These classic baked falafels are packed with flavour and make the best lunch addition. Crisp on the outside with a hearty center, they’re super satisfying, moreish and so delicious.
These one bowl, flavor packed falafels are the perfect lunch addition. I love layering them in a sandwich with veggies, adding them to a wrap or breaking them up in a salad. Not only do they taste incredible, but they’re super easy and affordable to make too.
Falafels are one of my favourite foods and they’re so versatile. I love making batches of both my black bean & sweetcorn and sundried tomato & butter bean falafels but these simple, traditional falafels are my favourite. And you could even shape the mix in to burgers too!
I bake these falafels to achieve the perfect texture – crisp on the outside with a soft, hearty filling that makes them so addictive. The best thing about making your own is that you can experiment with the flavorings and spice quantities. If you don’t like either coriander or parsley, then feel free to switch them for your preferred herb. My falafels have a fairly mild, traditional flavour – but you could always add a little extra chilli powder to yours.
These falafels are
- Flavour packed
- Fail proof
- So delicious!
And they only require one bowl and 9 simple, affordable ingredients
- Lemon juice
- Ground cumin
- Peanut butter
My favourite way to enjoy these falafels is in a loaded sandwich alongside creamy hummus, mashed avocado and veggies. I love to experiment and add different flavours of hummus, such as my beetroot and walnut or roasted brussel sprout hummus. But they’re equally as delicious with a layer of cruchy peanut butter or drizzle of tahini.
These classic baked falafels are perfect for light lunches, buddha bowls or even as a side dish or protein packed snack.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 10 falafels
- 1 x 400g can chickpeas, rinsed and drained
- 1/2 cup loosely packed fresh coriander
- 1/2 cup loosely packed fresh parsley
- 1 small red onion, chopped
- 1 heaping tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 tsp paprika
- 2 tbsps flour (I used buckwheat)
- 1 tbsp peanut butter or tahini
- Line a baking tray with greaseproof paper and preheat the oven to gas mark 5.
- Add the coriander, parsley and chopped onion to the blender and blitz until chopped.
- Add the remaining ingredients to the blender and blitz until the mix comes together. You still want it to be a little chunky, not completely smooth.
- Using your hands, take a small amount of the mixture and shape in to a round falafel and place on the lined baking tray. Repeat with the remaining mixture until you have 10 falafels – but you can make the smaller or bigger depending on your size preference.
- Place the falafels in the center of the oven and bake for 20-25 minutes, until golden brown and crispy. Flip them over halfway through cooking to ensure that they bake evenly.
- Enjoy warm or leave to cool. My favorite way to serve them is in a loaded Vegan sandwich, layered with creamy hummus, mashed avocado and veggies – but they’re a great buddha bowl or lunch box addition too.
- These falafels will keep in an airtight container in the fridge for up to a week, or I like to make a big batch and freeze them, where they keep for up to 2 months. Simply thaw in the fridge before eating, or reheat in the oven from frozen.