Baked Falafel


I love making falafels. I make them ahead of time and have them ready for a quick snack or served with homous for a quick lunch with a fresh salad.

Health Benefits  -  Gluten Free, Low Sugar Nut Free, Soy Free

The fresh herbs in this baked falafel add a bright flavor and an ever so slight bitterness that goes really well with the warmer, slightly sweet cumin. Enjoy with your favorite whole wheat pita bread and tzatziki sauce


  • 1 cup dry chickpeas, soaked in water overnight or 2 cups cooked chickpeas
  • 1 handful of fresh cilantro
  • 1 handful of fresh parsley
  • ¼ onion
  • 3 garlic cloves
  • 2 tsp cumin powder
  • Pinch of paprika
  • Juice of 1 ½ lemons
  • ¾ tsp of sea salt or to taste
  • Black pepper to taste
  • ½ cup sorghum flour


  1. Preheat oven to 400 degrees F.
  2. Drain the chickpeas.
  3. Place all ingredients, except the flour, in a food processor.
  4. Pulse a few times until you get a smooth mixture with some small pieces of herbs remaining. Do not puree.
  5. Transfer to a bowl and add the flour. Knead well, and form into balls or patties.
  6. Place the falafels on a baking sheet lined with parchment paper and bake for 20-25 minutes.

 Cooking Tips

  • You can use oat, buckwheat or brown rice flour instead of sorghum flour.
  • Serve with plant-based Tzatziki sauce.
  • You can cook in an air fryer for 15 minutes.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies


  • Created on .

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