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vegan baked falafel canned chickpeas falafel balls wrap garbanzo beans healthy vegan gluten free sprouts hummus homemade

Vegan Baked Falafel

The Herbeevore
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, and enjoy!
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 12 falafel
Calories 17 kcal



  • 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!


Calories: 17kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 78mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 845IUVitamin C: 14mgCalcium: 62mgIron: 1mg
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