Baked Falafel

Baked Falafel

I was so looking forward to pigging out at my favorite Mediterranean cafe but they were closed for the holidays. So I decided to make my own falafels, baked not fried, as part of my healthier 2009 eating initiative.

I thought they came out pretty good. They’re different than the ones I’ve gotten at restaurants, probably because 1. I used canned garbanzo beans instead of dried, 2. I didn’t use a food processor to combine everything and 3. It’s not fried.

Next time I’m going to try using dry garbanzos and a food processor but I’ll leave the frying for eating out as a treat. Besides, I’m much too lazy to clean up a big, fried mess. What? Did you really think I was going to stop being lazy in the new year?

Baked Falafel
Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

153 Comments so far

  1. Paula on January 6th, 2009

    I found your blog via Foodgawker. This recipe looks wonderful! While a food processor would make the combining job easier, I actually like the texture that you’ve created here through fork smashing. My kids would enjoy these. YUM!

  2. Mrs. Mordecai on January 6th, 2009

    Thanks for this recipe! I saw a recipe for falafel months ago in the NY Times but it was fried and I didn’t want to bother. I will definitely use your recipe! I think my two-year-old will appreciate the bite-sized pieces.

  3. Hayley on January 6th, 2009

    I’ve never had falafel, and this recipe looks so tasty. I love “healthing” up recipes. Thanks, and I love your site!

  4. Jo on January 6th, 2009

    Hi, I actually made a fried version of falafel two days ago. They didn’t turn out as great as I would have liked, and were pretty greasy; not something I would want to eat often. These look like a better alternative to fried falafel that I can eat more often. And I do love falafel! Thanks for sharing this recipe and I’ll be making it soon (:
    Also, I wonder how you could bake these up to get the whole outside crispy? Because I think the crisp outer shell is what makes good falafel. Another thing I would do is seriously up the cilantro. Falafel mix should be green from it.

  5. Hannah on January 6th, 2009

    I make baked falafel all the time where I work- It’s our best seller! That picture look so amazing though, I would happily whip up another batch right now…

  6. excentric on January 6th, 2009

    I love falafel, but don’t make it because I don’t want the mess of frying. This will definitely work for me. I don’t think I knew you could bake them. They look delicious, and I’m sure they will taste the same. Thanks.

  7. justeatfood on January 6th, 2009

    No frying required when they turn out as golden and lovely as your falafel! They really do look great and I look for any excuse to eat hummus.


  8. Adriana on January 6th, 2009

    Yours look lovely. I’ve fried as well but they were a little too dry for my liking.

  9. lisa (show me vegan) on January 6th, 2009

    you can still be lazy just keep up the mouth watering photos! Looks delish.

  10. Kevin on January 6th, 2009

    Those falafels look good!

  11. VeganTickles on January 6th, 2009

    All your food looks so gorgeous!!! Makes me drool.

  12. Olga on January 6th, 2009

    LOVE falafel. I had it first time in Israel in a pita filled with Israeli salad and French Fries.

    The recipe looks great, and I do like the idea of not having hot oil all over the kitchne.

  13. Joan on January 6th, 2009

    Wow, I love falafel but I hate to fry. I’ll have to try this one.

  14. gaga on January 6th, 2009

    Yum! I love falafels but hate the fact that it’s fried, so this looks perfect!

  15. Emily on January 6th, 2009

    Ooh, those look incredible! All crispy and nicely browned.

    My favorite falafel place is Falafel’s Drive-in in San Jose whenever I’m driving through there before they close, but I’m curious — where is your favorite Mediterranean cafe? Is it delectable?

  16. Kala on January 7th, 2009

    I want that Right Now, it looks so delicous!!!

  17. carrie on January 7th, 2009

    I have yet to have success with baked falafel, I’ll have to try your version – the picture is beautiful!

  18. Valerie on January 7th, 2009

    This looks so tasty. I live alone, so 21 little falafels would take me a while to eat. Do you know if they freeze well?

