This recipe for falafels uses canned chickpeas. It’s not the traditional way to make falafels, but it is the quick way!Try this low-calorie recipe for falafel‘s baked in oven for a fast weeknight meal. Make sure to see the five different ways to serve these vegan falafels.
Add all of the ingredients for the tzatziki dip (falafel dip) into a food processor, or blender.
Blend until smooth, or slightly chunky depending on your preference. Adding a tablespoon of water at a time until you get to your desired thickness. I like it thick like a dip.￼
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Add all of the ingredients to a food processor, and blend together well.
Scoop out a quarter cup of the mixture to make your first falafel, roll in your hand until it’s a round ball, if you want to make these in fall form place it on the parchment paper lined baking sheet. If you want to make it into a patty gently squish it down in the palms of your hand and then place on the baking sheet. (Will make 8 falafels)
Spray with olive oil, and bake for 25 minutes until crispy and golden brown.
See below for different ways to serve this recipe for falafels baked in oven.￼￼￼￼￼
Add two falafels to a slice of toasted bread.
Topped with tomato, Romain lettuce, red onions, and falafel sauce before topping off with a second slice of toasted bread.
Place a large tortilla, or sandwich wrap on a clean dry surface.
Add two falafels, Romain lettuce, tomato, red onion, and roll up the falafel wraps.
Serve with falafel sauce on the side, you can dip or drizzle it into your falafel wrap.
Falafel Pita / Falafel Gyros:
If using a pita, cut in half and open. If using a you’re a wrap, place it on a clean dry surface.
Add to falafel’s to the pita, or gyro wrap, some Romain lettuce, sliced tomatoes and onions and serve with falafel sauce.
To a plate, add one and a half cups of chopped romaine lettuce, 1/4 cup of cherry tomatoes, sliced onions, and drizzled with falafel sauce.
Top with two falafels, and optional feta cheese.
Falafel Plate / Falafel Bowl:
To 1/4 a plate, add half a cup of chopped romaine. Top with cherry tomatoes, sliced red onions, feta, and a drizzle of the falafel sauce or your favorite balsamic vinegar dressing.
On half of the plate, place three falafels, and falafel sauce.
On the remaining 25% of the plate add 1/3 cup of your favorite Greek rice, or dolmas, or if you’re like me… a second serving of the delicious salad.