baked falafels and salad in a bowl

Baked Falafel Recipe

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This baked falafel recipe is made with sun-dried tomatoes and is served with a bulgur salad and tahini dressing. It’s a wonderful, vegan recipe!

baked falafels and salad in a bowl

What to Serve with Falafel

The thing about these baked falafels is that it needs a few friends to make them really stand out – always tahini and usually a green salad and sometimes some pita bread. I cannot stress how much you need a tahini sauce with falafel – they are made for each other.  

Baked vs. Fried Falafel

Falafel is typically deep-fried and served in a pita sandwich. Which is, of course, delicious. But in the spirit of eating healthier and not getting oil all over your kitchen, it’s easier to bake falafel at home.

baked falafel ingredients in a food processor

Baked Falafel Ingredients

Falafel Ingredients

  • 1 can (14.5 ounces) chickpeas
  • 2 cloves garlic, minced
  • 1 cup parsley
  • 1 cup cilantro
  • 4 sun-dried tomatoes (packed in oil)
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin

Salad Ingredients

  • 1/2 cup bulgur, uncooked
  • 2 tomatoes diced
  • 3 cups spinach, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • juice of one lemon
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and pepper

Tahini Dressing Ingredients

  • 1 cup of water
  • 1/2 cup tahini

How to Make Baked Falafel

  • Preheat the oven to 375 degrees F (190 C).
  • Combine all ingredients for the falafel in a food processor. Blend until ingredients are combined and sticky enough to form balls.
  • Form small balls (about 2 tablespoons) and then press into discs.
  • Repeat until you have 12 to 14 falafel. Place on a non-stick baking sheet or silpat.
  • Bake for 15 minutes, remove from the oven and flip the falafel. Bake for another 10 to 15 minutes until falafel are golden brown.
  • While falafel are baking, combine the bulgur and 1 cup of boiling water in a small bowl and cover for 15 minutes.
  • Combine the tomatoes, spinach, and parsley in a medium bowl.
  • Combine the lemon juice, olive oil, and garlic in a small bowl and briskly whisk.
  • Drain any excess water from the bulgur and combine it with the tomatoes and greens. Add the lemon dressing and toss to combine.
  • Combine the water and tahini in a small mixing bowl and whisk till they are fully combined.
  • Serve the falafel on the salad with several tablespoons of tahini dressing.

We hope you enjoy this baked falafel recipe.


Yield: 3 servings

Baked Falafel Recipe

baked falafels and salad in a bowl

These baked sun-dried tomato falafels with a bulgur salad and tahini dressing is a wonderful, vegan recipe!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Falafel Ingredients

  • 1 can (14.5 ounces) chickpeas
  • 2 cloves garlic, minced
  • 1 cup parsley
  • 1 cup cilantro
  • 4 sun-dried tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin

Salad Ingredients

  • 1/2 cup bulgur, uncooked
  • 2 plum tomatoes, diced
  • 3 cups spinach, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • juice of one lemon
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and pepper

Tahini Ingredients

  • 1 cup water
  • 1/2 cup tahini

Instructions

  1. Preheat the oven to 375 degrees F (190 C).
  2. Combine all ingredients for the falafel in a food processor. Blend until ingredients are combined and sticky enough to form balls.
  3. Form small balls (about 2 tablespoons) and then press into discs.
  4. Repeat until you have 12 to 14 falafel. Place on a non-stick baking sheet or silpat.
  5. Bake for 15 minutes, remove from the oven and flip the falafel. Bake for another 10 to 15 minutes until falafel are golden brown.
  6. While the falafel are baking, combine the bulgur and 1 cup of boiling water in a small bowl and cover for 15 minutes.
  7. Combine the tomatoes, spinach, and parsley in a medium bowl.
  8. Combine the lemon juice, olive oil, and garlic in a small bowl and briskly whisk.
  9. Drain any excess water from the bulgur and combine it with the tomatoes and greens. Add the lemon dressing and toss to combine.
  10. Combine the water and tahini in a small mixing bowl and whisk till they are fully combined.
  11. Serve the falafel on the salad with several tablespoons of tahini dressing.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 460Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 269mgCarbohydrates: 29gFiber: 10gSugar: 4gProtein: 15g
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3 comments
  1. This looks iNCREDIBLE.

    I am bookmarking this, because as a vegan I never find recipes this filling and beautiful.

    I love love it. Thank you so much for sharing!
    xo
    Krista

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