Crispy little pillows of deliciousness! This Easy Vegan Baked Falafel recipe is the only one you’ll need. It has great texture, bold flavors and the most amazing tahini dipping sauce.
Easy Vegan Baked Falafel is one of those recipes that I believe is a staple for any Vegetarian, Vegan or anyone really since they are so tasty, full of protein and fiber and so fun to eat! I have made these many times but this time I added a tahini dipping sauce and it took them to a whole new level.
This Easy Vegan Baked Falafel recipe contains one of my favorite flavor combinations which is chickpeas, garlic, lemon and parsley. It is such an amazing blast of flavor and it wins every time! You get that hit of the garlic, tangy lemon and herby parsley, a true marriage of great flavors all in one recipe. My kids even eat these and I am keeping my fingers crossed that the dipping sauce gets a thumbs up as well.
A super easy Vegan Baked Falafel recipe you can prep in advance and cook when you are ready. I actually prefer to eat falafel right after it has been cooked since it is so crispy on the outside and warm and soft on the inside. Plus the bold Flavors coupled with the cool nutty tahini sauce is everything I want in a snack like this. But you can also cook them and store them in the fridge. They reheat nicely in a cast iron skillet at medium heat with a lid for only a few minutes.
How to make Easy Vegan Baked Falafel
I pretty much always have these main ingredients on hand so I can easily make these in no time at all! Fresh whole ingredients are my jam for sure!!!
- Panko bread crumbs
Falafel is so versatile!
You can use it for additions to sandwiches, buddha bowls or just as side with your favorite soup. Perfect for entertaining a large crowd and I think I will be making these over the holiday’s for my family since I am sure they will go fast!
To make these you simply pop the ingredients into the food processor and the base is done. The texture is sturdy enough to form into patties or balls, whatever your preference is or any shape you like.
Cover the batter and refrigerate it up to 2 days in the fridge or you can form them, cover and store them. Letting the batter cool in the fridge covered for a few hours really helps them hold their shape when you cook them.
You can bake them, but I lightly pan-fried them and they came out pretty perfect. They only needed about 2 minutes per side. I whipped the dipping sauce together and it is so good! It could also be used as a salad dressing. Love a double duty recipe!
My husband was traveling this week for work. I told him I perfected my falafel recipe and added a dipping sauce and he was very excited to come home and try them! He really loves falafel, one of his fav’s so I was on a mission to make the best version he has ever had. Here’s to hoping my mission was accomplished.
For the falafel:
- 1 15 oz can chickpeas drained and rinsed
- 2 lemons
- 2 cups freshly chopped parsley
- 4 cloves of garlic roughly chopped
- 1/2 cup panko breadcrumbs
- 3 tablespoons flour (use any kind you prefer)
- 1 tablespoon cumin
- 1 tsp baking powder
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Cooking spray
- Grape seed oil (about 2-4 tablespoons)
- salt and pepper to taste
For the tahini dipping sauce:
- 2 tablespoons Tahini
- 1 tablespoon olive oil
- 1 lemon
- 1 tablespoon crushed garlic or garlic paste
- 1 tablespoon maple syrup
- Salt and pepper to taste
For the Falafel:
- Combine the chickpeas, garlic and parsley in a food processor and pulse until combined
- Add in the cumin, chili powder, flour and baking powder and pulse to combine all of the ingredients.
- Add in the juice of the two lemons, olive oil, bread crumbs and salt and pepper, pulse to combine until it creates a dough like texture that you can form. I like to take a small amount and try to form it into a small marble size ball to test it out.
- Place the falafel mix in a bowl, cover and refrigerate for a least 2 hours. You can also form the dough into patties and refrigerate for 2 hours before cooking. This helps them hold their shape better.
- Spray a cookie sheet with cooking spray, remove the falafel mix from the fridge and form into patties. I got about 12 nice size patties using an ice cream scoop to ensure they were all a similar size.
- Add 2 tablespoons of the grape seed oil to a medium skillet and heat it to medium heat on your stove. Place the formed falafel patties into the pan, about four at a time.
- Cook for about 2 -4 minutes (depending on size) on each side, until crispy and light brown on both sides, remove the falafel from the pan and place on a paper towel to cool. Continue the process until you have cooked all of the falafel patties adding more oil to the pan as needed in between batches.
For the tahini dipping sauce:
- Add all of the ingredients to a mixing bowl and whisk until it forms a loose sauce. Add water if needed to thin it out.
- Place the falafel on a serving dish with the dipping sauce and there you have it. My Most Amazing Falafel recipe!
These store great in an airtight container in the fridge for up to 3 days but I bet they won't last that long, ha ha!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 17g Saturated Fat: 2g Cholesterol: 0mg Sodium: 306mg Carbohydrates: 36g Fiber: 4g Sugar: 3g Protein: 8g