Plant-based meals Recipes

Oven-baked falafel

Written by Flavia Giardino

After trying many oven-baked falafel recipes, I might have just perfected this one. Who doesn’t love falafel? These little yummy chickpea balls are vegan by default and very popular in the Middle East as a fast food. They are usually made deep-fried, which makes them taste delicious with that crispy crust that we all love, however, it does not make them the healthiest meal option. That’s why I created this healthier alternative, which is gluten-free, oil-free and packed with nutrients.

What I like about this recipe is that it is so easy to make and has only eight ingredients – chickpeas, parsley, onion, garlic, coriander, cumin, quinoa flour and ground flaxseed. And you can pretty much combine it with anything you like. It can be served as an appetiser with hummus and tahini sauce, wrapped in a sandwich with salad or even featured as a main dish in a vegan bowl. No matter how you choose to eat it, you are sure to find many health benefits of adding falafels to your diet.

For this recipe, I used an organic can of chickpeas, but you can make it with dried chickpeas by soaking them overnight. You simply add in all the ingredients in a food processor – leaving just the quinoa flour to the side to add once the other ingredients processed.

One tip for the recipe to hold together a little better is to leave it resting in the fridge for a couple of hours. That also allows for the spices to blend in nicely to the mixture. And to get the crispy outsides and soft insides that we all love very much, I coat the falafel balls with ground flaxseeds before placing them in the oven.

falafel balls

The good thing about this recipe is that there are no rules on how to shape your falafels. You can make them as patties or round little balls, which goes really nicely in a vegan bowl with some hummus, veggies, salad and quinoa. I love making the balls because you can get them crispy all over. They can also serve as a perfect finger food if you are entertaining at home.

oven-baked falafel

I would love to see your creations with this recipe. Please share your pictures by tagging #movedbywellness and happy cooking!



2290 cal


96 g


351 g


88 g
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Oven-baked falafel
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  • 1 can of chickpeas (or 1 cup of dried chickpeas, soaked overnight and cooked on the next day)
  • 1 large onion (chopped)
  • 2 cloves of garlic (chopped)
  • 1 bunch of fresh parsley
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbs quinoa flour (or tapioca flour)
  • salt & pepper to taste
  • gound flaxseed (linseed flour) for coating


  1. Drain the chickpeas add to food processor with parley, onion, garlic, coriander, cummin, salt and pepper.
  2. Blend the mixture and then add the flour. The mixture should become a tick paste.
  3. Place the mixture in a bowl and cover with cling wrap. Refrigerate for 2 hours.
  4. Form the mixture into small balls in the size of a tablespoon and cover with ground flaxseed.
  5. Pre-heat the over at 200 degrees.
  6. Place the falafel balls into a tray lined with baking paper and bake for approx. 60 min.
  7. Check after 25 min and turn the balls so they can cook evenly.

About the author

Flavia Giardino

Journalist, wellness enthusiast + nutritional medicine student. I am constantly looking to expand my knowledge of the principles of life and living. After being diagnosed with several food allergies, I have changed my lifestyle completely and have been experimenting new plant-based recipes, which are featured in the recipes section of this blog.

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