How to Make the Best Vegan Baked Falafels

These baked falafels are a new favorite recipe of mine! I make them with lupini beans instead of traditional chickpeas, and they are INCREDIBLE! My falafels are perfectly crispy on the outside yet fluffy and moist inside, packed with flavor, easy, and relatively quick to make. So if you’ve never had baked falafels before, you’ve come to the perfect recipe to try them finally!

What are falafels?

Falafels are a Middle Eastern dish of traditionally spiced and mashed chickpeas formed into balls or patties and deep-fried or baked. Then typically, they are eaten with or in pita bread. The texture is slightly crunchy and crispy on the outside and grainy, fluffy, and moist on the inside. They are relatively savory and very herbaceous. Falafels usually contain herbs and spices ranging from coriander, cumin, cilantro, parsley, and mint.

I use lupini beans instead of chickpeas!

Falafels are traditionally made with chickpeas. However, I use lupini beans for my baked falafels. Lupini beans are usually eaten as a pickled snack in the Mediterranean. I also love eating them as a snack, and because of this, I decided to give them a go as a chickpea replacement in my falafels. I found the lupini beans gave the falafels a fantastic texture. They made my falafels less mushy on the insides compared to when I use chickpeas. The lupini beans I use are also pickled with a salt and vinegar flavor, and so it adds a lovely extra layer of flavor to my falafels.

My baked falafels are SO easy to prepare!

Falafels may seem like an intimidating recipe to make, but I promise they aren’t! I blend all of the ingredients in my food processor, mold the mix into discs, brush the tops with a touch of olive oil, and bake them until they are crispy crunchy on the outsides. Then, I always eat mine in a piece of pita bread with hummus, lettuce, tomato, cucumber, and vegan tzatziki. I also love making a Greek-style salad with the falafels on top for a slightly healthier meal!

If you make my vegan baked falafels recipe, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

This recipe post is NOT sponsored. However, if you use code ‘chefsummerstorm30’ on bramisnacks.com, you will receive 30% off your entire order. I do not receive any commission if you use my code. This is where I get my lupini beans and hummus for my falafel wrap recipe and Brami wanted to give me a code for you all to use! 🙂

How to Make the Best Vegan Baked Falafels

Author Chef Summer Storm – garden grub

These baked falafels are made with lupini beans instead of traditional chickpeas, and they are super flavorful, crispy, fluffy, and moist! They taste great served in a pita wrap or on a salad!

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Middle Eastern

Servings 10 falafels

Equipment

• Food Processor

Ingredients

 

Falafels

• 1 1/2 cups Brami's Sea Salt & Vinegar Lupini Beans (Roughly 1 1/2 bags, but please still measure them!)
• 1/2 cup yellow onion, small diced
• 3 garlic cloves, peels removed
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 tsp ground cardamom
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp baking powder
• 1 tbsp olive oil, plus more for brushing on top of the falafels
• 3 tbsp all-purpose flour

For One Falafel Wrap You Will Need

• 1 pita bread
• Hummus of choice (I use Brami's Calabrian Pepper Lupini Bean Hummus)
• Romaine lettuce, finely shredded
• Cucumber, thinly sliced
• Tomato, thinly sliced
• Vegan tzatziki (I use Trader Joe's)

Instructions

 

Falafels

• Add all of the ingredients EXCEPT for the flour into a food processor. Blend until the texture resembles a very fine meal.
• Add the flour into the mixture and blend until well combined.
• Line a large sheet pan with a piece of parchment paper.
• Lightly wet your hands with water and mold the falafel mix into ten 2-tablespoon portion discs that are roughly one inch thick and two inches around. (Occasionally damping your hands with water will help prevent the falafel mix from sticking to your hands.) Next, place the falafel discs on the prepared sheet pan one inch apart from each other.
• Place the pan of falafels in the freezer to freeze for 30 minutes.
• Preheat the oven to 475 degrees Fahrenheit.
• Lightly brush the tops of the falafels with olive oil. Place the pan on the middle rack and bake them for 12 minutes. Flip the falafels over, lightly brush the tops with olive oil, and bake them for 13 more minutes.

Falafel Wrap

• To build a falafel wrap, I first place a heavy spoonful of hummus on one-half side. Then, I top the hummus with lettuce, tomato, cucumber, a sprinkling of salt and pepper, three falafels, and vegan tzatziki. The amounts of each ingredient are a personal preference!

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