Make Ahead

baked falafel (vegan meal prep)

by:
September 16, 2020
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0 Ratings
baked falafel (vegan meal prep)
Photo by Carissa Erzen
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 12
Author Notes

I LOVE making falafel because they are an easy way to meal prep for some vegan protein. And when you bake them, instead of frying them, they are the key to simple and healthy meal prep! Just blend, shape and bake.

Falafels are pretty versatile, depending on the spices you like. And the toppings are endless! I like my falafel with hummus and pita bread and some sort of salad, either cucumbers or tabbouleh. You can even make a falafel bowl, a falafel wrap, a falafel salad, whatever suites your fancy! —Carissa Erzen

What You'll Need
Ingredients
  • 2 cups cilantro
  • 1 cup red onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1 teaspoon cumin
  • 1 teaspoon za’atar
  • ¼ teaspoons red cayenne
  • ½ teaspoons ground cloves
  • 1 pinch salt & pepper
  • 15 ounces chickpeas (one can)
  • ¼ cups panko bread crumbs
  • 1 tablespoon extra virgin olive oil, for brushing
Directions
  1. Preheat the oven for 450°F. Drain the chickpeas and give them a rinse in water. Let the chickpeas drain in a strainer over a bowl or sink while you get the rest of the ingredients ready.
  2. Combine everything in a food processor except the chickpeas, panko bread crumbs and olive oil. Pulse until it is all finely chopped.
  3. Add the chickpeas and pulse until it forms a thick and chunky paste. Scrape everything from the food processor into a mixing bowl. Add the panko bread crumbs and stir everything to combine.
  4. Form the mixture into balls, using about 2 Tbsp each to form 12 balls. Arrange them on a baking tray as you form them. Use the palm of your hand to flatten each ball slightly, so the tops and bottoms of each falafel are flat.
  5. Brush some olive oil on each patty. Bake for ~ 20 to 25 minutes, until they are crisp. Flip them all over halfway through baking. Enjoy!
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1 Review

halfdani
halfdani September 25, 2020
This tastes pretty good, but I'd say that in texture it's more a veggie patty than falafel. To be expected with it being baked, but there's no way to reach a similar level of crisp and airy when baking.

My suggestion here is to convert to convention baking at 425-430F and flipping every 10 minutes or so until crisp (about 20 total). Thanks for the recipe!