You can enjoy warm, flavorful, crispy falafel…WITHOUT frying or deep-frying! This recipe for vegan baked falafel is SO tasty and flavorful, thanks to the fresh parsley and cilantro. And, you really won’t believe how satisfyingly crispy and crunchy this healthy falafel becomes just from BAKING! Best of all, nixing the frying means we get to enjoy the wholesome fuel and nutrients that falafel offers. In just 1 serving of this vegan baked falafel (about 4-5 balls), you get a whopping 9 grams of plant-based protein and 9 grams of fiber!!
1/2 tsp baking soda
15 oz canned chickpeas drained & rinsed
1/4 cup chopped onion
1/4 cup cilantro
1/2 tsp coriander
1 tsp cumin
1/4 cup fresh parsley
1 Tbsp garlic minced
2 tsp lime juice
3 Tbsp oat flour
1 Tbsp oil
3/4 tsp salt
Preheat oven to 375°F (190°C).
Add all ingredients to the food processor and pulse everything together. (Don’t over-process the mixture so there are still some chunks.)
Use a cookie scoop (I used a 4-teaspoon scoop) to form your falafel “balls.” Transfer to baking sheet lined with parchment and sprayed.
Bake 20-25 minutes, until golden and cooked through.
Serve on top of a salad, in a pita pocket, or snack on them on their own and enjoy!
Yields ~14 vegan baked falafel balls.
9g fiber | 1g sugars
Serving: 4-5 baked falafel balls