I absolutely adore this recipe of oven-baked falafels. They are the easy solution to your quick and healthy weeknight meals. Basically, you throw everything in your food processor and you let it do the work #Yesplease. Once that’s done, you scoop out the mixture and up in the oven! The best in all that is that they can be used in a wrap sandwich, in a salad, or even as a vegan hamburger patty.

10 Min            20 Min        |PORTION: 30 mini falafels


2 cans of chickpeas ( 540ml)
1 small onion
3 garlic cloves
1/3 cup fresh flat-leaf parsley, pressed down
1/3 cup fresh cilantro, pressed down
Zest of a lemon
2 tbsp. lemon juice
2 tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili flakes (to taste)
1 tsp. salt
1 generous pinch of ground cinnamon
1 generous pinch of ground ginger
1 generous pinch of ground nutmeg
1 generous pinch of allspice

1/3 cup of all-purpose flour
1 tsp. baking powder

3 tbsp. vegetable oil

3 tbsp. tahini
3 tbsp. lemon juice
2 tbsp. fresh cilantro, minced

  1. Preheat the oven at 375F.
  2. In a food processor, add all the ingredients for the “food processor” and mix until well combined
  3. Transfer the mixture into a bowl and add the flour and the baking powder. Mix by hand until well combined.
  4. Line a baking tray with parchment paper and brush with the vegetable oil.
  5. Distribute evenly 30 balls of falafel mix onto the baking sheet. Slightly press down the balls and brush with vegetable oil.
  6. Bake in the oven for 20 minutes, turning them halfway through.
  7. In the meantime, in a bowl, mix all the ingredients for the “sauce” until well combined.
  8. Serve the falafels on a homemade tortilla bread with a couple cherry tomato, sliced red onions, lettuce and top with the sauce.


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