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!
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!
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