Did you know that our vegan baked herb falafel recipe is actually quite easy to make at home? All you need is a food processor and a bit of patience.
Baked Herb Falafels
Falafel is a traditional Middle-Eastern food with a long history. Falafel is typically made with chickpeas or broad beans, as well as garlic, onion, fresh and dried herbs, and warming spices. As it happens, traditional falafel is also vegan-friendly, which made it a popular food among vegans and vegetarians worldwide.
- Food processor
- Food processor
- Mixing Bowl
- Baking sheet
- Baking parchment or reusable silicone sheet
- 150 grams dry chickpeas
- 1 small red onion peeled, quartered
- 2 cloves garlic peeled
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- juice of ½ lemon
- 3 tbsp white wheat flour or chickpea flour
- ½ tsp baking powder
- Add the chickpeas into a bowl and add at least double the volume of water. Soak for 8-12 hours. Leaving it overnight could be a good idea to not keep yourself waiting.
- Drain the water from rehydrated chickpeas. Add them into a food processor, along with onion and garlic. Pulse until you get a finely processed and consistent mixture.
- Transfer the chickpeas into a mixing bowl. Add oil, lemon juice, spices and herbs. Mix well until everything is evenly combined.
- Finally, add some flour and baking powder. Start with a smaller amount of flour and keep adding some until the mixture sticks together.
- Wet your hands and roll small amounts of the mixture (approx. 1 heaped tbsp) into balls. Arrange these falafel balls on the lined baking tray.
- Preheat the oven to 200 C and bake for 15-20 minutes until your falafels are crispy on the outside and fluffy on the inside.
Use the chickpea flour for a gluten-free version of these falafels.
Tried this recipe?Let us know how it was!