Homemade Simple Baked Falafels – easy to make, delicious, healthy, and satisfying. Vegan and gluten-free option.
Introducing my new favourite falafels. They’re pretty much all I’ve been thinking about lately. That and these peanut butter trail mix bars. Because let’s be honest, I’m always thinking about peanut butter.
These falafels come together in less than 40 minutes and are super easy to make.
Falafels are usually deep-fried, making them high in fat and without any nutrients. For those reasons, I try to stay away from any kind of fried foods as much as possible, except when sweet potato fries are on the menu. I’ll never turn those down.
I love making my own falafels. They’re still delicious and so much healthier as they’re baked, as opposed to fried and requires no oils.
Chickpeas are blended with onion, spinach, and flour. For flavouring, I used a mix of fresh oregano and rosemary combined with garlic, cumin and ground coriander. Once everything is blended well together, simply shape them into 10 small falafels (or 5 bigger ones) and pop them in the oven and bake for 30-35 minutes.
The result is falafels that are savoury, simple, satisfying, healthy and so flavourful.
Falafels are traditionally made with parsley along with fresh coriander. As I’m not a massive fan of parsley, I switched it out for oregano instead. Brilliant decision. But if you’re a lover of parsley or just don’t have any oregano, feel free to use parsley instead. I won’t hold it against you.
Okay, maybe a little, ‘cause the oregano really adds a nice flavour. But don’t let me stop you.
What are falafels without hummus? Incomplete, if you ask me.
Any type of hummus works! I usually opt for plain garlic hummus but this green sesame hummus is not a bad choice either!
I also recommend enjoying these with tahini, pita bread or as part of a buddha bowl. Falafels play so well with all kinds of food. Just another reason why they’re so awesome.
Also, do yourself a favour and make a big patch of these and save them for later. They keep for 5 days or so in the fridge and in the freezer for even longer! Simply reheat them in the oven when you need them.
If you try these Simple Baked Falafels, let me know how it goes! Leave a comment, shoot me a tweet, or share a picture with the hashtag #themostlyhealthy on instagram!
- 1 can chickpeas (240 g)
- 1 spring onion, chopped
- 3 fat garlic cloves, chopped
- 1 handful spinach
- 1 small handful fresh oregano, no stalk
- 2 stalks rosemary, no stalk
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1-2 tbsp whole wheat flour*
Preheat the oven to 180 degrees Celsius (355 Fahrenheit).
Rinse the chickpeas thoroughly.
In a food processor, add all of the ingredients, except for the whole wheat flour. Blend until everything is well combined and smooth. You should be able to shape them into smalls balls. If too wet, add 1-2 tbsp wholewheat flour. If too dry, add 1-2 tbsp water.
Shape the falafel mixture into 10 balls (or 5 larger ones) and place them on a baking tray aligned with parchment paper. Slightly flatten with hands or spoon to form a 1/2 inch falafel.
Bake in the oven for 30-35 minutes or until slightly golden and firm. If you went with 5 larger falafels, they may need to bake for about 5 minutes more.
*substitute: any type of flour, including gluten-free.