cool for 10 minutes, then enjoy!

This falafel recipe is easy to make and the perfect fix when you&#039;re craving authentic falafel using canned chickpeas. Learn the secret tips and tricks with step-by-step instructions to make them come out super crispy and delicious using your air fryer, pan-fried on the stove, or in the oven! 

Falafel Recipe

garlic

yeast

tsp smoked paprika

tsp cumin

tsp coriander

black pepper

tbsp almond flour

tsp baking soda

Place drained chickpeas in a food processor with onion and garlic. Pulse for about 30 seconds until the chickpeas are mostly smooth.

Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blend again until smooth and combined. Then stir in the flour and baking soda.

Take a tablespoon-sized scoop of the mixture and roll into a ball or form into patties. Repeat with remaining mixture. It should make around 15 falafels.

Heat a thin layer of oil in a large frying pan on medium heat. Gently place patties on pan, work in batches as needed. Cook for 3-4 minutes on each side until golden brown and hot through.

To pan fry:

Preheat oven to 350F. Place patties on a large baking sheet lined with parchment paper or lightly coated and bake for 20-25 minutes, flipping each one over half-way through.

To bake:

Lightly coat falafel with avocado oil spray. Working in batches, place patties in a single layer in the air fryer basket. Turn the air fryer to 375F and cook or 12-13 minutes, flipping each one over half-way through.

Best served hot but will keep for 2-3 days in an airtight container in the fridge or freeezer for up to 3 months.

To air-fry

Crispy and nutritious, air fryer falafel are delicious on warm pita bread, a salad, or just eaten by themselves. Don&#x27;t wait to enjoy these savory chickpea fritters!

Air Fryer Falafel

(15-oz.) can chickpeas (garbanzo beans), drained

garlic, roughly chopped

yellow onion (1 small yellow onion)

parsley,

cilantro,

all-purpose flour

baking soda

coriander

cayenne powder

In a food processor, combine chickpeas, garlic, onion,...

In a food processor, combine chickpeas, garlic, onion, parsley, cumin, coriander, cayenne, flour, baking soda, salt, and pepper. Pulse until mixture is coarse and mealy. Don’t overblend it! 

Spray bottom of air fryer basket with olive...

Spray bottom of air fryer basket with olive oil spray. Form bean mixture in to balls about 1 1/2 inches in diameter. Place in air fryer so they aren’t touching, and spray with olive oil spray.

Air fry at 350ºF for 12-14 minutes, turning...

Air fry at 350ºF for 12-14 minutes, turning once, until golden.

A healthier (but no less delicious) take on falafel! This quinoa falafel is baked instead of fried, and stuffed into pita loaves with creamy hummus and your favorite veggies!

Baked Quinoa Falafel Sandwiches

quinoa

vegetable broth

onion, (diced)

olive oil, (plus a little extra for brushing)

Salt and pepper

pitas, (cut in half)

Hummus and/or tahini

Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed.

Remove the pot from heat and allow it to sit for another five minutes.

Preheat the oven to 350° and lightly oil or line a baking sheet with parchment paper.

Place 2/3 cup cooked quinoa (you should have at least this much and probably a little more) and all other falafel ingredients except for the salt and pepper into food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.

Remove the falafel mixture from food processor and roll as much as you want to use into 1-inch balls (about 12-16 of them). Arrange on the prepared baking sheet or in the skillet, then lightly brush with oil.

Bake for about 35 minutes, flipping every ten minutes or so to get browning on all sides.

Stuff into pita halves, and dress with hummus and veggies.

Baked instead of fried, this healthy baked vegan falafel combines protein-rich chickpeas with crunchy amaranth for a nutritious and delicious sandwich filling or topping to your salad!

Amaranth Baked Vegan Falafel

lemon

15 oz can chickpeas, drained & rinsed

Bob's Red Mill amaranth

salt & pepper

quinoa flour (or flour of choice)

Tahini dressing to finish

Add herbs, garlic and lemon juice to the bowl of a food processor. Process on high until finely chopped. Add in chickpeas, amaranth, salt and pepper, and process again until a dough comes together. You might have to scrape down the sides of the bowl to get the ingredients to evenly mix.

