oil free falafel

Easy oil-free baked falafel, made in a muffin tin for crispy edges! Made with canned chickpeas, it is also naturally vegan &amp; gluten-free.

Easy Oil-Free Baked Falafel (vegan, GF)

(33 g) rolled oats (certified GF, as needed)

(packed) parsley

garlic,

chickpeas,

tahini (see notes for options)

lemon juice

cumin

cayenne pepper

Preheat oven to 375F (190 C). Grease all...

Preheat oven to 375F (190 C). Grease all 12 cups of a standard muffin tin.

In a food processor, process oats, parsley and...

In a food processor, process oats, parsley and garlic until very finely chopped. Add the drained chickpeas, tahini, lemon juice, cumin, salt and (optional) cayenne. Pulse until grainy/pasty but do not puree. Scrape down sides of bowl.

Shape the mixture into 12 equal patties (roughly...

Shape the mixture into 12 equal patties (roughly 3 tablespoons per patty); place in prepared cups.

Bake in preheated oven for 20 minutes. Remove...

Bake in preheated oven for 20 minutes. Remove tin and, using a butter knife, flip over each patty (it's very easy, and quick). Return tin to oven and bake for 10 minutes longer until falafel are golden brown.

Let cool in tin on a wire rack...

Let cool in tin on a wire rack for 5 to 10 minutes. then flip out onto rack. Serve warm or room temperature.

Vegan Gluten-Free Oil-Free Baked Falafel that is so delicious, full of flavor and totally healthy. No oil, not fried and baked for a delicious healthy dinner. Made with only 8 ingredients.

Easy Vegan Baked Falafel (Oil-free)

onion

garlic (with skins on)

coriander

(48 grams) smooth runny tahini

salt and pepper (1 tsp salt, 1/4 tsp pepper)

flat leaf parsley

water (use a bit more if needed

chopped tomatoes, pita bread

Serve with my Vegan Lemon Cream Sauce

Carefully read the instructions as to prepare these falafel correctly. Preheat your oven to 400 degrees. You will first drain and rinse your chickpeas. Spread them out evenly on a sheet pan lined with parchment paper. Roast for 25 minutes. This helps them to give more texture to the falafel instead of just turning into mush like hummus when blended. It also gives a bit more flavor.

In the last ten minutes of roasting the chickpeas, add the chopped onion and garlic cloves (with cloves still in their skins!) to another sheet pan lined with parchment paper and cook them for the remaining 10 minutes. Place the pan on the bottom rack. At this time, you cook your potato. I just cooked a small potato in the microwave (with skin on) and then remove the skin and mash it. Measure a tightly packed 1/2 cup. You can bake the potato if you want, but do not steam or boil as that will make them too moist.

Remove both pans from the oven. Add the chickpeas to a food processor. Process just until there are no more visible whole chickpeas, but do not overprocess it too finely. It should look ground up but kind of chunky with no remaining beans whole

Now, remove the garlic cloves from their skins and tear the garlic up a bit and drop the pieces scattered around the bowl, so they blend up evenly. Add the onion as well. Do not blend up yet. Add the cumin, coriander, tahini, salt, pepper, mashed potato, parsley, water and hot sauce (if using). Sprinkle the spices around the bowl so they blend evenly.

Process until everything comes together and the mixture starts to form large sticky chunks. This may take 10-15 seconds. As soon as it does, stop processing. It should hold together easily when pressed and not be dry/crumbly, but pureed, but still see little chopped bits of onion in it. It should easily form into balls, if not, process just slightly longer until it's sticky and holds together.

Preheat the oven again to 375 degrees and line another pan with parchment paper.

Press, form and shape the mixture into tight balls with your hands. They should be about golf ball size and you should get 10-12. Place them all onto the pan and press them down to about 1/2 inch thick. The edges may slightly crack a bit when pressing them down, just piece back the edges with your fingers.

If you like a really crispy exterior, you can always spray them with a little nonstick spray before baking if you prefer. I did not, but it is up to you. Bake for 10 minutes. Flip them over and cook another 10 minutes. If they are not flipping over easily, cook another couple of minutes until they flip easily. This will make sure they hold their shape. They should have nice golden brown tops. If you want these extra crispy, bake them longer, but just keep in mind they may become more dry.

I loved this recipe!  So easy!  I love that I could use canned chickpeas and the idea to air fry/roast them was perfect.  And I added the onion and garlic to the oven and that made clean up so easy.  They taste great.  The potato really held it together and keeps them moist.

The falafel did not come out golden brown after 10 minutes each side. Maybe mor time is needed?

I made these today.  I made a half batch and they turned out amazing!  The flavor was tasty and the texture perfect!!  Thank you for posting the recipe it was just what I was looking for and with no oil the falafel was not dry and stayed together perfectly!

I made these today.  I made a half batch and they turned out amazing!  The flavor was tasty and the texture perfect!!  Thank you for posting the recipe was just what I was looking for and with no oil the falafel was not dry and stayed together perfectly!

Excellent recioe. So full of flavour wuthout the grease!
At the point of combining all remaining ingredients to mix, i found it easier to do so with a big mixing bowl, just snipping the parsley more finely, same with the garlic.

SO GOOD &amp; EASY! 
I go into work later in the morning so I typically prep in the evening or morning before going to work. I prepped this this morning before going to work and my son baked it. I made the lemon cream sauce which I didn't like on its own but loved it with the falafel.

Wow! These are SEW a good! Perfect amount of spices. Very flavorful! 
You obviously put a lot of time into this recipe, thank you for sharing this recipe.
It has been many years since I’ve had this due to avoiding  fried, dry, and crumbly falafels that are served.
But this recipe is a keeper! Even the hubs commented on it - SEW you know they are good.
And it did I not take long to bring this together, 
SEW glad I made a double batch, these will be good for a snack on the go, and some for the freezer.
Thank you, Brandi! You’re the best!

Delicious recipe worth the extra little steps like roasting your chopped onions. Authentic falafel flavour but a way better texture than what you can buy ready made. Really works with the lemon cashew sauce too. Warning, there's no going back to shop bought!

Turned out great! I used dry chickpeas and soaked overnight but appreciate the short cut with canned! I did add some cilantro. Happy I have leftovers!

These were amazing! I'm honestly horrible at cooking and found this recipe so easy! Thank you! Will definitely make them again soon!

These were terrific! It was only when I had them in the oven I realized I forgot tahini and was worried I had totally messed them up but we loved them! So now I’m
torn if I try it again with tahini or leave it out again! I don’t think I can go wrong!

I made these today without roasting chickpeas, onion, garlic beforehand and they still came out really well ! I upped the spices a bit and they were perfect. So happy with this recipe

I have made these multiple times and always freeze the uneaten ones! When I want to eat them again I just pop them as is (frozen), into the oven to reheat and they come out perfect everytime.

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Top 2 oil free falafel recipes from across the web

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The most viewed oil free falafel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine