If you couldn’t already tell, falafel is one of our absolute favorite Middle Eastern dishes (see exhibits A, B, C, D, and E).
And although these falafel are amazing on their own, adding them to pita wraps with hummus and greens brings them to the next level. Plus, they’re incredibly simple to make — coming together in just 30 minutes.
Origins of Falafel
The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen.
While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both. What’s not to love?
Those looking for a deeper dive into the much-debated history of falafel can find more information here and here.
Origins of Hummus
Like falafel, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th century cookbooks (source).
Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years.
Hummus bi tahini (but often just referred to as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s now gained popularity throughout the world.
Those looking for a deeper dive into the history of hummus can find more information here and here.
How to Make Falafel Wraps
These falafel are packed with flavor (hello, garlic and cumin!), loaded with fiber and protein from chickpeas and oat flour, and have plenty of green vibes from fresh kale! The result is a quick-and-easy, delicious falafel that’s secretly good for you.
This recipe is made using a food processor, and once the falafel is formed into patties, it’s ready for cooking!
Unlike traditional falafel, which is deep-fried, this version is lightly fried in a skillet until gently browned on both sides. The result is a crispy outside and tender (not dry) center. Serious yum.
In a matter of minutes, it’s time to assemble your wraps. We like to use pita bread for the wrap, lettuce for greens, and hummus for extra flavor.
But the possibilities are endless…think Vegan Tzatziki, 3-Ingredient Tahini Sauce, or even Habanero Hot Sauce!
We hope you LOVE these falafel wraps. They’re:
Flavorful
Satisfying
Simple to make
Healthy
Versatile
& SO tasty
These wraps would make the perfect weeknight dinner or even picnic meal! Serve the falafel on their own, or pair with our Grain-Free Tabbouleh Salad or Simple Baba Ganoush for extra veggies. Mediterranean-inspired Mondays anyone?
Need more serving inspiration? Check out our Ultimate Mediterranean Bowls, Chickpea Shawarma Salad, Greek Goddess Bowls, and 5-Minute Microwave Hummus!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Kale Falafel Hummus Wraps
Ingredients
- 4 cups loosely packed kale, stems removed and torn
- 4 large cloves garlic, skins removed (4 large cloves yield ~2 Tbsp or 12 g)
- 1 15-ounce can chickpeas, rinsed and drained (~1 ½ cups as recipe is written)
- 1 ½ Tbsp tahini
- 3 Tbsp fresh lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/4-1/2 cup oat flour (ground from rolled oats // or all purpose if not gluten free)
- 2-4 Tbsp avocado or olive oil (for cooking)
FOR SERVING
- Hummus (or store-bought // for topping)
- 4 medium pitas (white or wheat // sub rainbow chard for gluten-free option)*
- Greens of choice (such as fresh parsley or lettuce)
Instructions
- Add kale and garlic to a food processor and pulse to chop into small bits. Then add chickpeas, tahini, lemon juice, cumin, and salt and pulse to combine. Mixture shouldn’t be puréed, just combined.
- Once incorporated, transfer mixture to a medium mixing bowl (or stir directly in food processor) and introduce 1/4 cup oat flour (amount as original recipe is written // adjust if altering batch size). Add oat flour another 1 Tbsp (5.6 g) at a time until the mixture is thick enough to handle — adding roughly 2-4 Tbsp.
- Taste and adjust seasonings as desired. I added a touch more salt, cumin, and lemon juice. Scoop out heaping 2-Tbsp portions of falafel dough and use your hands to form them into approximately 1/2-inch thick patties. As written, recipe makes ~9 falafel.
- NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and cook as instructed!
- Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp oil (or lesser end of range if adjusting batch size). Swirl to coat pan. Add 4 falafel (or however many will fit comfortably) to the pan at a time.
- Cook until browned on the bottom, checking at the 2-minute mark to ensure they’re not over-browning. If they are, slightly reduce heat. Flip once they’re deep golden brown — about 3-4 minutes. Cook until the other side is golden brown as well.
- To assemble, lay pita (or chard) flat, top with 2-3 falafel, a healthy spread of hummus, and greens or herbs, and roll up. Secure with a toothpick or wrap with parchment or foil for easy handling. Store leftover falafel covered in the refrigerator for up to 4-5 days and reheat in a 350 degree F (176 C) oven. See freezing instructions in step 4.
Video
Notes
*Nutrition information is a rough estimate calculated with lesser amount of oat flour and avocado oil and 2 Tbsp hummus, one medium-sized whole wheat pita, and 1 cup mixed greens per wrap.
