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Oven Baked Chickpea Falafel

These protein packed falafel are a delicious (and super easy) alternative to shop bought veggie burgers/ falafel. They are made with mostly store cupboard basics, are rich in fibre and beta carotene, and best of all they only take about 10 minutes to prepare!

I like to add cumin, paprika and oregano, but feel free to experiment with a different combination of spices and flavours.


400g can chickpeas, drained (If you don't have chickpeas try using cannelini or borlotti)

40g oats

2 carrots, grated

1/2 tsp each of cumin, oregano and paprika

1/4 tsp chilli flakes (optional)

Salt & pepper to taste

Sprig of fresh parsley

1 egg

4 tbsp *toasted pine nuts (alternatively you can use pumpkin or sunflower seeds)

Olive oil, for brushing

Preheat the oven to 190°C

Place all the ingredients (except the egg and pine nuts) into a food processor and process until thoroughly combined.

Add the egg and process until it is mixed in.

Transfer the mixture into a large mixing bowl and add in the toasted pine nuts. Shape the mixture into patties (this should make about 16 small or 8 larger patties), and place on parchment paper lined baking tray.

Brush the falafel with a little olive oil. Bake in the oven for 25-30 minutes (flipping them over half way through) until they are crisp and golden.

Serve with pita bread, fresh herbs, spinach and tahini, or with a mixed salad and a generous dollop of Greek yoghurt.

* How to toast pine nuts

  • Place pine nuts in a dry frying pan large enough to have them in a single layer.

  • Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).

  • Once they are golden brown, quickly transfer them to a plate to stop the cooking and prevent burning.


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