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!
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!
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.
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?
More Falafel Recipes you'll love
Vegan Oil-Free Oven-Baked Falafel with Cilantro
Equipment
Ingredients
- 2 ½ cups dried chickpeas
- 2 onions
- 4 garlic cloves
- ½ teaspoon cumin
- lemon juice of 1 lemon
- 1 bunch fresh cilantro
- ½ teaspoon cayenne pepper
- ground pepper
- 2 teaspoons salt
- ½ teaspoon baking powder
- ¾ 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
When your defrosted falafel turn out dry, this Falafel Curry recipe is perfect, because they'll get soft again!
Kelly says
Has anyone made these with cooked chickpeas? Whether from the can or that you soaked and then simmered?
Bianca says
You should be able to use soaked and simmered chickpeas in this recipe. You can always adjust the mixture. If it doesn't stick together, add more flour and water. If it's too sticky, add more flour. If you use canned chickpeas, they will be much softer. I have a recipe for falafel with canned chickpeas here.
Natalie says
I’m just cruzing the net looking for some good baked falafel. I love the idea of just putting the balls over a salad with rocket/arugula cause sometimes I just can’t be bothered to make tabouli. Also i love that you kept them as balls so as to preserve the soft inside. I think I’ll take your advice and make double and freeze them, although I wouldn’t bake the extra ones so I can bake them fresh when I feel like them (which let’s face it, will probably be the next day ;) lol). Thanks for the inspiration. :)
Bianca says
Thank you so much, Natalie. I just came back from Israel and I had falafel with a big bowl of hummus and pita bread (another simple way to serve falafel with). Great idea to freeze the falafel before baking, I haven't actually tried that, but it makes sense. :)
Hilary says
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 says
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! :)
Tunde says
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 says
Thank YOU for this awesome feedback! I'm so glad to hear that! <3
Ann Hofbauer says
Best ever!!!! So delicious. Perfect flavor.
Heidi says
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 says
sorry! I meant just cook until soft :)
Lydia says
Hello,
I'm confused; do you cook the chickpeas by boiling them?
Louis says
I've been using this recipe for years and it never disappoints! Thank you sincerely : )