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Easy Baked Vegan Falafel Recipe with Canned Chickpeas

Baked Vegan Falafel Recipe with Canned Chickpeas


  • Author: Nele Liivlaid
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 falafel balls 1x

Description

You’ll love this baked vegan falafel recipe with canned chickpeas, if you’re into healthy oil-free plant-based treats. My simple falafel balls are full of flavour and have perfect consistency despite being gluten-free.


Scale

Ingredients

  • 2 cans unsalted chickpeas, drain and rinse
  • ½ cup (50g, 1.8oz) grated or processed raw cauliflower
  • 1 tbsp. ground chia seeds
  • 1 tsp. turmeric + 1 tsp. Indian spice mix (or 2 tsps. curry powder)
  • ¼ tsp. smoked paprika
  • 1 tsp. Himalayan salt (or less)
  • Black pepper to taste
  • 1 small onion
  • 2 medium or 3 small garlic cloves
  • 3 tbsps. (45g, 1.6oz) water
  • Handful of fresh parsley leaves

Instructions

  1. Start by properly rinsing and draining canned chickpeas. Then, peel and roughly chop onion and garlic and grate or process raw cauliflower.
  2. Next, add the chickpeas, ground chia seeds, cauliflower, spices, Himalayan salt, black pepper, onion and garlic into food processor. Process until you have fine crumbs. Scrape sides whenever necessary.
  3. Finally, add water and fresh parsley. Process again, until you have homogeneous batter, but avoid mashing it up too much. Let the batter sit for 5 minutes to let chia seeds absorb water.
  4. Then, line baking sheet with parchment paper and start shaping about 40-gram (1.4oz) falafel balls with your hands. You’ll have 16 balls. Place them onto baking sheet and bake at 190°C (375°F) for 25 minutes + additional 5 minutes with fan on. Let cool a bit not to burn your mouth and let the flavours set.

Notes

One ball has 3.2 GL points.

  • Method: Baking

Nutrition

  • Serving Size: 1/16 of recipe
  • Calories: 108 kcal
  • Sodium: 80mg
  • Fat: 1.8g
  • Carbohydrates: 14.4g
  • Fiber: 3.6g
  • Protein: 6.62g

Keywords: baked falafel ball

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