Baked Chickpea Falafel

(vegan, can be gluten free)

This falafel recipe could not be easier. Just throw everything into a food processor, form into patties, and bake! Plus, there are so many ways to serve these protein-packed-chickpea-patties; Place them in wraps, with pita, veg, hummus, tzatziki, or in a salad. The possibilities are endless!


  • 2 (540mL, 19 fl. oz) cans unsalted chickpeas, drained* & rinsed
  • 1/2 cup parsley, packed (include the stems)
  • 1 yellow (or red) onion, chopped
  • 4 tsp garlic, minced
  • 4 tbsp all-purpose flour
  • 4 tsp cumin
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • olive oil (for drizzling)


  1. Preheat oven to 450F. Prepare a baking sheet by lining with parchment paper.
  2. In a large food processor, place the chickpeas, parsley, onion, garlic, flour, cumin, baking soda, salt, and pepper. Pulse until combined, not pureed!
  3. Gently form into 1 1/2 tbsp patties (be careful not to pack too tightly), and place onto lined baking sheet. Lightly drizzle with olive oil.
  4. Bake for 10 minutes on one side, then flip and bake for another 5 minutes.
  5. Serve with pita bread, tzatziki, homemade hummus, veggies, or on a salad!


*Save the liquid from the chickpea can (aqaufaba) – you can use it in other recipes as an egg replacement!


  • Substitute Gluten Free all-purpose flour

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