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Want to learn how to make Easy Vegan Baked Falafels using canned chickpeas? This delicious homemade greek falafel recipe is authentic and makes a great sandwich, wrap, gyro, or meal by itself.  Pairs great with my yogurt, cucumber, dill, tahini sauce! It’s whole food plant based, no oil, gluten free, and vegan. #falafels #greek #mediterranean #plantbased #wfpb #vegan #vegetarian #healthyveganrecipes #forksoverknives #simplyplantbasedkitchen

One of my favorite cuisines is Greek or Mediterranean food. Traditionally, it was mostly plant based although today’s versions typically have a lot of added oil and falafels are usually fried. So when making these oil-free baked falafels I wanted them to be crispy and flavorful, but not dry on the inside as I’ve found many falafels I’ve had a restaurants to be.

What are authentic falafels made of?

Falafels are very simple! These authentic baked falafels are made with canned chickpeas, tahini, onion, garlic, and spices. They are full of protein, fiber, vitamins, minerals, antioxidants, and phytonutrients. They are naturally gluten free!

Vegan falafel meal ideas

Falafels are so versatile and can be served in many different ways.

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 oven baked falafels vegan healthy gluten free canned chickpeas

How to make easy homemade baked falafels

You’re gonna want an electric food processor to make this super fast and easy. Just add all the ingredients to a food processor and pulse until you have a course meal. Then you form them into balls and bake them up!

If you don’t have a food processor you’ll need to chop your onions up really fine and the mash the chickpeas with a fork, then mix it all together. I highly recommend an electric food processor (a cheap one works great) – I use mine all the time!

crispy oil free baked vegan falafels easy homemade

Vegan Baked Falafels Ingredients:

  • 4 cups canned chickpeas, drained low sodium
  • 4 teaspoons minced garlic
  • 1/2 cup sweet onion roughly chopped
  • 2 tablespoons lemon juice
  • 1/3 cup tahini
  • 1/2 cup dried parsley
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon salt optional

Instructions:

  • Preheat oven to 400° F. Line a baking sheet with a silicone baking mat or parchment paper.
  • Place all ingredients in a food processor and pulse until combined and creates a course meal. Don’t over blend – a little chunky is good.
  • Form 12 evenly sized balls with your hands. Place on the lined baking sheet.
  • Bake for 25 minutes.
  • While the falafels are baking, make the Cucumber Dill Vegan Greek Tzatziki Sauce.
  • Then broil the falafels on high for an extra 1 minute to get extra crispy & brown. Be careful not to burn!
  • Remove falafels from oven. Serve immediately with Tzatziki Sauce.
Want to learn how to make Easy Vegan Baked Falafels using canned chickpeas? This delicious homemade greek falafel recipe is authentic and makes a great sandwich, wrap, gyro, or meal by itself.  Pairs great with my yogurt, cucumber, dill, tahini sauce! It’s whole food plant based, no oil, gluten free, and vegan. #falafels #greek #mediterranean #plantbased #wfpb #vegan #vegetarian #healthyveganrecipes #forksoverknives #simplyplantbasedkitchen

Other recipes you might enjoy:

Easy Vegan Greek Baked Falafels Recipe

These healthy greek baked falafels are quick & easy to make! They are no oil, whole food plant based ingredients and so yummy! Done in about 30 minutes!
Prep Time9 mins
Cook Time26 mins
Total Time35 mins
Servings: 4
Calories: 276kcal
Author: Kim Murphy

Ingredients

  • 4 cups canned chickpeas, drained low sodium
  • 4 teaspoons minced garlic
  • 1/2 cup sweet onion roughly chopped
  • 2 tablespoons lemon juice
  • 1/3 cup tahini
  • 1/2 cup dried parsley
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon salt optional

Instructions

  • Preheat oven to 400° F. Line a baking sheet with a silicone baking mat or parchment paper.
  • ***Drain your chickpeas very well. If they are too wet, it can cause the falafels to not cook through in the middle.
    Place all ingredients in a food processor and pulse until combined and creates a course meal. Don't over blend – a little chunky is good.
  • Form 12 evenly sized balls with your hands. Place on the lined baking sheet.
  • Bake for 25 minutes.
  • While the falafels are baking, make the Cucumber Dill Vegan Greek Tzatziki Sauce.
  • Then broil the falafels on high for an extra 1 minute to get extra crispy & brown. Be careful not to burn!
  • Remove falafels from oven. (if they seem too soft in the middle, bake for another 10 minutes at 350° F)
    Let cool for at 5 minutes. Serve with Tzatziki Sauce.

Notes

Nutrition Facts do not include Tzatziki Sauce.
Falafels are great served with any vegetable or grain side, used as salad toppers (the Vegan Tzatziki sauce is a GREAT dressing), or stuff whole grain pitas with falafels, spinach, red onion, black olives, & Tzatziki sauce for a delicious lunch.
You can also make these into 8 larger patties to use as bean burgers.  Bake for the same amount of time.
Falafels keep well in the refrigerated for about 7 days and can be served cold or reheated.

Nutrition

Serving: 3balls | Calories: 276kcal | Carbohydrates: 30g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 321mg | Potassium: 467mg | Fiber: 9g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 4mg

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