Quick and Easy Vegan Baked Falafel

June 19, 2018

Holy moly me-oh-my! These falafel bites are UH-MAZING! Super quick and easy to make and keep for the week ahead or just to eat in one sitting, like I do. You can eat them alone, dip them in hummus, toss them into a salad, or enjoy in a wrap. These bites would go PERFECT with my maple tahini dressing. The link to that recipe is HERE! Anyway, let’s get into the FALAFEL!

Quick and Easy Vegan Baked Falafel


1 can of chickpeas

1/2 of a chopped red onion

1/2 cup of parsley

1/4 a cup of cilantro

2 Tbsp of garlic (about 4-5 cloves)

3 Tsp of Corriander

1 Tbsp of Cumin

2 Tbsp of Olive Oil

1/2 Tsp of Salt (Or more if desired)

1/2 tsp of Pepper

1 Flax egg



  1. Preheat oven to 400 degrees Fahrenheit
  2. Roughly chop onion, garlic, parsley, and cilantro and then set aside.
  3. Drain and rinse chickpeas and then pulse in a food processor for ten seconds. Add the rest of the ingredients a little bit at a time until all ingredients are mixed together. Be careful not to overmix! The mixture should be thick, crumby, but still stick together.
  4. Roll into 1 inch balls (should make about 12) and place on a baking tray.
  5. Bake on one side for 20 minutes and then flip and bake for another 20 minutes or until golden brown.
  6. Let cool and then enjoy!


Serve these yummy comforting bites with hummus, pita, veggies, and LOADS of tahini! They can last in the fridge for up to a week, but I bet they won’t stay that long. Mine are normally gone in two days MAX!



Thanks so much for reading, I hope you enjoyed this post!

What should I make next? Leave a comment down below and let me know!



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