Baked Falafel

This recipe come to us via Marni Wasserman from Marni Wasserman’s Food Studio and Lifestyle Shop.


  • 1½ cups cooked chickpeas
  • 1 small red onion, chopped
  • 2 large garlic cloves, chopped
  • 4 tbsp chickpea, brown rice, or quinoa flour
  • 1 tsp ground cumin
  • ¼ tsp chili powder
  • 1 tbsp ground coriander
  • ½ tsp sea salt
  • ground black pepper to taste
  • 2 tbsp camelina oil
  • 1 tbsp Navitas round chia + 3 tablespoons water (makes 1 egg)
  • 1 grated carrot
  • 2 tablespoons dried parsley
  • ½ cup Shasha spelt breadcrumbs (optional)


Preheat oven to 400F. Line a baking sheet with parchment.

Combine the chickpeas, onion, garlic, flour, spices, oil and salt, pulse in a food processor until the mixture is well-combined and smooth.

Form the mixture into 8-12 small balls or patties with wet hands. Roll each ball in breadcrumbs.

Bake in oven for approximately 30-35 minutes, or until crispy and golden.

Serve in a pita wrap with hummus, tahini sauce or on top of a salad.

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