This healthy baked vegan falafel is both crispy on the outside and soft on the inside but, it is baked and not fried! It is packed with flavor and perfect as an appetizer, filling for a sandwich or a wrap, or even as a snack!
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Ingredient Notes
Chickpeas - this humble pulse is what gives the falafel all of its texture. The secret is to use dried chickpeas to really make an authentic falafel.
Aromatics - for this falafel, one of the key ingredients is fresh coriander. You can use it with stalks as it will be processed and stalks have a ton of flavor! Besides coriander, you will use garlic, onion, lemon juice, cayenne pepper, cumin, cinnamon and that is it!
Flour - I have used both wholemeal flour and all-purpose flour and this recipe works with either one. The goal of the flour is really to ensure the falafel doesn't fall apart.
Baking powder - this will ensure the falafel are fluffy on the inside!
The complete list of ingredients is located in the recipe card below.
Step by step instructions
Soaking the chickpeas
For this recipe, it is really best to plan a little bit ahead so that you have time to properly soak the chickpeas, for at least 8 to 12 hours.
If you are not used to eating beans, I would even say, soak the chickpeas for 12 hours, change the water and soak for another 12 hours! It helps with digestion for sure!
Processing everything
Add, the uncooked chickpeas and onion along with the coriander, salt, cayenne pepper, garlic cloves, cumin, and lemon juice to a food processor. Process until smooth.
Add the baking powder and flour. If it still sticks too much to your hands, add a bit more flour in, but by small amounts at a time.
Refrigerate for at least 1 hour.
Preheat the oven to 180ºC.
Lightly oil a baking tray and place the falafels. Shape the falafel and put it on a baking tray. Brush them with a little bit of oil. Bake for 20 minutes, flip and bake for another 20 minutes.
Tips and variations
Spices - if you want the falafel to be a bit more on the spicier side, add some more cayenne pepper or some chili flakes to the mixture when blending.
Pan-frying - if you are in a hurry, you can pan fry these. I have done it before and it works perfectly. Just heat some neutral flavored vegetable oil and, when shimmering, add in the falafels and pan-fry until they are golden brown and cooked.
Raw chickpeas - if you are really sensitive to chickpeas or pulses in general, you could make falafel with cooked chickpeas following another recipe.
Chilling the falafel mixture - chilling the falafel mixture will help with the shaping of the falafel.
How to serve
There are so many fun ways to serve falafel!
- As a sandwich or in a wrap with some hummus, arugula, and some other ingredients of your choice.
- As an appetizer with some tahini dressing or even some sundried tomato pesto
- As a side in salads like this avocado mango salad, or even in a loaded potato salad instead of the lentils, with some tomato rice, or even to go with this simple potato carrot soup.
Make ahead
You can make the falafel mixture ahead and this will keep in the fridge for 1 to 2 days ahead of time.
You can also freeze the uncooked mixture and defrost and cook as per the recipe.
How to store it
Allow it to cool and store it in an airtight container up to 3 to 4 days in the fridge.
How to freeze it
To freeze, also allow to cool and transfer to an airtight container.
How to reheat it
To reheat, if from frozen, allow the falafel to completely defrost overnight in the fridge or defrost the falafel in the microwave.
Once defrosted, heat some oil in a pan and fry until golden and warm. If you don't want to pan fry, you can simply heat them up in the microwave but I have to tell you, in the frying pan it will be even better!
Frequently asked questions
You can serve falafel both hot or cold depending on your preference! It is delicious either way!
When the falafel is ready, it should be golden brown on both sides and give a little when you press the middle.
If you try this recipe let me know!
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Try these appetizers next!
Healthy Baked Vegan Falafel
Equipment
- Food processor
- Baking tray
Ingredients
- 150 gram raw chickpeas
- 3 large garlic cloves minced
- 1 red onion quartered
- 20 gram fresh coriander with stalks
- 20 mL lemon juice (about half a lemon)
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- ¼ teaspoon cinnamon
- pinch of salt
- 30 gram all purpose flour
- 1 teaspoon baking powder
- ½ tablespoon neutral flavor vegetable oil
Instructions
Chickpeas
- Soak the chickpeas for a minimum of 12 hours.
Food Processor
- Add the uncooked chickpeas and onion along with the coriander, salt, cayenne pepper, garlic cloves, cumin and lemon juice. Process until smooth.
- Add baking powder and flour. Add more flour if needed in small amounts at a time.
- Refrigerate for at least 1 hour.
Oven
- Preheat the oven to 180ºC.
- Lightly oil a baking tray. Shape the falafels and transfer to the baking tray. Brush them with a little bit of oil. Bake for 20 minutes, flip and bake for another 20 minutes.
Video
Notes
- As a sandwich or in a wrap with some hummus, arugula, and some other ingredients of your choice.
- As an appetizer with some tahini dressing.
- As a side in salads like this avocado mango salad, or even in a loaded potato salad instead of the lentils, with some tomato rice, or even to go with this simple potato carrot soup.
Do you know if chickpeas are caloric ?
I have seen 100g has 364 calories 🙂 So this meal would not have many calories. You could eat this falafel with a salad! Would work really well, specially being baked and not fried.
Thank you for your answer! I tried it with normal flour (a little bit more than the quantity for spelt flour) and it was soooo good ! Loved it ! I Made a salad with it as suggested by you. Really tasty and healthy: my favorite kind of food ! Keep the good recipes going ! 😉