Pia says
Hello,
I think this is the first of your recipes that didn’t work out as I had hoped. I used spinach in place of kale, but had to add quite a bit of flour. They ended up tasting like flour, not sure why.
However, I might try again and I have some frozen, will have to figure it out as I really like the idea
We’re so sorry it didn’t work well, Pia! Other readers have reported success using spinach, but we haven’t tested it ourselves. Perhaps it had too much moisture?
Danika Skale says
Do you think I could bake these? With a healthy amount to spray coconut oil? 400 10/ per side?
Hi Danika, we think the falafel could be baked! We’d suggest trying 20-30 minutes at 375 F. Let us know how it goes!
Kelley L Fearnbaugh says
I made the fafala with spinach instead of kale. It turned it great.
We’re so glad you enjoyed it, Kelley! Thank you for sharing! xo
Natalie says
I would love to make this but I cannot tolerate oats or oat flour even if gluten free. What gluten free flour or combo is a good sub with the characteristics of oat flour? thanks!
Hi Natalie, we’d suggest using a gluten-free all-purpose flour, such as our 1-1 GF blend. Hope you enjoy it!
Bridget says
Needed much more flour than indicated. Mine turned to mush. What a shame was so looking forward to these for dinner. Took way too long for something that failed. Maybe I’ll try again with more flour as some comments have already indicated.
So sorry this one didn’t work out for you, Bridget. Did you end up using oat flour or all-purpose flour?
Amy Marmara says
These are seriously amazing!! I am in love!!! So quick and easy to make. These will become a regular at my house.
We’re so glad you enjoyed them, Amy! Thanks so much for sharing! xo
Daphne Escobar says
Wow! I really love and miss eating falafels and this was perfect and really easy to make!! I wish I had a bigger food processor but my little food processor did the job if really chopped the kale perfectly . This wa sooo yummy my husband even loved it and he is a picky eater ! Especially making the garlic dill sauce !!!! Was a game changer !! I will definitely be making this again and now I can finally satisfy my Mediterranean cravings !!! Thank you for making this so easy and very healthy
We’re so glad you and your husband enjoyed them, Daphne. Thanks so much for the lovely review! xo
Colleen says
These look delicious! Can you use frozen kale in place of the fresh?
Hi Colleen! We haven’t tried it but we think it would work, though it might add a bit more moisture than fresh. Let us know how it goes!
Janice says
This recipe didn’t work for me. Maybe I didn’t use enough oat flour. They were too mushy. I had to take them out of the oil and stuck them in the oven for 25 minutes hoping they would firm up. No such luck. I ate a couple and tossed the rest. I guess I prefer traditional falafel.
Hi Janice, sorry to hear the texture wasn’t quite right. More oat flour should do the trick if you decide to give it another try!
Jane says
Loved this! Made the recipe as written, though perhaps my patties were a bit smaller? And I didn’t use these in wraps, just served them alongside a tossed salad with hummus and warm gf pitas. Anyway, they were easy to make and quite delicious!
Will definitely make again, highly recommend.
Lovely! Thank you for sharing, Jane! xo
Jane H says
Thank you! I have tried so many recipes for falafel, in most cases ending up disappointed. These were perfect for me, in terms of texture, flavor, spices, etc. I cooked them in the air fryer, spraying both sides with olive oil and cooking at 350 degrees for 20 minutes (turning halfway through). I will probably cook them at 400 degrees next time to get a bit more crunch on the outside. I liked the first batch so much that I made a second so I can freeze a few to have on hand.
Woohoo! Thanks so much for the great review and for sharing your experience, Jane!
Danielle says
This is exactly what I was looking for to use with whatever leaves and veggies I receive weekly in the local farmer’s box.
Last week, I did the original recipe which is excellent, but this week I did it with three medium zucchinis and dandelion leaves. I had to add more oatmeal flour, which I mixed with grounded buckwheat grains. This was really delicious. Thanks to your team 😊
Love your creativity with the recipe, Danielle! Thank you for sharing! xo
Rachel Harad says
I commented earlier but forgot to add rating… 5 stars!!!
xoxo!
Rachel Harad says
I made these last night. I was always afraid to make falafel because it seemed too complicated. Not anymore! These were easy and delicious. I subbed spinach for the kale because that’s what I had – so yummy! Thank you for a wonderful, easy recipe!
