If you’ve ever bitten into a falafel so crisp and golden it almost sang to you — but wished it were a little lighter, less oily, and better for your health goals — you’re in for a treat.
This Vegan Falafel Recipe is slow-baked at just 110 °C (230 °F) for the perfect texture and flavor without the excess oil or high-heat frying. Instead of deep-frying, we let the oven work gently, preserving nutrients, reducing acrylamide, and still delivering that satisfying falafel experience.

With the nutty richness of chickpeas and lentils, fragrant herbs, warming spices, and a clever brush of coconut aminos for savory depth, these falafels are a weight release–friendly version of a beloved Middle Eastern classic.

Why This Vegan Falafel Recipe is Different

Most falafels are deep-fried at high heat, which can introduce extra calories, excess oil, and compounds like acrylamide. By slow-baking at a low temperature, we skip the heavy frying while still coaxing out that delicate crispness.

Coconut aminos replace oil for a light browning and a subtle umami-sweetness, while chickpea and lentil protein make these patties both satisfying and blood sugar–friendly. The result? Falafels that are good for your taste buds and your long-term health.

Ingredients

(Servings: 4 | Makes ~16 small falafel | Prep Time: 15 min | Bake Time: 75–85 min at 110 °C / 230 °F)

• 1½ cups cooked chickpeas (drained well)
• ½ cup cooked green lentils
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh cilantro
• 2 cloves garlic
• 1 small onion, chopped
• 3 tbsp chickpea flour (absorbs moisture)
• 2 tbsp ground flaxseed
• 1 tsp cumin powder
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 1 tsp baking powder
• 1 tbsp lemon juice
• 1 tsp coconut aminos (in the mixture)
• 3–4 tsp coconut aminos (for brushing)
• Salt & pepper to taste

Instructions

1. Preheat oven to 110 °C (230 °F). Line a baking tray with parchment paper.
2. In a food processor, add chickpeas, lentils, parsley, cilantro, garlic, and onion. Pulse until finely chopped but not mushy.
3. Add chickpea flour, flaxseed, cumin, coriander, paprika, cayenne, baking powder, lemon juice, 1 tsp coconut aminos, salt, and pepper. Pulse until combined into a slightly sticky dough.
4. Chill mixture in the fridge for 20 minutes to help it firm up.
5. Scoop about 1 tbsp per falafel, shape into small balls or patties, and place on the tray.
6. Brush tops lightly with coconut aminos before baking.
7. Bake for 40 minutes, flip gently, brush the other side with coconut aminos, and bake for another 35–45 minutes, until firm and lightly golden.
8. Serve warm with tahini-lemon sauce, wrapped in lettuce leaves for a low-carb option, or tucked into a whole-grain pita.

Health Benefits of Low-Temperature Falafel Baking

• Reduced acrylamide risk – By baking at just 110 °C, we greatly minimize the formation of this heat-related compound common in starchy fried foods.
• Nutrient preservation – Low and slow cooking helps keep delicate vitamins and antioxidants intact.
• Gentler digestion – Lower cooking temps make falafels softer on the inside while still crisp on the outside, without heavy greasiness.

Weight Release Benefits

This Vegan Falafel Recipe supports healthy fat burn in several ways:

• Oil-free cooking – All the texture, none of the excess calories.
• Protein & fiber power – Chickpeas, lentils, and flaxseed keep you fuller for longer.
• Blood sugar–friendly – Steady energy means fewer cravings.
• Coconut aminos magic – Umami flavor without excess sodium or fat.

Vegan Falafel Recipe

Lulu & Reny

Crispy, protein-packed falafel made with chickpeas, lentils, and fresh herbs, baked instead of fried for a lighter oil-free option. Perfectly spiced and brushed with coconut aminos for extra flavor, these falafel are delicious in pitas, lettuce wraps, or with tahini-lemon sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Chilling 20 minutes mins

Course Main Course, Side Dish

Cuisine Middle Eastern, Vegan

Servings 4

Calories 130 kcal

Equipment

• Food processor
• mixing bowls
• measuring cups and spoons
• Knife
• cutting board
• baking tray
• parchment paper
• oven
• Pastry brush

Ingredients

  

• 1½ cups cooked chickpeas drained well
• ½ cup cooked green lentils
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh cilantro
• 2 cloves garlic
• 1 small onion chopped
• 3 tbsp chickpea flour absorbs moisture
• 2 tbsp ground flaxseed
• 1 tsp cumin powder
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper optional
• 1 tsp baking powder
• 1 tbsp lemon juice
• 1 tsp coconut aminos in the mixture
• 3 tsp coconut aminos for brushing
• Salt & pepper to taste

Instructions

 

• Preheat oven to 110 °C (230 °F). Line a baking tray with parchment paper.
• In a food processor, add chickpeas, lentils, parsley, cilantro, garlic, and onion. Pulse until finely chopped but not mushy.
• Add chickpea flour, flaxseed, cumin, coriander, paprika, cayenne, baking powder, lemon juice, 1 tsp coconut aminos, salt, and pepper. Pulse until a slightly sticky dough forms.
• Chill mixture in the fridge for 20 minutes to firm up.
• Scoop about 1 tbsp of dough per falafel, shape into small balls or patties, and place on the baking tray.
• Brush tops lightly with coconut aminos before baking.
• Bake for 40 minutes, flip gently, brush the other side with coconut aminos, and bake another 35–45 minutes, until firm and lightly golden.
• Serve warm with tahini-lemon sauce, in lettuce wraps for a low-carb option, or tucked into whole-grain pita.

Notes

Chilling the mixture helps the falafel hold shape better during baking. Coconut aminos add depth of flavor and help create a golden crust without oil. Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven for best texture.

Total falafels – 16, 4 per serving.

Keyword gluten-free falafel, healthy chickpea falafel, oil-free baked falafel, vegan falafel recipe

Serving Suggestions

• In lettuce wraps with fresh cucumber, tomato, and tahini sauce for a lighter meal.
• Stuffed into whole-grain pita with shredded greens and Vegan Honey Mustard.
• Falafel salad bowl with quinoa, roasted veggies, and lemon-tahini dressing.
• Snack platter style with sweet potato fries, hummus, and pickled veggies.

FAQ – Vegan Falafel Recipe

Q: Can I make these falafels ahead?
A: Absolutely! Store baked falafels in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a low oven to maintain texture.

Q: Can I skip the lentils?
A: Yes, just replace with more chickpeas for a classic all-chickpea falafel.

Q: Why use coconut aminos instead of oil?
A: Coconut aminos provide light browning, a hint of natural sweetness, and umami depth — all without the excess calories or oxidation issues of frying oil.

Q: Can I air-fry instead of bake?
A: You can, but air fryers still run hotter than 110 °C, so you’ll lose some of the low-temp health benefits.