Easy Vegan Baked Falafel (Oil-free)

Vegan Gluten-Free Oil-Free Baked Falafel that is so delicious, full of flavor and totally healthy. No oil, not fried and baked for a delicious healthy dinner. Made with only 8 ingredients.

Vegan Gluten-Free Oil-Free Baked Falafel that is so delicious, full of flavor and totally healthy. No oil, not fried and baked for a delicious healthy dinner. Made with only 8 ingredients.

Ingredients

  • PLEASE FOLLOW THE INSTRUCTIONS!
  • 2 15 oz cans low-sodium chickpeas drained and rinsed
  • 1 cup finely chopped onion
  • 4 extra large garlic cloves with skins still on (for roasting)
  • 2 1/4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons 48g smooth runny tahini
  • salt and pepper Add 1 teaspoon salt and 1/4 teaspoon pepper
  • 1/2 cup 120g cooked, mashed and tightly packed gold or red potato
  • 3/4 cup packed flat leaf parsley I just tore off a bunch of leaves and pressed them down in cup
  • 3 tablespoons water use a bit more if needed if not using the optional hot sauce
  • Optional for a kick of heat: 2 tablespoons hot sauce so good! (If you don’t want to use hot sauce, then increase the black pepper to 1/2 teaspoon and add 1 additional tablespoon water if needed)
  • To Serve
  • Recommended: Creamy Lemon Pepper Sauce
  • chopped tomatoes
  • avocado

Instructions

  1. Carefully read the instructions as to prepare these falafel correctly. Preheat your oven to 400 degrees. You will first drain and rinse your chickpeas. Spread them out evenly on a sheet pan lined with parchment paper. Roast for 25 minutes. This helps them to give more texture to the falafel instead of just turning into mush like hummus when blended. It also gives a bit more flavor.
  2. In the last ten minutes of roasting the chickpeas, add the chopped onion and garlic cloves (with cloves still in their skins!) to another sheet pan lined with parchment paper and cook them for the remaining 10 minutes. Place the pan on the bottom rack. At this time, you cook your potato. I just cooked a small potato in the microwave (with skin on) and then remove the skin and mash it. Measure a tightly packed 1/2 cup. You can bake the potato if you want, but do not steam or boil as that will make them too moist.
  3. Remove both pans from the oven. Add the chickpeas to a food processor. Process just until there are no more visible whole chickpeas, but do not overprocess it too finely. It should look ground up but kind of chunky with no remaining beans whole