This vegan baked falafel recipe uses canned chickpeas and pantry staple ingredients and spices, a great make ahead lunch, sandwich, or wrap! Serve with a heap of fresh tabbouli, a side of hummus, a spread of tzatziki sauce and enjoy!
This Vegan Baked Falafel Recipe Is:
- Hearty
- Simple to make
- Satisfying
- Perfectly Spiced
- Earthy
- High Protein
- Made with canned chickpeas
- Vegan, gluten free, vegetarian, and SO good!
Grow Sprouts Indoors for A Nutritious Crunch All Year Long!
I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier! All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water. An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!
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The BEST Pantry Staple Falafel Recipe
This vegan baked sheetpan falafel recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Baked Falafel Recipe?
- Canned Chickpeas: all about that convenient easy canned beans lifestyle, make sure you used no salt added or low sodium chickpeas… or else cook them from scratch. Most canned chickpeas are loaded with sodium and make these falafel super salty.
- Garlic
- Onion
- Parsley: use fresh or frozen, not dried. I use both the stems and leaves of the parsley because it all gets blended together and is a great use for parsley stems.
- Baking Powder – I use this low sodium variety for a healthier option than normal baking powders.
- Cumin – gives the falafel a great smoky flavor
- Coriander – a bright fresh spice that gives the falafel it’s signature taste
- Flaxseed Meal – one of our most used pantry staples! I like throwing ground flaxseeds into oatmeal, muffins, smoothies, and baked goods. It actually acts as a binder in this recipe, holding the falafel patties together so they don’t fall apart while cooking!
- Salt & Pepper to Taste
Meal Prep Falafel for the Week!
You can easily meal prep this baked falafel recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge or freezer during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
Make Baked Falafel Vegan for a Healthy Version
This vegan oven falafel is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
How Do I Bake Falafel in the Oven?
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and grease with olive oil or cooking spray it desired. A little oil helps the falafel to crisp while they cook!
- Add all the falafel Ingredients to a food processor and pulse for about 15 to 30 seconds to combine. The falafel dough should be chunky still.
- Divide dough into 12 sections and roll each into a ball, then smooshing down with your palms to form flat patties.
- Place patties on the parchment paper and bake for 30 minutes, flipping halfway.
- Remove from oven and enjoy on a pita or wrap, with hummus, pickled veggies, and loads of sprouts!
Other Healthy Chickpea Recipes You’ll Love!
Vegan Chickpea Noodle Soup Recipe (High Protein, Gluten Free)
Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, GF)
Easy Chickpea Tikka Masala Recipe (Pantry Staple, Vegan, Gluten Free)
BBQ Chickpea Tacos (Vegan, Gluten Free, Pantry Staple Meal)
Everything Bagel Hummus Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Used for My Gluten Free Baked Falafel!
As always, if you make this gluten free and vegan baked falafel recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Baked Falafel
Ingredients
- 1 No-Salt-Added Chickpeas
- 3 cloves garlic chopped
- ½ cup sweet onion chopped
- 2 cups fresh parsley chopped (I use both leaves and stems)
- 2 teaspoons baking powder
- 1 teaspoon cumin
- 1 tsp coriander
- 2 tablespoons ground flaxseed meal
- 2 tablespoon water
- Himalayan Sea Salt and Pepper to Taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and grease with olive oil or cooking spray it desired. A little oil helps the falafel to crisp while they cook!
- Add all the falafel Ingredients to a food processor and pulse for about 15 to 30 seconds to combine. The falafel dough should be chunky still.
- Divide dough into 12 sections and roll each into a ball, then smooshing down with your palms to form flat patties.
- Place patties on the parchment paper and bake for 30 minutes, flipping halfway.
- Remove from oven and enjoy on a pita or wrap, with hummus, pickled veggies, and loads of sprouts!
Nutrition
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