Oven Baked Falafels

Power packed with protein and fiber from chickpeas, these baked (not fried) wheat-free falafels are an amazing compliment to any meal. They can be put into a wrap, placed on a salad or enjoyed alone dipped in the “Tangy Tahini” sauce for a zesty bite!

A recipe by our partner Marni Wasserman.


Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Recipe for 12 Falafels



  • 1 1⁄2 cups cooked chickpeas
  • 1 small red onion, chopped
  • 2 large garlic cloves, chopped
  • 4 tablespoons chickpea, brown rice, or quinoa flour
  • 1 tablespoon ground cumin
  • 1⁄4 teaspoon chili powder
  • 1 tablespoon ground coriander
  • 1⁄2 teaspoon sea salt
  • Ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon ground chia + 3 tablespoons water (makes 1 egg)
  • 1 grated carrot
  • 2 tablespoons dried parsley
  • 1⁄2 cup spelt breadcrumbs (optional)


  1. Preheat oven to 400F. Line a baking sheet with parchment.
  2. Combine the chickpeas, onion, garlic, flour, spices, oil and salt, pulse in a food processor until the mixture is well-combined and smooth.
  3. Form the mixture into 8-12 small balls or patties with wet hands.
  4. Roll each ball in breadcrumbs.
  5. Bake in oven for approximately 30-35 minutes, or until crispy and golden.
  6. Serve in a pita wrap with hummus, tahini sauce or on top of a salad.

Can be kept for up to 4 days in the fridge or 2 months in the freezer.