  19. stephchows on January 7th, 2009

    I love falafel but sometimes the oil from frying makes my belly unhappy. I can’t wait to try these!

  20. Laila on January 7th, 2009

    I get an upset stomach everytime I eat fried foods, not to mention how bad it is for you! What I like to do with falafel mix is shape it into patties and pan fry them with very little olive oil in a non stick pan. Since it cooks faster than in the oven, it has less time to dry out :) Your recipe sounds delicious!

  21. chow on January 7th, 2009

    Thanks everyone for your comments! I had no idea falafels are so popular.

    Jo – I’m not sure you can get the whole outside crispy by baking. Maybe if they’re flattened more, like patties, so there’s more surface area touching the pan.

    I thought the mix should have been green too, that’s why I think a food processor would blend it all together better.

    Emily – The place is Jaffa Cafe in San Luis Obispo, I was down there for the holidays. On the peninsula, I like Mediterranean Delite in San Carlos. I’ll have to check out Falafel’s Drive-In (love the name) next time I’m down in SJ.

    Valerie – I haven’t tried freezing falafels before so I can’t help you there. But you can probably just make half a recipe pretty easy.

  22. Melisser on January 12th, 2009

    Ooh, yum! My single attempt at baked falafel was not-so-great, but I’ll have to give these a try!

  23. Arika on January 18th, 2009

    I made these last night for my husband and myself and Loved them! I posted about them on my blog.
    I will make these again and again!

    My Yummy Life

  24. tofufreak on January 22nd, 2009

    um. YUM. :)

  25. chow on January 24th, 2009

    Melisser – Baked falafel is worth another try. :-)

    Arika – Glad you loved them, yours looks great!

    tofufreak – It sure is. :-)

  26. dreaminitvegan on February 14th, 2009

    Your falafel looks so appetizing I like the chunkiness. It seems wherever I go they are made a bit different.

  27. Bunny on April 18th, 2009

    I made these for dinner tonight. They were super easy and so yummy! I think these will be a staple in our house. Thank you for this great recipe!

  28. Ashley on April 20th, 2009

    These were SOOO good! We had them in whole wheat pitas with homemade hummus and vegan sour cream and romaine lettuce, and it was just incredible. I think we’ll be making these weekly! Thanks for the awesome recipe :)

  29. Rebecca on July 27th, 2009

    Just had these for dinner. They were quite yum!

  30. Patrick on July 30th, 2009

    Funny, I just made baked falafel from a cookbook yesterday. The recipe I used was very similar, except baked at 450. They were a little loose, but tasted great. I’ll try your recipe.

  31. Ambar C. on July 30th, 2009

    Hi! In my baked version I substituted the flour for crushed bran cereal flakes (seriously), and they came out great!!! I used a cereal called Fitness, by Nestle, not sure if you guys get it over there. Well, give it a try sans-flour and I guarantee you won´t miss it!
    Cheers :)

  32. chow on August 4th, 2009

    Thanks everyone for your comments!

    Ambar C. – Thanks for the tip! I’ll have to try it sometime without the flour and with the bran cereal flakes. Sounds interesting!

  33. Carly on August 5th, 2009

    Jo and Chow,

    A lot of falafel are made with half chick peas and half fava beans. The fava beans give the interior a brilliant green color. Perhaps this is what you’re missing?
    Great recipe, but a bit dry, likely because I used re-hydrated dried beans which are never as moist as the canned variety. Will definitely make them again though!

  34. Pita Bread « A Bread A Day on August 6th, 2009

    [...] Baked Falafel Makes 10 large or 20 small falafel Adapted from Chow Vegan [...]

  35. Quite Curious » Baked Falafel on August 12th, 2009

    [...] See all photos here » Recipe from ChowVegan » [...]

  36. [...] (recipe Chow Vegan) [...]

  37. Laura on August 15th, 2009

    Hi! I loved your recipe, but for some reason, mine came out a little dry. I used my own cooked chickpeas instead of canned. I also omitted the baking powder (because I didn’t have any!) Any idea how I could make them more moist in the future? Thanks!

