Easy Vegan + Gluten Free Baked Falafels


These falafels are delicious, and make a perfect weeknight meal. They’re healthy, easy to make, and quick! Plus they’re packed with protein and nutrients and you can use them in a variety of different ways so even if you have them a couple of nights in a row, you can have completely different meals…..

  • I love making a falafel plate. Here I ate them on top of a pile of brown rice, with pan fried hot peppers, and a green salad. They’d also be great over quinoa, couscous or any other grain. 
  • Add them on top of any salad for added protein and to turn it into a full meal.
  • Or just eat them the classic way stuffed into a pita, or rolled in a wrap with your choice of sauce and toppings. 

You can eat these right after baking, or give them a quick pan-fry to crisp them up. They also freeze well, so you can make them ahead of time and pull them out during the week when you’re in need of a quick meal.

They’re delicious with hummus, baba ganoush, yogurt or pretty much any other dip or sauce you can think of.


Better than Restaurant Falafels
Prep time
Cook time
Total time
Quick and easy falafels that are vegan and gluten free and perfect for week-night dinners.
Serves: ~15 small falafels
  • 2 standard cans chickpeas
  • ½ cup fresh, chopped parsley
  • 2 large cloves of garlic
  • 1 large red onion, chopped
  • 2 tbsp sesame seeds
  • 2 heaping tsp cumin
  • salt and pepper to taste
  • ¼ cup oat flour
  1. Line a baking sheet with parchment paper and preheat oven to 350F
  2. Put all ingredients into a blender or food processor, and mix until well combined
  3. Take small handfuls of the dough and roll into uniform sized discs
  4. Bake at 350 F for 25 minutes or until the falafels start to brown and crisp up on the outside
  5. For added crispiness, heat ~1 tbsp of olive oil in a pan over medium heat, and pan fry for 1-2 minutes on each side after baking.