Easy Baked Falafel - Vegan, Paleo, Gluten Free

This homemade baked falafel recipe is absolutely delicious, crispy and packed with freshly ground Spices. Allow 4 hours soaking time for chickpeas, preferably overnight. Then, quickly whip up in a food processor. Yields about 12 falafels. 


1/4 cup + 1 tablespoon extra-virgin olive oil
1 cup dried chickpeas, rinsed and soaked for 4- 24 hours
1/2 red onion, chopped
1/2 cup fresh parsley 
1/2 cup fresh cilantro
4 cloves garlic, chopped
Kosher salt, to taste

2 tsp any of RawSpiceBar's salt free spices:
Baharat (this is the standard falafel spice)
Chili powder


1. Preheat oven to 375 degrees F. Pour 1/4 cup oil on a large, rimmed baking sheet and evenly coat pan.
2. In a food processor, combine soaked chickpeas, onion, parsley, cilantro, garlic, salt, spices and 1 tablespoon oil. Process until smooth.
3. Scoop out small ball and shape into 2 inch wide patties, 1/2 inch thick. Place on oiled pan.
4. Bake for 25-30 minutes, flipping halfway through, until deeply golden on both sides. These falafels keep well in the refrigerator for up to 3-5 days, or in the freezer for a few months.

Global Spices, Shipped Seasonally.

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