  38. chow on August 21st, 2009

    Carly – I haven’t heard of the half chickpeas and half fava beans before. Sounds interesting, I’ll have to try that sometime. Thanks!

    Laura – Not sure why they came out a little dry. The baking powder makes it fluffier. Maybe it’s as Carly mentioned above the dried beans aren’t as moist as the canned chickpeas.

  39. Susan on August 25th, 2009

    My first batch came out kinda dry, too.

    For the record, I used canned chickpeas.

    For my second batch, I added a little seranno pepper and more olive oil.

    I rolled them into balls and then smashed them more flat to cook, and they crisped up more on the outside (I used a cooking spray on the sheet), and we’re much better.

  40. Alex on October 7th, 2009

    Love the recipe, but I jacked the oven temperature up to 450 in order to get a good crust on them. Way to go, this is going to be come a staple in my repertoire! Thanks so much!

    Posted a picture on my blog:

  41. kim on October 10th, 2009

    Yummy! We’ve made these several times. My husband, who hates anything too healthy, loves them too. Thanks for the recipe!

  42. Erika on October 23rd, 2009

    Hello! I just stumbled upon your recipe and just made it for lunch…the only ingredient i did not have was cilantro but otherwise i followed it exactly and ate the falafel balls over a salad with tahini-lemon dressing…it was AMAZING!! THANKS

  43. Baked Falafal « Picky and Healthy on October 27th, 2009

    [...] 27, 2009 by Maggie Tonight for dinner I made baked falafal. I found the recipe from Chow Vegan. I made them tonight and there’s enough for six meals. I put three of the [...]

  44. Alexa on November 6th, 2009

    I have made these twice now, the second time had to be a triple batch! Fantastic recipe, I’m not vegan, or even vegitarian for that matter, but I can honestly say that my family and I lived on these for the last week. My brother avoids anything that isn’t meat and potatoes and he’ll eat these. Eat them with pita and lettuce, hummus and pickled turnip, soooo good. Thank you soo much, they will definitley make repeat appearances in our kitchen.

  45. Bucci on December 18th, 2009

    Hey! I made these for the first time over the summer, and my family loves them so much that they beg me to make them whenever I come down to visit. I’m about to make a triple batch for our Christmas party! Thanks for the recipe :)

  46. Jan on February 2nd, 2010

    I can’t wait to make these – i think a higher temp. is a good idea and a little broil at the end will crisp up – the idea of a wee bit more olive oil sound good to keep from becoming dry. tahini sauce is a must – tahini, lemon and water – shake in a jar and keep to drizzle on these and almost anything. thanks for the recipe…

  47. April on February 23rd, 2010

    This was sooooo good! I have a food processor so I did go ahead and use it and they came out awesome. I made my sandwich with a little bit of hummus and baba ganoush (I included a picture on my flickr), romaine lettuce, tomato… and even some hot chili sauce.

    Thanks for sharing!

  48. Emma on February 24th, 2010

    I am planning to make these with 30 youth on Monday as part of our food program. Do you have any extra tips to ensure success??



  49. chow on February 24th, 2010

    Emma – That’s so cool! The recipe is pretty straight forward. The only thing I can think of, is if you haven’t made it before maybe try it first so you would know what’s all involved. Other than that, have fun! :-)

  50. Shelby on March 6th, 2010

    I just made this and it was sooo good. Everyone in my family loved it! You have convinced me that veganism does not equal starvation and I might have to reconsider becoming one (i fear that my addiction to honey might thwart my attempt). Thanks so much! I used whole wheat pitas which were about 110 calories for half and using the tahini sauce and hummus sparingly, this meal was pretty low calorie. Can you say BONUS?! Baked>fried.

  51. chow on March 7th, 2010

    Shelby – Glad you and your family love it! There’s plenty of good and tasty vegan food, no starvation here. :-) Maybe replace honey with agave nectar?

