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Easy Baked Falafel Balls. Delightful. Scrumptious. So good. Low fat. Vegan. Gluten Free. #glutenfree, #recipeideashop

Easy Baked Falafel Balls

Scrumptious vegan, gluten free homemade falafel. Low fat and low calorie. Easy peasy Homemade Baked Falafel.

Course Main Course
Cuisine Mediterranean
Keyword baked falafel balls, falafel; easy baked falafel; chick peas; Mediterranean falafel
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Author Recipe Idea Shop / Lois Carter Crawford based on Opequon Quaker Camp's recipe


  • 1 onion chopped
  • 1/2 cup parsley chopped
  • 1 1/2 teaspoons red pepper flakes
  • 1 1/2 teaspoons salt
  • 2 Tablespoons minced garlic
  • 2 1/2 Tablespoons cilantro chopped
  • 3 15.5- ounce cans of chick peas drained (about 4.5 cups)
  • 1/2 cup gluten free flour
  • 1 1/2 teaspoons baking powder


  1. Sauté the onion, parsley, red pepper and salt until the onion is translucent.
  2. Add the garlic and cilantro and stir. Remove from heat.
  3. In a food processor, combine the chick peas and the onion mixture. Pulse to coarsely grind. Some of it will be relatively smooth like hummus, but leave most of it in bigger chunks.
  4. Add the flour and baking powder and pulse to combine.
  5. Using your hands or an ice cream scoop, roll the dough into walnut-sized balls and refrigerate for at least one hour to allow the dough to set and the flavors to combine.

  6. Bake at 375F degrees for about 40-45 minutes until the falafels are nicely browned.
  7. Let rest five minutes before serving.


Recipe Notes

The original recipe was taken and modified from Camp Opequon’s recipe in Baltimore Yearly Meeting Cookbook of Camp Recipes 2011.