Baked lemon mint falafel (vegan, gluten-free)

Boy, do I have a treat for all of you today! I cannot get over how easy this recipe is…and how delicious it tastes! And unlike most traditional/restaurant falafel, these tasty spherical patties are baked not fried. Over the past few years, falafel has become a poster child for vegetarian eating, mainly due to the growth of the Maoz Vegetarian restaurant chain, popping up on street corners in almost every major city. As a satisfied beneficiary of this falafel boom, I was inspired to try out a recipe of my own. And so today’s post was born…

Baked Lemon Mint Falafel (vegan, gluten-free)
Subtle hints of lemon and mint add a refreshing kick to the typical Middle Eastern falafel spices…
1 15.5 oz can chickpeas, drained
1/4-1/2 of a small-medium red onion
2-3 garlic cloves
Heaping tablespoon fresh parsley
2 tablespoons fresh mint
Juice and zest of 1 lemon
1 teaspoon coriander
1/2 teaspoon red pepper flakes
Ground black pepper to taste
2-3 tablespoons gluten-free flour (I used quinoa flour but any flour would do!)
1/2 teaspoon baking powder

Preheat oven to 375 degrees Fahrenheit. Combine chickpeas, red onion, and garlic in a food processor and process until a thick, well-mixed paste forms. Add parsley, mint, lemon juice and zest, coriander, and red pepper flakes. Pulse until everything is combined. Transfer to a small bowl and mix in the flour and baking powder. Form into small ping-pong shaped balls and place about 1 inch apart on a greased baking sheet (you should be able to make around 15 balls). Bake for 20-23 minutes, flipping over at the halfway mark. Remove from oven and enjoy warm or cool!


This falafel would be delicious dipped in hummus as an afternoon snack or eaten in a pita sandwich with red onion and tomato. I’d love to hear what you come up with! 🙂