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falafel stacked
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5 from 1 vote

Falafel

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
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Ingredients

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

    minced


  • 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

Instructions

  • 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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Nutrition

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