Baked Vegan Falafel
These baked falafel are crisp on the outside, soft in the center, and packed with fresh herbs and warm spices. Using canned chickpeas keeps the recipe quick, while a little grated zucchini makes each bite lighter without taking away the classic falafel flavor.
They're perfect tucked into a warm pita, served over a salad, or dipped into a creamy plant-based sauce. Even though they're baked instead of fried, they still develop a beautifully golden crust.
Baked Vegan Falafel
⏱️ Time & Prep
Prep time: 20 minutes
Bake time: 28–32 minutes
Total time: ~50 minutes
Yield: 14–16 falafel
Ingredients
- ½ can (about 120 g, drained) canned chickpeas, rinsed and well-drained
- 1 packed cup fresh spinach, finely chopped, then wilted and squeezed dry, or ½ cup frozen spinach, thawed and squeezed very dry.
- 2 tablespoons oat flour
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon ground flaxseed
- 2 tablespoons water
Instructions
- Preheat the oven to 220°C (425°F). Place a baking tray inside while it heats.
- Mix the flaxseed and water. Let it rest for 5 minutes.
- Pat the chickpeas dry and pulse them in a food processor until finely chopped but not completely smooth.
- Add the spinach, oat flour, cornstarch, parsley, chives, lemon juice, spices, and flax mixture.
- Pulse a few more times until the mixture just holds together. If it feels too wet, add another tablespoon of oat flour.
- Shape into 14–16 small balls or slightly flattened patties.
- Carefully place them on the hot baking tray lined with baking paper.
- Bake for 15 minutes, flip, then bake another 15–20 minutes until deep golden and crisp.
- Let them cool for 5 minutes before serving to help them firm up.
Notes / Variations
- Fresh cilantro can replace some or all of the parsley if you enjoy its flavor. Dill also works well.
- For an extra crunchy crust, lightly dust the falafel with a little oat flour before baking.
- These freeze well after baking and can be reheated in the oven or air fryer.
Nutrition (per falafel)
| Nutrient | Per Falafel |
|---|---|
| Calories | 30 kcal |
| Protein | 1 g |
| Carbs | 3.5 g |
| Fiber | 1 g |
| Fat | 1 g |
Comments
Post a Comment