Pulse in the quinoa flour, then transfer this mixture (in the food processor bowl is fine) to the fridge and chill for 30 minutes.

While the dough is chilling, preheat the oven to 350ºF and line a baking sheet with parchment paper.

Remove the dough from the fridge and either using your hands or a cookie scoop, scoop the dough into little balls (about the size of a golf ball) and place on the baking sheet. Repeat until all dough has been used. Gently flatten and tighten the balls with your hands until they are uniform in shape.

Bake on the center rack for 20 minutes, then remove and serve how you like! Drizzling with this tahini dressing is highly encouraged!

https://content.jwplatform.com/videos/Nx0vZDwJ.mp4

This baked falafel recipe uses canned chickpeas, fresh herbs and spices to create flavoursome and nutritious patties that the whole family can enjoy.

Baked Falafel

Bread

½ Onion (Red, white or Brown) (Chopped)

Garlic Cloves (Peeled)

(½ cup) Fresh Flat Leaf Parsley

(⅓ cup) Fresh Coriander (Cilantro)

Cumin

¼ tsp Smoked Paprika

Coriander

Cardamom

¾ tsp Baking Powder

1½ tbsp Olive Oil (1 tbsp

(Optional. Season to taste and do not add if making

Preheat oven

Combine

Add all ingredients apart from the salt (and only 1tbsp of the oil) to a food processor and mix/pulse to combine. Be careful not to overmix, the mixture should still be crumbly, not a paste (photo in post for reference).

Season

Taste and salt as needed. If making for a baby remove baby portions before seasoning.

Prepare Tray

Add the remaining 1/2 tbsp of oil to a baking tray and tilt / brush to coat.

Form

Scoop out tablespoon amounts of the mixture and gently form into 12 small balls. Flatten slightly to produce disks. Place each disk on the baking tray and flip to coat both sides in the oil.

Bake

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking.

Fried foods aren't great for you, which is why this recipe for baked falafel is such a pleasure. Serve these little balls of happiness with the accompanying Smoky Tahini Dressing atop rice or whole grains or in pitas or wraps with fresh tomatoes and lettuce.

Baked Falafel with Smoky Tahini Dressing

parsley (chopped)

½ tsp cumin

½ tsp ground coriander

½ tsp baking powder

¼ tsp black pepper

salt (to taste)

tbsp flour (plus more, if needed)

tahini

garlic (minced (sauté first if you don't

water

tbsp fresh cilantro

Preheat the oven to 350°F. Drizzle a little of the oil onto a high-sided cookie sheet or in a baking pan and spread it evenly. Or, you can just use baking parchment.

Place remaining oil and the rest of the falafel ingredients in food processor and pulse on and off until the mixture holds together in a dough-like mass. You may need to remove the dough with your hands and work it a bit. Add enough flour so that it holds together.

Form into 2-inch balls or patties. Place in the oiled pan.

Bake for 10 to 12 minutes on one side, or until golden. Flip and bake on the other side for 10 to 12 minutes longer, or until golden and crisp. Drain on paper towels.

While the falafel is baking, rinse out the food processor. Combine the ingredients for the Smoky Tahini Dressing in the work bowl and process until smooth. Pour into a spouted container. Serve as suggested in the headnote, above. Pass around the Smoky Tahini Dressing.

This super-easy baked falafel recipe will make your chickpea dreams come true! No frying involved but all of the flavorful reward! Eat them inside a wrap with some veggies or inside a pita bread!

Healthy Baked Falafel [+ Air Fryer]

garbanzo beans

green onions (finely chopped)

garlic (finely chopped)

¼ cup of fresh Italian parsley (chopped)

½ of a lemon (juiced)

½ teaspoon of crushed red pepper

potato starch

baking powder

Salt and pepper (to taste)

Preheat your oven to 350 degrees F (177 degrees C).

Drain and rinse the garbanzo beans. Place them in the bowl of a food processor, wiz on high for 20 seconds.

Place all of the remaining ingredients into the food processor. Wiz until you have a doughy texture.

Use a spoon, scoop out a golf-ball-sized piece and place it on a parchment paper-lined baking sheet. Line out the entire batch, about 10-12 balls. Slightly flatten with your palm or a spatula.