  52. Danielle on March 7th, 2010

    I made these for my annual Christmas Potluck, which was Mediterranean themed. They were delicious. I leave out the cilantro, but they are amazing. I use a masher instead of a processor as well. I found I have to broil them a bit near the end to get a good crispy outside, probably just my oven.
    Thanks for the recipe, I make these all the time now!

  53. GitanaGirasol on March 11th, 2010

    After a failed lentil burger incident a few months ago because the ingredients didn’t bind well, I was extra cautious and threw in an “egg”(1 tbsp ground flax to 3 tbsp water). For double the recipe, I used about 3/4 of the “egg”. The falafel turned out just fine in the over, but GREAT in the pan with a little oil – not fried, just browned on low-med flame.

    Fattoush is a really good (vegan!) accompaniment:

  54. Emma on March 15th, 2010

    Best falafel I’ve had! Also – I made mine into triangles and baked then for 10 minutes or so a side, I think this helps with covering more area with crispy deliciousness!
    I’ve made these almost every week for a month now!! MMM… falafel! Though I would love to find a good vegan version of a mint yogurt sauce – any thoughts?

  55. chow on March 20th, 2010

    Great idea on the triangle shape! Thanks! Seems like you could probably just whip up your own vegan mint yogurt sauce. There’s plenty of plain soy or coconut yogurt out there to choose from, add mint and whatever other ingredients. I haven’t tried researching recipes myself though…

  56. Michelle on April 2nd, 2010

    These were super yummy, thanks! I made them in a food processor and they turned out great. Next time I’ll try the fork smashing technique.

  57. [...] October 7, 2009 by Alex Baked Falafel Lettuce, Tomato, Tahini Sauce Recipe courtesy of ChowVegan  My cooking schedule got a bit thrown off this week, so we ended up delaying our Meatless [...]

  58. [...] Baked Falafel Hummus would be perfect with the falafel.  You know me, always trying to find a way to bring hummus to a party. [...]

  59. [...] Falafel Adapted from Chow Vegan Serves 4 (makes 20-24 [...]

  60. Renela on May 4th, 2010

    I just made a slightly different recipe for dinner but it was fried and afterwards I vowed to never make falafels again! But I just found this recipe and think I will go for it and bake them next time. Thank you, thank you for posting this.
    My favorite falafel restaurant closed several years ago and I still remember King Falafel in Grover Beach, CA with fondness.

  61. [...] the agenda for tomorrow is Baked Falafel and Mango [...]

  62. [...] friend. I wanted to try an adapted healthy recipe with no frying involved. I decided to give this Baked Falafel Recipe from Chow Vegan a whirl.  However, I substituted where it called for flour with crushed sesame rice [...]

  63. Dg on June 28th, 2010

    I made this and caramelized the onion first… So good! Beats the best falafel I’ve had out!

  64. chow on June 29th, 2010

    Renela – I never made it to King Falafel before it closed. :-(

    Dg – Caramelized onions! That must have added a ton of flavor, great idea! Thanks!

  65. [...] with the mess of frying.  I suppose that may have been the bigger of my mistakes.  But, I used this recipe and just found it to be a bit lacking.  In addition, I pulled another recipe for the tahini sauce [...]

  66. Stephanie on July 11th, 2010

    I’ve made this recipe three times, and am about to make it again for lunch. My favorite baked falafel recipe. Fantastic stuff. Thanks!

  67. [...] – Baked Falafel with Tzatziki, Pita, and [...]

  68. Edana on July 29th, 2010

    I just made these tonight and let me say they are AMAZING. I used a little bit extra cumin and only 1 tbsp of parsley (I’m used to brown falafel, not green) and put everything in the food processor. They were actually pretty moist for me and formed patties on their own, which was nice because they came out crispy all over. The only change I’ll make next time will probably be to use a large shallot instead of a small onion, but that may be because my grocery store’s onions are, as a whole, abnormally large. I don’t think I’ll ever buy falafel again–thanks so much for posting this!

  69. [...] – Baked Falafel with Tzatziki, Pita, and [...]

