Baked Falafel Recipe Vegan: Easy, Crispy, and Delicious

If you’re looking for a healthy, flavorful, and completely vegan alternative to the traditional fried falafel, you’re in the right place! This baked falafel recipe is a game-changer that offers all the crispy texture and rich taste you love without the extra oil and mess of frying.

Perfect as a snack, appetizer, or main dish, these golden-baked falafels are packed with wholesome ingredients like chickpeas, fresh herbs, and aromatic spices. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe will bring Mediterranean magic right to your kitchen.

Not only is this recipe easy to prepare, but it also makes for a nutritious, protein-rich meal that pairs wonderfully with a variety of sides and sauces. Plus, baking instead of frying means less cleanup and a lighter dish that’s just as satisfying.

Ready to impress your family and friends with a healthier twist on a beloved classic? Let’s dive into the details!

Why You’ll Love This Recipe

This baked falafel recipe is perfect for anyone who wants to enjoy the authentic taste of falafel without deep frying. By baking, you get a deliciously crispy exterior while keeping the inside tender and flavorful.

Healthier preparation: Baking reduces the fat content significantly compared to frying, making it great for heart health and weight management.

Easy to make: With simple ingredients and straightforward steps, this recipe is approachable for cooks of all skill levels.

Versatile and customizable: You can tweak the herbs and spices to your liking, add different toppings, or serve it in wraps, salads, or bowls.

It’s also a fantastic way to meal prep: these falafels keep well in the fridge and freeze beautifully for busy weeknights.

Ingredients

• 1 ½ cups dried chickpeas (soaked overnight and drained)
• 1 small yellow onion, roughly chopped
• 4 cloves garlic, minced
• 1 cup fresh parsley, tightly packed
• ½ cup fresh cilantro, tightly packed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp baking powder
• 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
• Salt and freshly ground black pepper, to taste
• 2-3 tbsp olive oil (for brushing)

Equipment

• Food processor or high-powered blender
• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowl
• Measuring spoons and cups
• Spatula or spoon
• Oven preheated to 375°F (190°C)

Instructions

1. Prepare the chickpeas: Soak the dried chickpeas in plenty of water overnight (at least 12 hours). Drain thoroughly before use. Do not use canned chickpeas as they are too soft and will result in mushy falafel.
2. Process ingredients: In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, and cilantro. Pulse until you get a coarse, grainy mixture. Avoid overprocessing — the mixture should hold together but still have some texture.
3. Add spices and binders: Transfer the mixture to a bowl. Stir in the cumin, coriander, smoked paprika, cayenne (if using), baking powder, and flour. Season with salt and pepper. Mix well to combine. If the mixture feels too wet, add a bit more flour.
4. Shape the falafel: Using your hands or a small cookie scoop, form the mixture into balls or small patties about 1 ½ inches in diameter. Place them on a baking sheet lined with parchment paper or a silicone mat.
5. Brush with oil: Lightly brush the tops of the falafel with olive oil to help them crisp up in the oven.
6. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Halfway through baking, gently flip each falafel and brush the other side with olive oil. Continue baking until both sides are golden and crispy.
7. Serve warm: Remove from the oven and allow to cool slightly before serving. Enjoy with your favorite sauces or in pita bread.

Tips & Variations

“For extra crispy falafel, after shaping, chill the falafel in the fridge for 30 minutes before baking.”

• Herb substitutions: If you don’t have fresh parsley or cilantro, try fresh dill or mint for a unique flavor twist.
• Spice it up: Add a pinch of ground cinnamon or allspice for a warm, aromatic note.
• Gluten-free option: Use chickpea flour or almond flour instead of all-purpose flour.
• Oven vs. air fryer: You can also cook falafel in an air fryer at 375°F for 15-20 minutes, shaking halfway through for even crisping.
• Make it nutty: Add a tablespoon of sesame seeds or chopped nuts to the mixture for extra texture.

Nutrition Facts

Serving Suggestions

Baked falafel is incredibly versatile and can be served in many delicious ways. Here are a few of our favorite ideas:

• Falafel wraps: Stuff freshly baked falafel into whole wheat pita bread with lettuce, tomato, cucumber, and a drizzle of tahini sauce or vegan tzatziki.
• Salad topping: Add warm falafel over a bed of mixed greens, olives, cherry tomatoes, and red onion for a hearty Mediterranean salad.
• Buddha bowls: Serve falafel alongside quinoa, roasted veggies, avocado, and a squeeze of lemon for a nourishing grain bowl.
• Dipping platter: Arrange falafel with hummus, baba ganoush, and pickled vegetables for a mezze-style appetizer.

For more creative plant-based recipes, be sure to check out our Half Runner Beans Recipe or the delicious Kodiak Banana Muffins Recipe. And if you’re craving something sweet after your falafel feast, try the mouthwatering Glazed Twist Donut Recipe.

Conclusion

This baked falafel recipe offers a wonderful way to enjoy a classic Middle Eastern favorite in a lighter, healthier form. By swapping frying for baking, you get all the crunchy, herby goodness without the extra oil.

The combination of fresh herbs, garlic, and spices creates an irresistible flavor profile that’s sure to impress both vegans and non-vegans alike.

Whether you’re preparing a quick weeknight dinner, hosting friends, or meal prepping for the week, these falafels deliver satisfaction and nutrition in every bite. Don’t forget to experiment with different herbs and spices to make this recipe uniquely yours.

Happy cooking!

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