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Vegan Oil-Free Oven-Baked Falafel with Cilantro

These vegan oil-free oven-baked Falafel with Cilantro will knock your socks off! They are super easy to make, healthy and freeze well! So make a big batch!

Oil-Free Oven-Baked Falafel With Cilantro in a wooden bowl

I simply love Falafel! When I’m in the city and looking for a quick snack I often opt for a falafel wrap, but when I’m at home I want to make a healthier version, also I’m not too keen on frying because of the enormous amount of oil one needs, so an oven-baked alternative is the way to go! These Falafel with Cilantro are gluten-free, vegan (duh! obviously) & completely oil-free!

Falafel mixture and a few falafels on a baking tray

Since my boyfriend brought home a cilantro-plant, I’ve been putting cilantro on pretty much anything and I love it! In the beginning, I had a hard time liking cilantro and now I can’t stop eating. I even snack plain cilantro leaves when nobody is looking! Of course, I had to put cilantro in the falafel as well! It’s such a delicious combination. If you don’t like cilantro feel free to leave it out or to substitute it with parsley.

Falafel before and after baking

Getting the Falafel mixture right is sometimes a bit tricky – but you can simply add in more water & chickpea flour until you can form the little Falafel balls.

I like to eat my Falafels in Wraps, in Curries, even in Burgers, snack them in between, on couscous or on a salad. How you do you prefer to eat your Falafel? 

Homemade falafel from the inside

Oil-Free Falafel in a bowl and on a salad

More Falafel Recipes you’ll love

Vegan Oil-Free Oven-Baked Falafel with Cilantro

Elephantastic Vegan
These vegan oil-free Oven-Baked Falafel with Cilantro will knock your socks off! They are super easy to make, healthy and freeze well! So make a big batch!
4.72 from 7 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Mediterranean, Vegan
Servings 55 Falafel
Calories 41 kcal

Ingredients
 
 

  • 2 1/2 cups dried chickpeas
  • 2 onions
  • 4 garlic cloves
  • 1/2 teaspoon cumin
  • lemon juice of 1 lemon
  • 1 bunch fresh cilantro
  • 1/2 teaspoon cayenne pepper
  • ground pepper
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 3/4 cup besan/chickpea flour
  • 1 cup water

Instructions
 

  • Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
  • On the next day, preheat the oven to 400°F/200°C.
  • Peel the onions and garlic cloves. Put them in a food processor and chop.
  • In a non-stick pan, add the chopped onions, garlic & cumin, put the lid on and let them cook until soft on low heat for about 10-15 minutes while stirring occasionally.
  • Meanwhile, drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don't want to make hummus). In one batch add in the cilantro to chop it as well. Repeat until all the chickpeas are broken up. Transfer everything to a huge bowl.
  • Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the softened onions and garlic. Mix well.
  • Add in the chickpea flour and water.
  • Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and water.
  • Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
  • Enjoy them on a salad, couscous, in wraps, curries or whatever you can think of!

Notes

They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient ;)
When your defrosted falafel turn out dry, this Falafel Curry recipe is perfect, because they'll get soft again!

Nutrition

Calories: 41kcalCarbohydrates: 6gProtein: 2gSodium: 88mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 0.7mgCalcium: 13mgIron: 0.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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[Kitchen Hacks] Keep Lemon Slices in the freezer for immediate Lemon Water
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Recipe Rating




Lydia

Tuesday 17th of September 2019

Hello,

I'm confused; do you cook the chickpeas by boiling them?

Heidi

Tuesday 4th of June 2019

What do you mean by *glaze* the onions. the only glazing I know equates to caramalising (using sugar)...which is, I am sure, NOT the effect you are going for here! As I see no oil in the ingredients, I am wondering if you mean glaze as 'dry-frying'?

Bianca

Saturday 15th of June 2019

sorry! I meant just cook until soft :)

Ann Hofbauer

Sunday 21st of April 2019

Best ever!!!! So delicious. Perfect flavor.

Tunde

Sunday 20th of January 2019

Hi Bianca, I have to tell you, I tried MANY falafel recipes and never had a result I was satisfied with... so I was a little bit nervous when I gave this recipe a go, BUT how lucky I am that I did! I didn't even have anything left to freeze! LoL These falafels are amazing! Thank you for this recipe and thank you for making my day! :)

Bianca

Monday 28th of January 2019

Thank YOU for this awesome feedback! I'm so glad to hear that! <3

Hilary

Sunday 12th of August 2018

These look great, but I prefer flatter falafel as opposed to round balls. Do you think I can flatten them and the cooking time would still be the same?

Bianca

Thursday 16th of August 2018

You can absolutely press them flatter. The cooking time will probably be a bit less (3-4 minutes less), it depends on the height of the falafel. Just keep a close eye on them and you'll be fine! :)