Baked Falafel

nom you very much

At least once a week, I like to make something vegetarian for us. I am always looking for some creative ways to do so! So when I spied these falafels at Chow Vegan a few months ago and knew I had to try them! They are BIG on flavor and HUGE on taste! I could seriously eat all 10 that I made…and then some!

They satisfy that protein craving and they are perfect for someone who is watching their waistline!

(ahem, moi)

EXTRA PLUS: They were a snap to make!

I started with some canned garbanzo beans…

rinsing beans

Mashed them up with a potato masher- it’s easier!


Lined them up on an oiled cookie sheet

piles of falafel

I made a greek cucumber yogurt dip with lemon zest, yogurt & cumin

making a dip

Here they are!

hello there!

I served them with pita, hummus, cucumber yogurt dip, lettuce & tomatoes from our garden.

what it was served with

I had feta, but I didn’t think remember to put it in and totally didn’t miss it.

It’s soo good when you slather a bit of chili sauce in the pita pocket!

especially good with some chili sauce

You won’t be disappointed!

you tasted gooood

I am sooo gonna make these repeatedly!

Baked Falafel

(recipe Chow Vegan)

Makes about 10 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2? in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since itโ€™s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

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  • Lonnie

    THANK YOU for this recipe.
    These look SOOOO good. I’ll try making them tomorrow!!

  • Rebecca

    I have to say thank you so much for this recipe too. We both veggie and love falafel, but for some reason I’ve ever made my own. Now I will! I just wish our tomatoes would ripen like yours.

  • Jessica

    I definitely need to try these out. I’ve fallen in love with the falafel at a local restaurant, but baked would be a bit better for me and home made would be a bit better for my wallet. Thanks for sharing!

  • Dana

    I so love felafel but always feel guilty eating them (and have never made them) because of the frying. Glad to know delicious results can be had from baking them.

  • P

    I love me some falafel, but I am too lazy to make it and I hate frying! This is perfect, and it looks pretty delicious.

  • vanessa

    perfect! I have a case of garbanzo’s that need to be used up and I love Falafel.

  • Tracy

    i made them again today! i didn’t look at the recipe (just followed my memory) and they were a little crumble-y. Make sure you follow it to a t!

    You won’t even miss the fried version. The parsley cilantro & onions will load you up on flavor. I hope you enjoy! Report back! xoxo

  • Julia

    I’ve been in adoration with your blog for a long time, but just recently got my own blog. I can’t believe the pictures of your son–he’s so big! I can’t wait to try this falafel recipe which I can easily make gluten-free.

  • soso

    this is not falafet at all, im lebanese and falafel is lebanese food. This doesnt look like falafet at all!!!!!!!!!!

    • Tracy

      Yup, they aren’t fried like the original version and they use garbanzo beans and are totally vegan and baked. But try them, they are pretty good for a substitute. You might like them!

  • Anna

    Wow, I just made these, and they are AWESOME!

  • Lauren

    I just stumbled across your website today and I have to say that I LOVE your recipes! They’re so fun and there’s so much variety! Right up my alley! =)

  • Nancy

    I made these again today and amped up the lemon (3 tbs) and cumin flavor (2tsp) It was delicious! I also pan fried it with a little olive oil, and it was was crispy and SO GOOD. We then put it into pita pockets slathered with moutabel and peri peri sauce. MUST TRY!

  • What It Means to Eat Animals | Veggietales

    […] Indian and greek foods often carry vegetarian dishes, and those dishes happen to be quite delicious! One of my favorite Greek recipes is falafel, but before you make this, I must warn you that it’s a bit of an acquired taste and I can’t promise that you’ll love it as much as I do! If you’re feeling daring and want to spend 20 minutes smashing garbanzo beans, then I highly suggest you try out this recipe! Baked Falafel (adapted from here) […]

  • Leah

    Thanks for this! All the falafel recipes I have come across call for a food processor (which I don’t have) and frying (which I try to avoid)! I cannot wait to try them :)!!

    • Leah

      Question though, I’m not sure if my boyfriend will like these and it makes a lot, do the keep well in the fridge for a couple days? I could bring them for lunch for a few days after making them…?

  • Annie

    Oh man, I made these for my parents tonight and they loved it! I used garlic naan instead of pitas to make open-faced sandwich/falafels. They were delicious! Thanks :)

  • » Baked Falafel Eat Your Heart Out

    […] Adapted slightlyย from Shutterbean […]

  • Jen

    I tried these today! I had to modify a little bit due to not reading all the ingredients before I went grocery shopping but they turned out great! I also did my own tzatziki sauce to go along. Absolutely deliscious! Thanks for the recipe!

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