Vegan Baked Falafel – How to Make Falafel in the Oven!

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.

Seriously, 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 5 falafel balls), you get a whopping 9 grams of plant-based protein and 9 grams of fiber!

Get Saucy, Snacky, or Salad-y with your Falafel

Of course, there’s no single, ‘right’ way to enjoy falafel. And, there’s definitely no ‘wrong’ way to enjoy this healthy vegan baked falafel! It’s just as nutritious as it is delicious.

Despite not being fried, this vegan baked falafel holds together perfectly and makes for tasty falafel sandwiches. Stuff a few falafel balls into a pita pocket with your favorite Mediterranean veggies for a scrumptiously simple lunch!

Or, serve them over rice or whichever grain you like. Especially if you’re living a plant-based lifestyle, these are also an awesome protein option to add to a bed of greens.

Or, my personal favorite way to use this vegan baked falafel: in a vegan hummus bowl! Similar to a Mediterranean salad, but with a swoop of creamy hummus at the bottom of the bowl.

But, you can really enjoy this vegan baked falafel all on its own—it’s that good. Even better, serve with some vegan garlic dill sauce for dipping! Instead of yogurt, my sauce recipe uses hummus as the base for loads of flavor and none of the dairy. Plus, they’re just as delicious cold as they are warm!

Vegan Baked Falafel

Vegan Baked Falafel

5 stars (3 ratings)


  • 1 can chickpeas, 15 oz, drained & rinsed
  • ¼ cup onion, chopped
  • 1 Tbsp garlic
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • 3 Tbsp oat flour
  • 1 Tbsp oil
  • 2 tsp lime juice
  • ½ tsp baking soda
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ¾ 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.
  • Yields ~15 vegan baked falafel balls.
Serving: 5vegan baked falafel balls, Calories: 223kcal, Carbohydrates: 30g, Protein: 9g, Fat: 8g, Fiber: 9g, Sugar: 1g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!