Gluten Free Baked Falafel

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Average Rating: 2.5 | Rated By: 4 users

Falafel is a traditional Middle-Eastern dish, made with ground chickpeas or fava beans usually deep fried and served in a pita. This is a baked version, making it a healthier option that I like to serve as an appetizer with a yogurt or top it with eggplant dip.



  • 1¾ cup dried chickpeas
  • 4 garlic cloves, minced
  • 1 small onion quartered
  • 1 tbsp. organic, gluten free cumin
  • 1 tsp. organic, gluten free ground coriander
  • ½ cup chopped organic fresh cilantro
  • ½ cup chopped organic fresh parsley
  • 1 tsp. sea salt
  • 1 tsp. gluten free baking soda
  • 1 tbsp. fresh lemon juice
  • ½ tsp. freshly ground gluten free black pepper
  • 4 tbsp. extra virgin olive oil
  • 1 cup full-fat Greek yogurt
  • Instructions

  • Place chickpeas in a large bowl and cover with plenty of water, because the chickpeas will triple in size then soak overnight
  • Preheat oven to 375 F and grease a large baking sheet.
  • Drain and rinse chickpeas and add them to a food processor with balance of ingredients, except olive oil
  • Pulse until minced, stopping and scraping sides in between and adding a little water as needed, but keeping the mixture dry. About 1 - 2 tablespoons
  • Roll the mixture into small balls about the size of a golf ball.
  • Place falafel onto a greased baking sheet and slightly press down.
  • Brush with remaining olive oil and bake 15 minutes on each side or until slightly brown.
  • Serve with Greek yogurt or add your favourite topping

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