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Baked Falafel

A Mediterranean favorite (but plant-based)! Pair it with falafel or with your favorite fresh veggies.


1, 15oz can chickpeas (drained and rinsed), or 1½ cups cooked

4 cloves garlic, finely chopped

½ cup raw, unsalted cashews

½ cup fresh parsley

½ tbsp ground cumin

½ tsp salt

3 tbsp olive oil

2 tbsps chickpea flour


  1. Add the parsley, garlic and cashews to a food processor and blend into a smooth consistency. Add chickpeas, cumin, oil and salt and pulse a few more times. Maintain course consistency.

  2. Transfer to mixing bowl, add in flour and mix into a dough thick enough to shape into balls. If it's still too sticky, add more flour.

  3. Spoon out about 2 tbsps of the dough and shape into a ball, then slightly flatten. Repeat until all the dough is used.

  4. Preheat oven to 375. Line a baking sheet with parchment paper and add falafel discs.

  5. Bake for 15-20 mins, then flip and bake for an additional 15 mins.

  6. Serve in pita with fresh tomatoes, cucumbers, lettuce, hummus and Plant-Based Tzatziki sauce.

** To fry: Heat a large, skillet to medium heat and add cooking oil. Add the falafel discs to hot oil and fry until golden on each side.

Yields about 8 falafel balls.

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