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vegan falafel

Vegan Falafel

Fresh, oil-free baked falafel. Low in fat, high in protein and bursting with flavor!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Sarah Sullivan

Ingredients

  • 1 15 oz can chickpeas
  • 1/4 cup reserved chickpea liquid
  • 1 packed cup parsley
  • 1/2 onion coarsely chopped
  • 3-4 cloves garlic
  • 1/2 lemon juiced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons tahini
  • 1/2 teaspoon baking soda
  • 1-1/2 cups panko breadcrumbs

Instructions

  • Drain and rinse chickpeas. Coarsely mash with the back of a fork or potato masher.
  • Combine chickpea liquid, parsley, onion, garlic, lemon juice, spices and tahini in the bowl of a food processor and process into a paste.
  • Stir purée and baking soda into mashed chickpeas. Add in breadcrumbs, 1/2 cup at a time, stirring well after each addition, until mixture holds its shape when pressed in the palm of your hand.
  • Preheat oven to 375°F.
  • Scoop falafel mixture out into desired portion sizes. (I usually make each falafel the size of a golf ball.) Spread out on a lined baking tray. Optional: brush or spray lightly with olive oil to help them stay more moist as they crisp in the oven.
  • Bake for 45-50 minutes, rotating pan halfway through to ensure evening cooking. (Or, air fry for 20 minutes at 450°F.)
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