This easy baked falafel recipe is quick, flavorful, and comes with a creamy dill dressing that you will want to drown all your meals in! These falafel are vegan, gluten free, and the perfect recipe for meal prep.
- 8 ounces dry chickpeas, soaked (see notes) (note: it is 8 ounces by weight, not volume, which is 1/2 a traditional 16 ounce bag)
- 1/2 large or 1 small yellow onion
- 2 cloves garlic
- 1/3 bunch cilantro
- 1/3 bunch parsley
- 2–3 tsp ground cumin
- 1/4 tsp paprika
- 2 tbsp tahini
- 1 tbsp olive oil
- 1/4 – 1/3 cup chickpea flour (see notes)
- 1 tsp sea salt
- Juice from 1/2 lemon
- 1/4 tsp black pepper
- Optional: 1/4 tsp cayenne pepper
- Soak your chickpeas overnight or for at least 8 hours.
- Preheat oven to 400 degrees Fahrenheit.
- Chop the onion into large chunks and add to a food processor with the garlic.
- Pulse a few times until they are broken up into small pieces, but not completely mushy.
- Add in the chickpeas and pulse a few times until broken up.
- Add in all remaining ingredients except for the flour and process until everything is well mixed and the mixture turns green.
- Pulse in the chickpea flour until well combined. Start with 1/4 cup and only add more if the mixture is too wet. You don’t want the mixture to get too dry! It should be pretty moist, but easy enough to work with.
- Use a spoon or use your hands (I like using the smallest of these cookie scoops) to roll into 1-2 inch balls. Place on a baking tray lined with parchment paper or a silicone baking mat.
- Bake for 20 minutes, flip, then bake for an additional 10-15 minutes.
- To make the dressing, simply add all ingredients to a blender and process until completely smooth (about 30 seconds).
- Serve the falafel with hummus, pita, a salad, the dressing, etc!
You want to soak the chickpeas, but not cook them. This will ensure the texture of the falafel is not too mushy. 8 ounces is half a regular bad of dried chickpeas, just be sure to cover them completely to soak as they will expand!
You can use a high speed blender for this recipe, but I strongly recommend a food processor. If using the blender, note that the falafel may turn out a bit on the mushy side. You can add an additional tbsp of flour to balance this if needed.
The falafel will dry out slightly in the fridge, but will store well for 5-7 days.
Start with 1/4 cup flour and work your way up. How much you need will depend on exactly how long the chickpeas were soaked for an how runny your tahini is.
If you have a convection oven, I suggest using the convection setting at 400 degrees. In this case, bake for 15 minutes, flip and then check again at 10 minutes. With convection, they cook more evenly and in total will probably need around 25-30 minutes of baking.
- Serving Size: 4 falafel
- Calories: 291
- Sugar: 4.5g
- Fat: 8.9g
- Carbohydrates: 39g
- Fiber: 8.1g
- Protein: 14g
Keywords: easy falafel recipe, vegan falafel, baked falafel