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Straightforward Oven-Baked Falafels – Sharon Palmer, The Plant Powered Dietitian

Ahh, yummy, crispy falafels—a prime meals alternative for almost everybody, particularly these aiming for a plant-based food plan. Relationship again to cultural meals traditions in Egypt 1000 years in the past, this traditional dish traveled to the Center East the place it grew to become a mainstay. Based mostly upon earthy, nutritious chickpeas, spices, and herbs, falafels are a hearty, protein-rich recipe that may be the star of your plate. Nevertheless, historically falafels—small balls of chickpea batter—are fried in pots of oil, thus a good quantity of fats (and energy) can seep into the combo. Nevertheless, you may make fast and straightforward oven-baked falafels and skip out on all that oil. Simply combine up a batch primarily based on canned chickpeas, herbs, spices, flour, sesame seeds, and a fast brush of olive oil (which you’ll omit in case you desire) to pop within the oven to make this fabulous recipe lickety cut up! This more healthy model of falafels—low on added fat and sodium—will be made in about 10 minutes in a meals processor, and it takes about 25-Half-hour to bake up. This recipe is totally plant-based (vegan), and you’ll simply make it gluten-free with one swap, too. Serve them with a Tahini sauce, flavorful hummus, or ranch dressing for enjoyable. Take pleasure in!

Step-by-step information:

Collect components: Spices, sesame seeds, onion, lemon, garlic, and chickpeas.
Add to meals processor and course of till clean.
Might must scrape down sides to course of as wanted.
Combine with flour to make a dough that’s not too sticky. Chill for no less than an hour.
Type into small bowls and flatten barely.
Brush with olive oil (if desired) and sprinkle with sesame seeds.
Bake till golden brown and cooked by way of. Ought to have a slight moist texture. Take pleasure in!


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Learn to make a more healthy, lighter model of falafels with this tremendous simple, plant-based recipe that you could bake up in Half-hour.

  1. Within the container of a meals processor, place rinsed, drained chickpeas, parsley, garlic, onion, ¼ cup sesame seeds, lemon juice, cumin, paprika, coriander, cardamom, black pepper, salt (elective), and 1 tablespoon olive oil (elective). Course of till clean. Might must pause to scrape down sides and repeat course of. Ought to make a really thick combination that’s properly chopped, however not liquified.
  2. Switch combination to a mixing bowl and stir in flour to make a thick combination. Cowl bowl and fridge for no less than one hour (or in a single day).
  3. Preheat oven to 375 F. Scoop up combination and roll into small balls along with your arms (dip arms in flour to keep away from sticking) about 1 ½ inches in diameter. Flatten them barely right into a disc form, about ¾ inches thick. Place on a baking sheet sprayed with nonstick cooking spray.
  4. Brush the tops of every falafel with the remaining 1 tablespoon olive oil (elective). Sprinkle the tops with remaining 1 tablespoon sesame seeds.
  5. Bake for about 25-Half-hour, till golden brown.
  6. Makes 24 falafels. (Urged serving measurement, 3 falafels per serving)
  7. Might serve with tahini sauce, yogurt sauce, or hummus as an appetizer, entrée, or sandwich filling.


Make this recipe gluten-free by substituting gluten-free flour for the all-purpose flour .

  • Prep Time: 10 minutes
  • Cook dinner Time: Half-hour
  • Class: Dinner
  • Delicacies: Center Japanese, Mediterranean


  • Serving Measurement: 1 serving
  • Energy: 185
  • Sugar: 3 g
  • Sodium: 137 mg
  • Fats: 8 g
  • Saturated Fats: 1 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 7 g

Key phrases: vegan falafels, falafels, simple falafels

For extra plant-based Greek impressed recipes, try:

Greek Butter Bean Salad
Greek Chickpea and Vegetable Crammed Pitas
Greek Veggie Balls with Lemon Tahini Sauce

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