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My best baked falafel recipe. Vegan and delicious. Do you wonder how to make baked falafel from scratch? It is so simple. Just follow the recipe. And please do not use canned chickpeas for this recipe soaked raw chickpeas makes it taste so much better.  


1 cup dried chickpeas,(200 g) soaked for 5 to 12 hours and drained
(will double in volume while soaking)
1 onion roughly choped
3/4 cup chopped parsley
2 cloves garlic, minced
1/3 cup almonds sticks or roughly choped
1 teaspoon cumin
1 teaspoon salt
The juice of one lemon
1 teaspoon harissa sauce (or 1 tablespoon if you prefer it spicy)
1 tablespoon maple syrup
1/2 teaspoon baking soda
1/2 cup flour


Soak 1 cup chickpeas in water for 12 to 24 hours, rinse thoroughly. They will have doubled in volume which will provide you with 2 cups for the preparation.
Heat the oven to 375°F (190˚C). Drain the chickpeas and transfer them to a food processor. Pulse until it is minced but not pureed, stopping the machine and scraping down the sides if necessary.
Remove the chickpeas and place the rest of the ingredients in the food processor except for the oil and flour. Pulse.
Combine the two parts together, add flour and mix well. Roll the bean mixture into balls then flatten them into thick patties.
Heat the oil in a non-stick frying pan, add the falafels, then quickly fry for 3 mins on each side until lightly golden. Continue to cook for a further 5 minutes in the oven if necessairy.