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falafel stacked
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5 from 1 vote


This baked Falafel Recipe is fresh, authentic, and requires just 10 minutes of prep! It's crispy on the outside, fluffy in the middle, and packed with fresh herbs. Bonus: it's vegan!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: chickpeas, healthy, vegan
Servings: 12 falafel
Calories: 88kcal
Author: Jennifer Debth


  • 1 tablespoon ground flaxseed meal
  • 3 tablespoons water
  • 1 (15 oz) can chickpeas drained
  • 1/2 yellow onion diced
  • 4 cloves garlic


  • 1/2 cup packed cilantro
  • 1/2 cup packed parsley
  • 2 teaspoons

    ground cumin

  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup panko
  • Pita, hummus, Greek yogurt, lemon juice, cilantro, and feta optional, for serving


  • Preheat oven to 375 degrees F and line a baking sheet with a silicone baking mat. Set aside.
  • Mix flaxseed meal with 3 tablespoons water in a small bowl. Set aside for 15 minutes. This is your flax “egg”.
  • Place flax “egg”, chickpeas, onion, garlic, cilantro, parsley, cumin, salt, pepper, baking powder, olive oil, lemon juice, and panko into food processor and process until combined into a coarse texture.*
  • Use a large cookie scoop to scoop the mixture out onto the prepared baking sheet (you’ll make 12 falafel).
  • Gently flatten each falafel slightly with your hand so that it is about 1/2-inch thick.
  • Bake for 30 minutes in preheated oven, flipping halfway through.
  • Serve with optional garnishes and enjoy!
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Serving: 1falafel | Calories: 88kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg