Heavenly Healthy Baked Falafel

After having made falafel several times using various recipes and trying different methods, I created this recipe, which I am so excited to share with you! It is absolutely scrumptious. These falafel are so tasty and have a crusty outer shell, while being soft and succulent on the inside. They are not like your typical falafel with a heavy cumin aftertaste. They are lighter and more intricate in flavour.

Generally, I think most things taste better when baked, because they don’t have the heavy oily feel that fried foods have and because they are so much healthier. However, these can be fried if this is your preference.

Heavenly Healthy Baked Falafel


1 jar chickpeas, drained & rinsed (220g drained)

1/2 a cup finely chopped fresh parsley

1 large shallot, peeled

1 cup frozen mushrooms

3 tbsp almond butter

2 tbsp tahini

2 tbsp white miso paste

2 tbsp soy sauce

1 tsp Worcester sauce

1 tsp vegetable stock powder

1 scant cup soy flour, plush extra for rolling (chickpea flour works too)

1 1/2 lemons, their juice

A few sprays of olive oil

1 tsp sweet paprika

🍄 Place the rinsed chickpeas and the parsley in a food processor and pulse a few times until you have a texture resembling coarse bread crumbs. Empty the mixture in a large mixing bowl and set aside.

🍄 Place the shallot and the frozen mushrooms in the food processor and pulse a few times, aiming again for a bread crumb texture. Combine with the chickpeas and parsley into the bowl. Mix well with a wooden spoon.

🍄 Mix in the almond butter, the tahini, the miso paste, the soy sauce, the Worcester sauce, the veggie stock powder and the juice of half a lemon. The mixture should be quite wet at this point, as the mushrooms defrost and produce moisture.

🍄 Add the soy or chickpea flour and stir well. This will bring the mixture together and make it pliable.

🍄 Preheat the oven at 200c. Line a baking tray with parchment or silicone paper.

🍄 In a plate, add about half a cup of the flour you used in the mixture. Wash your hands and cover them with a little flour, using it sparingly and, using a spoon for measuring, begin to roll the mixture into balls (size depends on your preference). It will be sticky but doable. I like to drop spoonfuls into the flour on the plate, then shake and excess before rolling them into shape. Place them on the lined tray, with a good distance between them.

🍄 Spray them very lightly with the olive oil and bake in the middle of the oven for 30 minutes, turning them over half way through.

🍄 Remove from the oven and cover them generously with lots of fresh lemon juice. Sprinkle with a pinch of sweet paprika and serve immediately.


You can serve these falafel in a million different ways! Be creative! Some of our favourites are:

– wrapped in pita bread with lettuce, tomato and vegan mustard sauce

– mixed in a tomato sauce and served over pasta

– in a lunch box with some hummus and crudités

– with rice and mushroom gravy

– as they are, simply on their own!

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