Baked and Healthy, Eggless Baking

Baked Falafels | Easy GF and Vegan Bakes

In the last of the baked-not-fried series, I have this Baked Falafels. This is the third element of the Lebanese / Middle Eastern spread that was served with Baked Pita and Beetroot hummus. The kids and the husband loved it a lot,and although it was too much prep work for a day, I guess the smiles made my day.

So, sit back and enjoy the guilt-free Baked Falafels. Originally these are round in shape and deep fried, but these were flattened a bit to bake it thoroughly. This is a great proteinicious and GF / Vegan snack so it makes a meal by itself. I haven’t frozen these baked ones, but I am sure they keep well for a week.



Indulge in this as well as the rest of the meal on a lazy weekend while I see you on the other side of this weekend with a new theme. So far on the Bakeathon running all this December:


Pepper Sev
Masala Buns
Bhindi Kurkure
Pita Bread
Cornflakes Chiwda

Other recipes with chickpeas are:

Kabuli Channa Pulao – Gluten free and Vegan | One Pot Dish | Easy Lunchbox recipes

Chickpeas + Sweet potato salad

Moroccan Harira

Tikki Choley chaats 

Punjabi Chole

Similar Tikki / Kebab varieties:

Baked Seekh Kebab

Corn Cheese Pepper Kebab

Sattu aur Palak ke Kebab

Baked Hara Bhara Kabab
Dahi Ke kabab
Moong dal Seekh Kebab
Nawabi Kabab
Baked Mixed Kabab platter
Baked Corn Panner Kabab


Prep time : 25 mins ;  Bake time : 20-22 mins per batch; Makes  : about 1 dozen Falafels (medium sized)

What you need:

  • Cooked and drained chickpeas ( soaked and cooked previously) – 2 cups (1 cup = 200 ml)*
  • Tahini paste – 1 tsp (I used roasted sesame)
  • Garlic – 4 to 6 pods (adjust to taste)
  • Salt and pepper – to taste
  • Coriander leaves – 3 tbsp (finely chopped)
  • Coriander powder – 2 TBSP
  • Garlic powder – 1 tsp
  • Onions – finely minced – 5 TBSP
  • Olive  Oil – 3 TBSP + 2 TBSP (to baste)

*if making from scratch, soak 1 cup of chickpeas for 8-10 hours. Cook with a little salt till soft and slightly mushy. Drain and use. 1 cup of dry chickpeas will render about 1.75-2 cups of cooked chickpeas, so soak accordingly. 

How to:

  1. Preheat oven to 200/210 C. Line a baking sheet.
  2. In a food processor, first add the boiled chickpeas, salt, tahini, garlic and mince well. 
  3. Now add the rest of the ingredients except onion and coriander leaves and slowly blend to a thick doughy paste.
  4. Add the onions and coriander, mix well and set aside for 5 mins. 
  5. Pinch out equal portions of the chickpeas mix, flatten them into tikki / kebab kind of falafels. 
  6. Place in a greased tray. Finish with the rest of the falafels.
  7. Baste them with oil (or use baking spray, but they need to be well greased on all sides)
  8. Bake for 8-10 mins on one side, flip and bake over on the other till slightly dry yet crispy
  9. Cool on a baking rack. 
  10. Serve warm with Pita, hummus and a salad



This is part of the Bake-a-thon 2017


    An InLinkz Link-up




  1. Wow the whole concept sounds fantastic Kalyani, those falafels surely look so nicely done!..Looking forward to the next theme..

  2. Love the idea of baking the falafels, makes them less guilty… the whole meal looks scrumptious…

  3. cookingwithsapana

    Wow baking the falafels sounds super interesting I once bookmarked a similar recipe but never got try. I should go for it.

  4. vaishali sabnani

    Enjoying baked falafel guilt free , wow ! This surely must have been a treat .

  5. Priya Suresh

    Baked falafels looks guilt free, can munch them without any fuss, that falafel pita sandwich looks fabulous.

  6. Chef Mireille

    what a healthy version of falafels

  7. Love the baked falafel. They must taste awesome. Will love some with pita.

  8. Mayuri Patel

    I love Baked falafels especially when adding them to a salad bowl. So healthy and one can enjoy them guilt free. It would also reduce the number of calories if used as a burger filling.

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