Vegan Falafel Recipe
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.
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.