  70. Take A Shot « One Step Closer on August 9th, 2010

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  71. donanaPDXfoody on August 10th, 2010

    I’m going to make these asap! Found your site while looking for salad rolls (love your step by step instructions),and then I got hooked checking out all your creations! Veganism has never looked so good to me before – You’re already on my ‘favorites’!

  72. [...] things at home. Thankfully, the idea of a baked falafel wasn’t a new one, and I easily found this recipe on Chow Vegan. I only made a couple of adjustments to the original: using a food processor and [...]

  73. Michael on August 13th, 2010

    Used dry chick peas and a pressure cooker. I added a litle extra liquid. 45 minutes at 425 and they were crispy and not too dry.

  74. [...] photo project. Today’s lunch w&#1072&#1109 baked falafel (fr&#959m th&#1110&#1109 recipe: It w&#1072&#1109 a crunchy, healthier version &#959f th&#1077 tangy falafel I used t&#959 eat [...]

  75. kim on August 22nd, 2010

    I was looking to make something with chickpeas and found this recipe. I was so excited as I cannot eat anything high in fat or I get sick. Off to the store I went to purchase the remaining ingredients. I was SOOO let down after I made these. They were so dry and bland. I followed everything exact and I don’t understand all the great reviews. I am sorry to say I would never make these again!

  76. tokyovegan on August 23rd, 2010

    Hi, I had been wanting to make healthy homemade felafel for a long time and took a bet on your recipe (triple-size) after pressure cooking several cups of chickpeas. We didn’t have fresh coriander on hand, but used crushed seeds instead. I also used whole wheat breadcrumbs instead of flour. Eaten with a cucumber mint raita sauce, they were great!

  77. Eva on September 6th, 2010

    I tried these out for a dinner party and they were a huge sucess!!!! Delicious flavor and pretty crispy texture. I will DEFINETLY make these again.

  78. Meg on September 6th, 2010

    We tried these tonight and they were AMAZING! My 11 year old daughter helped and after dinner declared this a “keeper recipe.” We put ours in pita pockets with cucumbers, tomatoes, lettuce and avocado. YUM. Thanks for sharing!!!

  79. Peggy on September 13th, 2010

    yummy and healthy. I may use a tiny bit more oil in them, they seemed a touch dry. thank you so much

  80. [...] This is the recipe that was posted for them. I suppose I could add up all the ingredients and find out, I just thought someone might have the calorie count handy. Yummy! __________________ [...]

  81. [...] might turn into a cooking photo project. Today’s lunch was baked falafel (from this recipe: It was a crunchy, healthier version of the tangy falafel I used to eat in Egypt (though that one [...]

  82. [...] me before grocery shopping, and prepared the meal. He followed the recipe from Chow Vegan’s baked falafel, so it was very healthy, too. I decided to make the hummus instead of buy it, per his ingredient [...]

  83. [...] George Chong I vote for a salad too! I made baked falafel a couple of weeks ago. They came out great! However, I finished mine in a frying pan with just a tablespoon of oil to get that crispness that I love in a falafel. Baked Falafel | Chow Vegan [...]

  84. AmyVeggie on February 20th, 2011

    I’m a vegetarian who lives mostly off of Amy’s food and other frozen meals. That’s been getting pretty expensive so I looked around online and found your blog :) I made these falafels tonight, and YUM YUM YUM YUM!!! Move aside Amy’s!!! Thank so much for this recipe- do you know if these freeze well? Freezing something that’s homemade is better than pre-packaged frozen stuff… right? Thanks again!

  85. [...] via ChowVegan. from → photo ← Previous Post Next Post → LikeBe the first to like [...]

  86. [...] For the falafel I used an easy recipe from ChowVegan. [...]

  87. Sophie on April 3rd, 2011

    Just made these – yum! They were crispy on the outside but a little too wet inside, I think I used too much onion. Flavours & texture were great. I served them with rice pilaf and pepperonatta. Next time I’m gonna try a little tahini paste instead of the olive oil.
    Thanks for the delicious, nutricious & scrumptious recipe!

  88. [...] Baked Falafel (From ChowVegan) [...]