Bake for 25-30 minutes or until firm. Do not flip while cooking.

I served mine on pita with fresh lettuce, parsley, and tomatoes. Top with a tahini mixture (equal parts water and tahini paste with a squirt of lemon). Trader Joe&#39;s tahini is already mixed and ready to use.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526735/iRptJQad3.mp4

EASY BAKED FALAFEL

Crispy and healthy baked falafel with hazelnuts drizzled with creamy lemon-mint sauce: easy-to-make, low-fat and so delicious! Much better than deep fried!

Crispy Baked Falafel with Hazelnuts and Creamy Lemon-Mint Sauce

mint

hazelnuts

green hot pepper

shallot

tahini paste

rice flour

Greek yogurt

juice and zest of 1 lemon

baby spinach

avocado

cherry tomatoes

olives

sunflower seeds

FALAFEL: Preheat the oven to 200 °C or 390 °F. Combine all the ingredients for the falafel in a blender and pulse until combined and crumbly.

Form 24 patties or balls and arrange them on a parchment-covered baling sheet. Bake for 20 minutes.

SAUCE: Combine all the ingredients for the sauce and pulse them in a blender until combined.

SALAD: Arrange the baby spinach on two plates. Slice the avocado and cut the cherry tomatoes in halves. Arrange 4 falafel balls on each plate, add olives and sprinkle with sunflower seeds. Drizzle with lemon-mint sauce Enjoy!

These falafels are simple to make, tossing all the ingredients in your food processor, then rolling into balls and popping in the oven. The base consists of canned chickpeas and oats. Then I&#x27;ve added  herbs and spices to flavour. I think you&#x27;re gonna love them!

The ULTIMATE Baked Falafels

oats

chickpeas

tbsp tahini

lemon (juiced)

cardamom

tsp sea salt

tsp pepper

cayenne pepper

olive oil ((for painting))

lemons (juices)

filtered water (, to thin (I used 2-3 tbsp))

whole-grain tortilla wraps

greens

purple cabbage (, thinly sliced)

cucumber (, thinly sliced)

avocados (, thinly sliced)

In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.

Next add parsley, garlic and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, sea salt, pepper and a pinch cayenne pepper. Pulse until it becomes a crumbly dough-like texture.

Transfer falafel dough to mixing bowl. Preheat oven to 375F/190C. Line a baking tray with parchment paper and scoop rounded tablespoon amounts of dough onto parchment paper, and gently form balls. (I used an ice cream scoop to do this.)

Paint falafels with a bit of olive oil and place in the oven to bake for 15-20 minutes, or until golden in colour.

To make the Citrus Tahini Sauce: in a bowl add tahini, lemon juice and salt. Mix to combine. Add splashes of water to thin until you've reached desired consistency. (I used 2-3 tbsp). Drizzle falafels with tahini sauce for eating.

To make the wraps combine mixed greens, cabbage, cucumber, avocado and 2-3 falafels in a whole wheat tortilla wrap, drizzle with citrus tahini dressing and serve.

https://www.youtube.com/watch?v=nq12WC1vYQg

Healthy and vegan, gluten-free baked falafels. Baked, delicious and full of flavour. 

Full Recipe: https://www.twospoons.ca/recipe/the-ultimate-baked-falafel-recipe/
 
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An easy baked vegan beetroot falafel recipe, great for meal prep and lunches for the week.

Top 13 baked falafel recipes from across the web

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Top Tags

Baked Grain-Free Falafel Bites

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Top 13 baked falafel recipes from across the web

The most viewed baked falafel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Grain-Free Falafel Bites

Falafel Recipe

Air Fryer Falafel

Baked Quinoa Falafel Sandwiches

Amaranth Baked Vegan Falafel

Baked Falafel

Baked Falafel with Smoky Tahini Dre...

Healthy Baked Falafel [+ Air Fryer]

Crispy Baked Falafel with Hazelnuts...

The ULTIMATE Baked Falafels

Easy Beetroot Falafel (Vegan)

Easy Vegan Baked Falafel (Oil-free)

Baked Falafel Wraps with Fresh Herb...

The most viewed baked falafel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine