Oven-baked falafels

These vegan, gluten-free falafels are a crowd pleaser. The carrots stop them drying out and because they’re being baked, they don’t need any flour. I served these with dips, oven roasted veggies and flat bread.


Makes 12 – Takes 45 minutes


  • 1 cup dried chickpeas (garbanzo beans), soaked overnight in 6-8 cups water
  • 5-6 cloves garlic
  • 2 handfuls parsley
  • 2 carrots, grated
  • Juice of 1/4 lemon
  • Pinch of salt
  • Cracked black pepper
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander (cilantro) seeds
  • Extra virgin olive oil (optional)


  1. Preheat an oven to 200°C (390°F).
  2. Drain chickpeas and place in a large mixing bowl.
  3. Grate carrots and place in the bowl with the chickpeas.
  4. Using a food processor or blender, add chickpeas, carrot, parsley and garlic and pulse until only few chickpeas are whole, or until desired (this may need to be done in batches).
  5. Move mixture to a large mixing bowl. Add spices and lemon juice and stir well to combine.
  6. Using a tablespoon, scoop heaped quantities of the mixture and use your hands to form into balls, before placing on a lined baking sheet. The falafels will be fragile.
  7. Drizzle with extra virgin olive oil if desired.
  8. Bake for 25-30 minutes or until lightly browned.

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