  89. Angela on April 14th, 2011

    I’ve been cooking these all week! They are delicious!! Better than any recipe I’ve tried for the fried falafel! The fact that they’re baked and crispy makes this recipe a keeper! Thanks for posting!

  90. Baked Falafel | Rinapedia on April 19th, 2011

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  91. New Easter Tradition | on April 25th, 2011

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  92. annie on May 4th, 2011

    Really great recipe. Thanks so much!

  93. Falafel-ly Delicious on May 7th, 2011

    [...] For the falafel (Adapted from Chow Vegan): [...]

  94. [...] (via Chow Vegan) [...]

  95. Meredith on June 2nd, 2011

    I just made this. It is delicious! Make it now!

  96. Falafel! « Rawkin Mama on June 5th, 2011

    [...] Adapted from: Chow Vegan [...]

  97. [...] Baked Falafel *note: SO easy and delicious. I made Jerusalem Salad to go along with it. (Cucumber, tomato, tahini [...]

  98. Tink on June 26th, 2011

    I love this recipe and THANK YOU for putting it out there! I have made this twice and started using falafel mix as the flour and like it better that way, but either way you make it the recipe rocks.

  99. [...] Meatless Monday meal: Baked Falafels on light wheat pita with tahini [...]

  100. [...] promised, the recipe for those lovely baked falafels from Chow Vegan!  They were exactly the right texture, flavor, and size.  If you like your [...]

  101. mary on July 16th, 2011

    These look great ,, love the blog

  102. steelcitykitchen on July 18th, 2011

    Mine don’t look quite as fab as yours, but still pretty pleased – thanks for the recipe!

  103. Sara on July 23rd, 2011

    I loved this recipe!!!
    I had been searching for a good falafel recipe that didn’t involve frying because, let’s face it, it IS much healthier! Haha. I clicked on your site and fell in love….with the falafels. Hehe. And as everyone knows, we eat with outré eyes before we do with our mouth, and the pic on you site was making want to go shopping immediately!!! So I did. I loved them, and so did my mom!

  104. Richard on August 23rd, 2011

    I have made this recipe numerous times over the past few weeks and love it! I found that the food processor works well for combining the ingredients, although it does tend to turn the falafel a weird greenish color from the cilantro and parsley. Someone else suggested tripling the cilantro and that is definitely a needed change to the recipe. Also, the recipe makes about 12, not 21 (as indicated on the recipe).

    I found that I could make a big batch and then take it cold for lunch throughout the week – delicious! Thanks for a great recipe! In fact, I think I’ll have some tomorrow!

  105. db on August 29th, 2011

    Hey, thank you for posting this. I usually fry the falafel & its quite messy and makes the kitchen hot. This has been much easier. REGARDS

  106. Baked Falefels | The Spiffy Cookie on September 19th, 2011

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  107. [...] Baked Falafel, Tabbouleh Salad with Tzatziki - this is the first time we tried baked falafel. It was very good. Next time I make this, I’ll use a food processor. I think that will help the falafel stay together better. My sister joined me for this meal and really liked it. The babies liked the tabbouleh with tzatziki. [...]

  108. Fabio on October 10th, 2011

    I would say your recipe is easy to do,tasty and very healthy,thank you for sharing it.

  109. [...] Inspired by the Baked Falafel at Chow Vegan. [...]

  110. [...] might turn into a cooking photo project. Today’s lunch was baked falafel (from this recipe: It was a crunchy, healthier version of the tangy falafel I used to eat in Egypt (though that one [...]

  111. Oli on December 20th, 2011


  112. [...] considering how straightforward it turned out to be. I stuck pretty closely to ChowVegan’s recipe, enticed by the mouth-watering photo. My own felafel did not turn out nearly so crispy golden-brown [...]

  113. 31 Recipes » Get Healthy on January 31st, 2012

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  114. 31 Recipes « on February 1st, 2012

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  115. [...] on TasteSpotting and then pinned them to my Vegan Pinterest board.We ended up loving both Baked Falafel & Scallion Mashed [...]

