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Baked falafel balls.


A recipe for falafel made from cooked chickpeas, baked and not fried in oil. Falafel is naturally vegan and this recipe is also whole-food, plant-based, oil-free, gluten-free, soy-free, and nut-free.
Course Snack
Cuisine Middle East
Keyword chickpeas, falafel, oil-free, plant-based, vegan
Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 330kcal
Author Zana Hrastovsek


  • 1 tin cooked chickpeas drained and rinsed
  • 2 tbsp heaped finely chopped fresh parsley leaves and stems


  • 2 tsp coriander seeds
  • 1 tbsp sesame seeds (*optional)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cumin
  • salt to taste

Flax egg

  • 2 tbsp flaxseed ground
  • ΒΌ cup water boiling


  • Combine ground flax seed and boiling water to create a "flax egg". Let it sit for 10 minutes.
  • Put all the dry spices into a blender, a chopper or a coffee grinder and grind into a powder.
  • Put the chickpeas into a food processor together with chopped fresh parsley and freshly ground spices. Pulse a few times to ground coarsely. Scrape the sides if necessary. (*)
  • Add flax egg and mix to combine.
  • Form the mixture into small balls using one heaped tablespoon of mixture per each ball. Just squeeze the mixture in your hand, then roll out a ball gently between your palms. (*)
  • Bake in an air fryer for 15 minutes on 180 degrees Celsius or 355 degrees Fahrenheit. Bake for up to 20 minutes, if using a regular oven. (*)


  • Sesame seeds are optional, you can omit them if you are on a strict low fat diet.
  • If you don't have a food processor, mash the chickpeas with a fork.
  • This recipe should make approx. 10 falafel balls.
  • Use the fan setting, if your oven has one.