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Baked Falafel

July 20, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 4

Total Time:

Falafel is a delicious, easy dish that you can have as a protein-rich vegetarian entrée instead of meat. I generally stuff a few in a pita with some tzatziki, throw together a salad, and call it lunch.

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  • 2 cups fresh parsley, chopped
  • 3 large cloves garlic
  • 2 ½ tablespoons lemon juice (juice of approximately 1 large lemon)
  • 1 ¼ teaspoon cumin
  • Salt and pepper to taste
  • 15 ounces chickpeas, cooked (can use canned if you rinse and drain to minimize salt)
  • ¼ to ½ cup flour (can use ground raw nuts if going gluten free)


  1. In a food processor, combine all ingredients except chickpeas and flour.
  2. Add chickpeas to the food processor and pulse until spices are well-incorporated.
  3. In a bowl, combine chickpea mixture with ¼ cup flour. Mix until the dough is just firm enough to be handled. If necessary, add more flour.
  4. Create eight equal-sized patties about ½ inch thick. Place on a parchment-lined baking sheet and freeze about 15 minutes. Preheat oven to 375 degrees Fahrenheit.
  5. Bake for about 30 minutes, flipping the patties and rotating the tray about 15 minutes. You can cook longer for a firmer patty.
  6. Serve immediately if you want them warm. You can store them in an airtight container, separated by parchment paper, for about a week, or freeze for up to a month.


Simple Vegan Falafel

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