  116. [...] lunch. Baked falafel and a green salad with nectarine slices. Forgetful me forgot to put baking powder in the falafel [...]

  117. [...] Adapted from Chow Vegan [...]

  118. Cindy on March 3rd, 2012

    Made these this evening and loved them. We baked them and they fell apart a bit, but were still really good. Hoping to figure out how to keep them from falling apart the next time. We used fresh chck peas and rye flour. We also made the yogurt cucumber sauce with them and served them with that and the tahini sauce. Healthy and yummy!We did use dried chick beans that I had baked this morning instead of canned.

  119. Beverly on March 8th, 2012

    I made these for the first time a couple of weeks ago, and since then we’ve had them twice more. They’re quick, easy, and delicious!

    Tonight my (non-vegetarian) husband said that I should make them even more often, and I’m totally okay with that!

  120. [...] decided to riff on two recipes – one from Chow Vegan and one from Taste for [...]

  121. Menu Plan Monday (on Tuesday) on March 27th, 2012

    [...] potatoes, roasted garlic broccoli (from our garden!), garden salad Wednesday: Greek tacos with homemade baked falafel (recipe for the actual taco combo to come soon!) and maybe homemade flatbread if I have time [...]

  122. [...] recently had are spaghetti squash with marinara, ginger fried rice (served with an egg on top), baked falafel, pork chops (prepared many different ways), ginger plum stir fried eggplant, and Korean steamed [...]

  123. [...] Adapted from Chow Vegan [...]

  124. Katerina on May 2nd, 2012

    I just made these. The chili pepper seeds got away from me and I used way too much but otherwise it is just amazing. I had trouble keeping them together but they firm up with baking. Thanks for the recipe!

  125. Pam on May 14th, 2012

    Found your recipe via pinterest a while ago and finally got around to trying it. It was delicious! On a pita with some hummus, lettuce and tomato I really couldn’t even tell the difference between these and the fried I get when I order out. This is going in the dinner rotation for sure! Thank you!

  126. Stefani on May 22nd, 2012

    This is amazing. I’ve made it 3 times in 2 weeks. The whole family LOVES them!!

  127. [...] I’ve made this kale and bean soup, which is awesome; these baked falafel, which was a bit dry though the flavor was really really good; roasted chickpeas, which were a [...]

  128. Baked Falafel on June 16th, 2012

    [...] Chow Vegan Share this post!ShareShare Category: Recipes Tag: baking powder, cayenne pepper, chickpeas, [...]

  129. Linda on June 22nd, 2012

    I made this tonight, and it was awesome! I doubled recipe and flattened them, & baked @370 15min. per side. My came out crispy, and my husband said, they taste just like flafel! Will make all the time.

  130. Lorna on July 1st, 2012

    This is soon to be a weekly recipe at my house! Delicious, easy and raves from all present!
    I think I’ll try some grated carrot in a few, maybe some bulgar wheat too!
    Hummus with olive tapenade was yummy!
    Great recipe!

  131. Michelle M. on July 14th, 2012

    I’ve been eating falafel my whole life and dont really mind that they r fried. I just saw your recipe on the Eat Well Enjoy Life facebook page and I have to admit, they look yummy, will definitely be trying this recipe.

  132. MJ on October 9th, 2012

    I’m addicted to Falafels! Any suggestions for an alternative to the flour…?

  133. [...] Baked Falafel with Cucumber & Tomato from Chow Vegan [...]

  134. Amber on October 19th, 2012

    I loved these. I tried baking them two ways — some flat on the baking sheet and the other half in little reusable muffin baking cups I have. The cups works well to make them a perfect little shape. I did have to cook mine longer than you recommended, though, maybe 10 minutes (and I flipped the ones on the sheet after 15 minutes).

    I live alone so I put the leftovers in a baggie in my refrigerator. They look like a bag of oatmeal cookies and since I’m on a diet that doesn’t allow cookies (or sugar), it’s kind of nice. When I get hungry for meals, I pop one of these in my mouth and it’s like I’m getting a flavorful bean and cumin cookie! Thank you for the recipe.

