Baked falafels

Goodness gracious, these baked falafels.You heard that right, these are baked. Sure, frying is all well and good but rest assured you can still get that crispity crunch factor you love from the oven and avoid those annoying and painful oil splatters.
Best thing? From prep through to when you’ll be devouring these delicacies is less than an hour. So, unless you’re already in the Middle East, there’s no quicker way to take a trip than through these scrumptious falafels.
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  • 1 can chickpeas
  • 1 red onion finely chopped
  • 1,2 dl breadcrumbs
  • 1 tbsp lemon juice
  • 1 tbsp garlic finely chopped
  • 2,5 dl Fresh coriander (cilantro)
  • Salt and pepper to taste


  • Preheat the oven to 400 F °
  • Drain the chickpeas and let them dry (at least two hours) between two sheets of absorbent paper.
  • Put all the ingredients in your blender and mix until you have a smooth texture.
  • Form patties of your preferred size.
  • Bake the falafels for 20 to 25 minutes, turning the falafels halfway through cooking so that they are golden on each side. Cooking time may vary depending on the size of the falafels and your oven.
  • Serve hot, enjoy lukewarm with plant-based yogurt, cucumber, tomatoes and good pita bread.

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