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 it’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.

  • 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!

    • Tracy

      I’m so glad you tried them Anna! This reminds me that I need to make a batch SOON! 🙂

  • 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 slightly 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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