The Easiest Baked Vegan Falafel

Looking for a quick lunch and maybe have a hankering for falafel? You can make this with ingredients you probably already have in your pantry! No dried beans needed. This uses a can of chickpeas to make a moist, tender delicious falafel in no time! I’m from NY and no stranger to amazing falafel. My favorite was from The Magic Carpet in the west village and they encrusted theirs with sesame seeds. I so wanted to do that, but alas, we didn’t have any in the house.

This comes together super quickly if you have a food processor. You could mash it all together with a potato masher, but it will definitely be chunkier.

You can use any veggies you’d like to add to the pita, but here are some ideas.

• Cucumbers
• Tomatoes
• Pickles
• Lettuce
• Olives
• Fresh herbs like dill or parsley
• Sundried tomatoes
• Avocado

I like a classic tahini sauce with these but you can use any dressing you have on hand. I tend to overstuff mine and it gets quite messy to eat. You can always wrap it up in some paper or foil to make sure it doesn’t drip or fall out the other end on you. Or eat over the sink like I did.

I use Spike seasoning in my recipe below, so if you cannot find it at your local store, you can order it on Amazon using the link at the bottom of the page.

The Easiest Baked Vegan Falafel

Recipe by Kreg

5.0 from 1 vote

Cuisine: Middle Eastern, Sandwich

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

An easy baked falafel with canned chickpeas! You CAN make this!

Ingredients

• 1 (15.5 ounce) can chickpeas, rinsed and drained and patted dry

• 1/2 large onion, roughly chopped

• 1 clove fresh garlic

• 1 teaspoon garlic powder

• 1 teaspoon dried chopped onion

• 1/2 teaspoon Spike seasoning or seasoned salt

• 1 tablespoon dried parsley

• 1 1/2 teaspoons ground cumin

• 1 teaspoon kosher salt

• 1/8 teaspoon crushed red pepper flakes

• 1 teaspoon baking powder

• 5 tablespoons chickpea (garbanzo) flour for gluten-free or all purpose flour

• Olive oil for brushing

• Tahini sauce

• 3 tablespoons tahini paste

• juice from half of one large lemon

• 1/4 teaspoon salt

• 2-3 teaspoons water

Directions

• Place everything but the chickpeas and flour and process in a food processor for about 60 seconds or until chopped finely.
• Add the canned patted dry chickpeas and flour and pulse until combined but not completely puréed. You want some texture left to the batter.
• Roll by hand into small balls and flatten slightly with your palm. Place on a parchment lined cookie sheet and brush lightly with olive oil. Bake at 375° for 15 minutes or air fry until browned nicely.
• Eat with warmed pita bread, toppings and dressing.
• Tahini sauce
• Combine all ingredients with a whisk or in a small mini chopper until completely combined and smooth. If too thick, add water until a smooth pourable consistency.

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