Enjoy this homemade falafel recipe that is healthy, easy to make, and full of flavor. They are baked, free of oil, loaded with healthy plant protein. The recipe is also vegan, gluten-free, and whole food.
Dip them in your favorite sauce, such as this easy 5-minute vegan Walnut Falafel Sauce.
Enjoy them with pita bread or salads. They are also perfect for meal-prep.
Whole food ingredients
This healthy homemade falafel recipe uses simple pantry whole plant food ingredients. It is free of processed stuff and contains no oil.
Here is what you’ll need:
- chickpeas – I cooked my own chickpeas at home, however, you can also use cooked chickpeas
- onion – one medium onion is enough
- garlic – it’s essential for the flavor
- fresh parsley – fresh parsley is key for flavor and texture
- lemon – squeeze it to get fresh lemon juice
- ground flaxseed – this helps bind the falafel mixture
- spices – you’ll need cumin, coriander, salt, and black pepper
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to make baked homemade falafel
The recipe is quick and easy to make. It becomes ready in less than 30 mins in 3 simple steps.
Step 1: Place all ingredients for the falafel recipe in a food processor. If your food processor is small you’ll need to work in batches. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until the mixture is roughly chopped. Don’t over mix as you will make hummus.
Step 2: Take about one full tablespoon of the chickpea mixture and shape it into round disks. Place them on a baking sheet lined with parchment paper.
Step 3: Bake for about 15 mins.
Serve hot with this easy 5-minute vegan Walnut Falafel Sauce.
- You can use canned chickpeas or you can cook your own ones. I always prefer to boil my beans at home. It takes time but there will be no added chemicals, salt, sugar, or preservatives that are present in canned chickpeas. Just soak your dry chickpeas overnight. Then, rinse and boil in plenty of water until soft.
- Be sure not to over mix the falafel mixture in the food processor, you need it roughly chopped. Otherwise, it will turn into hummus.
These homemade falafels are
- plant-based (vegan)
- whole food
- made with simple pantry ingredients
- baked, not fried
- packed with healthy plant protein
- easy to make
- make a perfect healthy lunch or dinner
How to serve falafel
There are many ways to enjoy a delicious falafel. Here are some of my favorite.
- Dip it in a nice creamy sauce, such as this easy 5-minute Walnut Falafel Sauce.
- Stuff it in a pita with some salad greens, and a sauce.
- Shape them into patties and enjoy them as part of a rich and flavorful burger.
- Serve it with a big and colorful salad bowl – like this Fresh Cucumber Carrot Salad or juicy Broccoli and Tofu Green Salad.
- Fill a nutritious buddha bowl with falafels, some leafy greens, sliced avocado, cooked rice or noodles, and top with a delicious Quick Universal Cashew Sauce.
How to store
Store leftover falafels in the fridge in an airtight container for up to 5 days.
Reheat before eating over medium heat in a pan or on a baking tray in the oven. You can also enjoy them cold they are still delicious.
Other healthy recipes you may like
- Walnut Vegan Falafel Sauce
- Sweet Potato Quinoa Burger Patties
- Easy Creamy Zucchini Dip
- Fresh Cucumber Carrot Salad
- Soft and Chewy Bean Nuggets
If you try this Homemade Falafel recipe, please leave a comment and ★★★★★ recipe rating below.
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- Preheat the oven to 350°F (180°C).
- Place all ingredients for the falafel recipe in a food processor. If your food processor is small you'll need to work in batches. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until the mixture is roughly chopped. Don't over mix as you will make hummus.
- Take about one full tablespoon of the chickpea mixture and shape it into round disks. Place them on a baking sheet lined with parchment paper.
- Bake for about 15 mins.
- Serve hot with this easy 5-minute vegan Walnut Falafel Sauce.
- If you use dry chickpeas, soak about 1⅔ cups (330 g) in plenty of water for 12 hours.
- I always grind whole flax seeds in a blender. Then, keep them in a glass jar in the fridge for longer without becoming rancid.
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