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

Cook Time26

Total Time35

Servings:

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