Vegan Baked Falafel

Homemade vegan falafel baked in the oven and easy to make from canned chickpeas, herbs and spices - healthier falafel from the original version

  • Main DishesType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 18Serving/Unit


Dry bulgur, 1/4 cup
Water, 1/4 cup
boiling (to soak the bulgur)
Parsley, 1 cup
Coriander, 1 cup
Bread crumbs, 1/3 cup + 1 tablespoon
Whole chickpeas, 2 cups (canned)
Onion, 1/4 medium unit
Garlic, 1 clove
Sesame seeds, 1 heaping tablespoon
Cumin, 1 flat teaspoon
Salt, 3/4 flat teaspoon
Paprika, 1/2 flat teaspoon
Baking soda, 1 flat teaspoon
Olive oil, 1 tablespoon
Water, 1½ tablespoons


1. Soak the bulgur with the boiling water in a bowl, cover and wait about 10 minutes until all the liquid is absorbed. Meanwhile, preheat the oven to 356°F (180°C).
2. Put the parsley, coriander and bread crumbs in the food processor (if you do not like coriander - use only parsley). Grind in the food processor until you get completely chopped herbs.
3. Add the soaked bulgur and the canned chickpeas. Turn on the food processor again for a few seconds.
4. Add the onion, garlic, sesame seeds, cumin, salt, paprika, baking soda, olive oil and water. Run the food processor until a completely uniform mixture is obtained. If the mixture is too dry add another tablespoon of water.
5. Using wet hands, form balls the size of a ping-pong ball and place in a pan lined with baking paper.
6. Bake for about 20-25 minutes until the balls are golden looking. To prevent the falafel from drying out, place a heatproof bowl filled with boiling water in the oven while baking.
7. Creating a meal: Whole wheat pita, vegan falafel balls, tahini, chopped vegetable salad and/or any topping you like.
8. Bon appetite (:

Total time: ±1 hour

Equipment: food processor.

The preparation method also includes soaking and grinding. The spices in the recipe are according to personal taste. The mixture is not suitable for frying because it consists of canned chickpeas that do not withstand the high heat of frying, and they will fall apart. If you do not want to use canned chickpeas, you can also use dried chickpeas. Soak them in a bowl full of water for at least 24 hours (no cooking required, just soaking). Strain and continue with the recipe as usual. In this case you can also fry and not just bake.

Nutritional Values Serving/Unit 100 Grams
Calories 51 cal 136 cal
Proteins 2 g 6 g
Carbohydrates 8 g 22 g
Fat 1 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Shamir Recipe by Michal Shamir
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