Baked Falafels

Baked Falafels
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Prep Time: 20 minutes

Cook Time: 45 minutes

Baked Falafels


  • 1-1/2 teas flax seed meal (see notes)
  • 2 Tab cold water
  • 2 15-oz cans of chickpeas - rinse and drain well
  • 3 cloves of garlic, chopped
  • 1 small yellow onion, chopped
  • 1/2 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1 teas cumin powder
  • 1 teas Himalayan salt or Atlantic sea salt
  • 1/4 teas black pepper
  • 1/4 teas sweet or hot paprika


  1. Preheat oven to 380 degrees
  2. Place flax seed meal and water into the bottom of food processor and let sit for a couple of minutes to create "flax egg"
  3. Add the rest of the ingredients to food processor
  4. Blend, scraping down sides and stirring as needed with a spatula
  5. Form into small balls and place on baking sheet lined with parchment paper
  6. Bake in oven for a total of 45 minutes, turning half-way through


TIP: You can make the recipe in advance and refrigerate overnight. The next day form into balls and cook as describe above.


- Grind flax seeds in a spice mill, mortar and pestle, coffee grinder, in a NutriBullet (using the milling blade), etc.

- 3/4 teas of flax seeds will make approximately 1-1/2 teas of flax seed meal

- The oils in ground flax spoil easily so only grind what you need at the time. Leftover ground flax should be stored in the freezer.