Oil Free Baked Falafel

by Jill Dalton

Falafel is a delicious traditional Middle Eastern food that is usually served with hummus and tahini sauce. These hearty, earthy fritters typically are fried in oil but we have adapted the recipe so that they are just as delicious baked. Our favorite way to eat them is tucked into a wrap stuffed with veggies and topped with our hummus and tahini sauce.

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Oil Free Baked Falafel

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 35 voted )

Ingredients

Falafels
2 cups dry chickpeas, soaked overnight
1 small onion, chopped
1/2 cup parsley, chopped
3 cloves garlic
2 tablespoons chickpea flour
2 tablespoons flax meal
3 tablespoons lemon juice
2 1/2 teaspoons cumin
1/2 teaspoon pepper
2 teaspoons baking powder
2 teaspoons Braggs liquid aminos
2 teaspoons onion powder
1 tablespoon white wine vinegar

Tahini Sauce
3 tablespoons tahini
juice of half a lemon or more to taste
1 teaspoon Braggs liquid aminos

Instructions

  1. Preheat oven to 350Ā°
  2. Add all ingredients to food processor and pulse until it is completely ground but not to a paste.
  3. Roll into small balls and place on a parchment lined baking sheet.
  4. Press each ball flat into about a 1/2 inch thick disk.
  5. Bake for 25 minutes.
  6. Flip falafels and bake another 10 minutes.
  7. Stir together the tahini sauce ingredients.
  8. Serve falafels with the tahini sauce.
  9. Keep in a sealed container in the fridge for up to a week.
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13 comments

Kathryn Pusateri November 16, 2020 - 11:47 am

Falafel balls smell so good but when I put them on the baking sheet they crumble. Did I do something wrong?

Reply
Jill Dalton November 17, 2020 - 9:52 am

You might have to blend them a little longer. It does take a little work to get them to stick together.

Reply
Barb November 17, 2020 - 7:42 pm

Hallelujah! We love falafel and I have tried numerous recipes over the last two years. Finally got it down to just the right seasoning mix for us but could never get them the right texture for dipping. We used your recipe with our spice blend and they are perfect…no more crumbling falafel. Thanks šŸ’•

Reply
Jess Latorraca November 22, 2020 - 1:00 pm

Can you make these with canned chickpeas?

Reply
Jill Dalton November 23, 2020 - 10:15 am

It will work but the texture to me is a little pasty.

Reply
Sandra Marks December 6, 2020 - 7:06 pm

First time making falafels, as well as first time using dried chickpeas! (But not the last. ) šŸ˜€
So good!! They are so tender and flavourful. I baked them all and put most in the freezer for future meals. Looking forward to eating these. Yum!

Reply
Rob T from NYC January 21, 2021 - 6:37 pm

Made these for the first time last night; a double batch and they were sooo good. Flavorful and savory and perfect for a texture “fix”. Have been eating them “as-is” but also as crumbles into my salad. Also, I used the leftover tahini sauce as salad dressing…a nice break from vinegar. My tip – I found it was helpful to use wet hands to shape the balls. Also, while there are a fair amount of ingredients involved, the recipe was very easy to follow. Thank you, Jill!

Reply
AG January 22, 2021 - 12:32 am

Are raw chick peas healthy? Are they a legume or a pea? Just wondering because a peanut is not a pea or a nut.

Reply
Edith Trautenberger March 14, 2021 - 10:24 am

Do you think I could substitute the Braggs liquid aminos with salt reduced Soy sauce?

Reply
Jill Dalton March 16, 2021 - 11:26 am

yes

Reply
Jennifer Sibanda August 24, 2021 - 8:41 pm

These were fantastic. I used cassava flour because that’s what I had on hand. I also added fresh garlic,fresh cilantro, pinch of turmeric, cardamom, cinnamon and coriander to make it spicier. I used a cookie scoop to scoop them onto a silicon mat and pat them into disks, worked perfectly. These will be made regularly in my home! Thanks for the awesome recipe.

Reply
Donna September 2, 2021 - 11:56 pm

Do you need to cook the Chickpeas after soaking?

Reply
Jill Dalton September 6, 2021 - 11:32 am

no

Reply

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