  135. [...] from Chow Vegan [...]

  136. [...] 23. Butternut Squash Mac and Cheese 24. Onion and Peppers Pizza with Indian-spiced Pizza Sauce 25. Baked Falafel 26. Beetballs: A Vegan, Gluten-free, Soy-free Sausage recipe 27. Burritos with Spanish Rice and [...]

  137. angelina on March 23rd, 2013

    Ok. Lemme tell you about these falafel. They are so stupid tasty, I’ve got my second batch in the past 24hrs in my oven, right now. I’ve never made falafel from scratch, and admittedly having to really work the final mixture ( think SQUEEZE the ball in your hand repeatedly to get the form to stick in a ball), I thought the whole process was quick. The 30min baking time sucks bc you want to eat them immediately! I served them with Karma Chow’s avocado mayo which is also ridiculously easy to make. Thinking about making some falafel sliders outta this recipe. :)

  138. [...] Part 2: Baked Grain-Free Falafel Patties (recipe adapted from Chow Vegan) [...]

  139. [...] Casbah Falafel mix* or homemade recipe here [...]

  140. [...] Falafel recipe adapted from Chow Vegan [...]

  141. Cathryn on June 1st, 2013

    Made these tonight for dinner and they were so tasty! Thanks for the great recipe, I will definitely make again and recommend it to my friends!

  142. […] side so do give it a try if you’re trying to eat healthier. I know I will. Click the image or here for the easy […]

  143. Meal Plan: Fall 2013 Week 4 on October 14th, 2013

    […] Baked Falafel from Chow Vegan […]

  144. Kate on December 12th, 2013

    I’ve never cooked falafel before but I love them. Thanks for the recipe. Lots of good suggestions in the posts as well. I made them with a mixture of 5 bean mix and chickpeas (both tinned) similar to how Jamie Oliver made them on his 15 minute meals. I would add more garlic next time and someone else suggested fava beans for the green colour. So many things to try out. I loved them and will def be making them again. Kate , from Sydney, Australia

  145. mary on December 20th, 2013

    How big a can is that in mL? I’m having trouble with figuring out how much I should use..

  146. chow on December 22nd, 2013

    mary – On the label of the 15 oz can, it has 425g. Hope that helps. :-)

  147. Alexandra Bobrow on December 30th, 2013

    Great recipe! Decided to use a food processor instead of mashing it because I liked the finer consistency. I also didn’t have fresh coriander but it still tastes great!

    I’m making this as the vegetarian option for new years dinner tomorrow so I hope my friend likes it as the alternative is sheep ribs :P

  148. Todd on January 25th, 2014

    I made this tonight. I used dried herbs, sorry fresh was not available. I also used my food processor in short bursts to achieve the desired consistency. Lastly I used parchment paper and did not treat the patties with oil (the included olive oil was enough). They CAME OUT GREAT! Crunchy on the outside, soft inside. We will double the recipe next time and put some away in the freezer for later meals. I can’t say enough how easy this was with the food processor. Many thanks from a largely carnivorous family.

  149. Karen on March 2nd, 2014

    These are amazing! I used cooked dried beans instead of canned. I smashed them with a potato masher…next time I’ll dig out the food processor! Thank you so much! I crave these now!

  150. […] Baked falafel (recipe from Chow Vegan): I’ve tried a lot of fried falafel recipes and they always burn or dissolve in the oil. This baked falafel recipe is foolproof—and healthy to boot! We leave out the cumin and bump up the coriander (we’re avoiding cumin pending an in-office food allergy challenge). […]

  151. on April 12th, 2014

    My mouth was actually watering reading this! Sounds so yummy and much more healthy. Most people make out falafel to be healthy even though its usually deep fried!

  152. Tiffany on June 7th, 2014

    I love love love this recipe! It turns out perfect every time and it really saved me while I was on a 2 year breastfeeding elimination diet! Thank you for sharing this wonderful recipe!

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