Easy Homemade Baked Falafels

Falafels and I haven’t always been friends. Even when I was a vegetarian, I couldn’t get into falafels. Every one I tried was often too dry or tasted like cardboard. Sadly, it was looking a lot like the falafel train was going to leave without me.

I wanted to like falafels, I really did. They’re such an aesthetically pleasing food and they’re packed with nutritious ingredients. Thus, in my deep desire to enjoy falafels, I decided to give a homemade batch a try.

And magic happened I tell you. There must be something about the homemade touch (and lack of weird shelf-stabilizers) that makes everything better. With fresh ingredients and a lovely blend off spices in my bag, I was now all aboard the falafel lovers train. Will you join me on the falafel lovers train too? Yes? Excellent.

All aboard everyone! It’s time to whip up some easy homemade falafels.

These are so simple to put together and so darn delicious that I’m all set to make them at the beginning of every week and just have them in the fridge. These easy homemade falafels are perfect for adding to wraps, topping salads, accompanying pasta, or dunking into homemade garlic hummus and eating just like that.

AND. They’re baked. Not fried. Yep, these easy homemade falafels just got a whole lot healthier. Keep in mind, they were already super healthy to begin with.

Chickpeas, onion, garlic, parsley, spices. Add to food processor. Pulse, pulse, pulse. Roll into little balls, bake, and tada! You now have a batch of delicious falafels that are crusty on the outside and soft on the inside. Sounds like a perfect falafel to me. Honestly, I think what makes these easy homemade falafels so bright and flavourful is the abundance of fresh parsley. Herbs to the flavourful rescue, as always.

Falafels are traditionally deep-fried, so if you still want that hint of deep-fry-iness, you can gently fry them in a little high quality avocado oil (Chosen Foods avocado oil is my favourite) or coconut oil after they’ve been baked.

As mentioned earlier, these easy homemade falafels are so versatile. You could stuff them in a pita pocket for a traditional falafel sandwich. Or you could tuck them into wraps for a perfect protein boost. Perhaps use them to top salads or grain bowls? Whatever you do with them will be delicious.

I decided to make a pita sandwich with my falafels. I simply took a whole wheat pita, loaded it with homemade garlic hummus, and stuffed it with delicious fillings (chopped lettuce, tomato slices, cucumber, pickles). It was so fresh and so filling.

And so, if you’re looking for an easy, healthy meal, these falafels are definitely the answer. Whichever way you decide to use them, it’s going to be good. After you make these easy homemade falafels once, you’ll never be buying store bought ones ever again!

Also, if you make a batch of these easy homemade falafels, don’t forget to comment and let me know how they turned out. Share a picture on Instagram with the hashtag #thehappinesskitchen as well!

5 from 2 votes

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Easy Homemade Falafels

These easy homemade falafels are made with wholesome ingredients and are so much better than store bought or fast food ones. They're also gluten-free, vegan, and use lots of parsley and spices for bright flavour.

Course Lunch, Main Course

Cuisine gluten free, Middle Eastern, Vegan

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 16 falafel balls

Author Jasmin Meere | The Happiness Kitchen

Ingredients

• 1 14 oz BPA-free can of chickpeas (2 cups or 330 grams of cooked chickpeas)
• 1 small yellow onion (enough to yield 1 cup or 150 grams of diced onion)
• 1 cup (25 g) minced curly parsley
• 3-4 garlic cloves
• 2 tablespoons (30 ml) chickpea (garbanzo bean) flour
• 1/2 tablespoon (2.5 ml) pink Himalayan salt, or to taste
• 1 teaspoon (5 ml) ground cumin
• 1/2 teaspoon (5 ml) black pepper
• 1/2 teaspoon (5 ml) ground corriander
• pinch cayenne pepper
• pinch cardamon

Instructions

1. Preheat oven to 400°F/204°C. 

2. If using chickpeas from a can, drain and rinse in a mesh sieve. Thoroughly pat chickpeas with a towel, trying to get them as dry as possible. 

3. Add all the ingredients into a food processor fitted with an S-blade. Pulse until ingredients come together to form a soft, patty mixture. Don't over process as we don't want the ingredients to turn into hummus. 

4. Scoop out approximately 2 tablespoons (15 ml) of the falafel mixture and roll into a ball. Place on a parchment lined baking sheet. Repeat with remaining mixture. 

5. Bake falafels on middle rack for 45 minutes, or until the falafels are crusty and golden brown and easily peel away from the parchment. If the falafels still stick to the paper when you lift them, they need to cook for a bit longer. 

Recipe Notes

Falafels will keep in an airtight container in the refrigerator for up to 4 days. 

If you don't have a food processor, you can try using a blender. Just make sure to have the speed set on low and don't over process. Alternatively, you can make the falafel mixture by hand by mushing the chickpeas with a fork or masher and finely mincing the onion, garlic, and parsley with a knife. (P.S. I haven't tried these methods, but they're just ideas of what might work) 

Quote of the post: 

“What we think we become”
– Buddha

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