Gluten-Free, Vegan Baked Falafel Recipe

When you order falafel from a restaurant or street food stall, it’s hard to know what’s in it and what it’s fried in. Now, don’t get me wrong, I love a good, fried falafel pita (like this one I ate in Paris). But, when possible, I also like to be in control of the ingredients going into my food.

Pita, I love you.

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With this recipe, you’re in the driver’s seat. Use the herbs, spices and flour you want. And, bonus (!): there is no frying required.

Gluten-Free, Vegan Baked Falafel Recipe

makes 10-12 falafel rounds


  • 1/2 cup fresh parsley, chopped (alternative: cilantro, scallions)
  • 1/2 cup onion, chopped (about 1/2 medium onion)
  • 3 garlic cloves
  • 1 1/2 cups dry chickpeas, soaked overnight (or for 3-4 hours)
  • 1 Tbsp ground flaxseed + 1 Tbsp arrowroot flour/starch (or 2 Tbsp gluten-free flour)
  • 2 tsp sea salt
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Pinch of cayenne pepper (optional)


  1. Preheat the oven to 375°F.
  2. Add the herbs, onion and garlic to a food processor or blender to chop. Then, add the chickpeas and pulse.
  3. To the processor or blender, add the rest of the ingredients and pulse until well-combined.
  4. Line a baking sheet with parchment paper. Take a spoonful of your falafel mix, roll it between your hands to make it more compact, then place it on the baking sheet. Press down to make it saucer-shaped. Continue with the rest of the falafel mix.
  5. Bake for 30 minutes, flipping halfway. Add 5-10 more minutes if they aren’t crispy on the outside.

Serve atop a salad or in a pita. Enjoy with a lemony tahini dressing or my parsley pesto.

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