Yay! We’re so glad you enjoyed the recipe, Rachel. Thank you for sharing! xo
Julie Morrison says
This is a fabulous recipe especially with her 4-ingredient dill sauce. I need to put more oat flour in to make them a little firmer and will also figure out how bake them to avoid the oil…
Oona says
These are so delicious!! I’ve made them twice so far. For anyone who doesn’t like cumin, my mom really hates cumin, but the amount in the recipe is not too much for her. It’s delicious with hummus, lettuce and a drizzle of tahini
Great! We’re so glad you and your family enjoyed them, Oona. Thank you for sharing! xo
Mélissa Mancuso says
This recipe looks so simple and delicious!! Do you think I could replace the kale with chard? Thank you!!
That could work! We’d suggest leaving the stalks out to prevent it from adding too much moisture. Let us know if you try it!
Sara says
I’ve made these falafel twice now – once to go with the Ultimate Mediterranean Bowl, and once for these wraps, and both times they were super easy and delicious! These are definitely going to become a staple of mine – I’m already excited about making big batches this summer.
Perfect for batch cooking! xoxo
Lucinda Tyrrell says
loved the Shawarma Cabbage with green chutney. I used Brussel sprouts halved one time as well. Delicious. (Canberra, Australia)
Wonderful! Thank you for sharing, Lucinda! xo
Mary says
Thank you for this great recipe! I do have a question! If I do not want to use oil to fry the falafel do you have any suggestions?
Thank you!
Hi Mary, You can try baking them! We’d suggest using this recipe as a reference. Hope that helps!
Elsa says
Hi there! Can I use baby spinach instead of kale?
Yum, definitely! Let us know what you think if you give it a try! xo
Kelley says
I made these last week and they were delicious! I doubled the recipe and froze half. Since I had a ton of leftover kale, I had the falafel over a mix of kale and lettuce (massaged with olive oil and lemon), with red onion and homemade hummus. So yummy! Thank you, I love your recipes!
We’re so glad you enjoyed them, Kelley! Thanks so much for your kind words and lovely review! xo
Baylee Friedlander says
These are great! I used garbanzo bean flour instead and coated them in the flour before pan frying to give them a crispy crust!
Yumm, thanks for the lovely review and for sharing your modifications, Baylee! xo
Ell says
Used gluten free flour and after reading the comments, used a bit more then 1/2 cup to make sure patties won’t fall apart.
thanks for another great recipe.
Great! Thanks for the lovely review!
Alei says
I have been craving falafel, finally I brought myself to try this recipe and I wasn’t disappointed. Easy to follow recipe a must try! thank you for all the tasty and healthy recipes :)
Lovely! Thanks for sharing, Alei!
Samantha H. says
I just made this recipe with organic wholemeal rye flour as I do not have oat flour. Tastes yummy and was easy to make. I used homemade tahini from recipe on this website which was fun and tasty. Great recipe thank you!
Amazing! Thanks for the lovely review, Samantha! xo
Hannah says
Made a double batch! Muffin tins worked well to freeze the extra overnight.
Smart! Thanks for sharing, Hannah!
Leah Saks says
I cant wait to try these! Is it really 60 gr. carbs for one serving?
Hi Leah, the nutrition info includes the pita bread. You can serve on a lettuce wrap or salad for fewer carbs.
Leah Saks says
thank you for the prompt response! that is good to know. I plan to eat these with Paleo Tortillas to cut back on some of the carbs.
i will post an update after we eat these :)
Love all your recipes by the way :) :)
Shea says
Is there a way to bake these, instead of cooking them in a pan? I am going to make later in the week and sometimes my motivation is low. Just wondering how you would adapt!
Hi Shea, Maybe, but we don’t think they’ll get as crispy. We’d suggest this recipe for inspiration!
Deni says
Made this for my dinner today – just WOW! Flavourful, easy enough for a beginner home cook and turned out like I bought it from the shop. Thank you x
We’re so glad you enjoyed it, Deni! Thanks so much for the lovely review! xo
Amanda says
Any recommendations for a GF substitute for the oat flour?
We’d suggest GF all purpose flour.
Sarah says
Loved this recipe! So easy to make and delicious. Next time, I’ll try baking in the oven for less oil and less fuss ;)
So glad you enjoyed it, Sarah! Thanks for sharing!
Gerrie says
One word – delicious!! 👌🙌👏❤
Thanks for sharing, Gerrie!
Ariana says
Great recipe! Would recommend to use a bit more oat flour and less lemon, but other than that, delicious!
Thanks for sharing, Ariana! xo
Kim says
This was a great recipe. I made this falafel with some hummus and rice and it was a tasty dinner. Working with the ingredients I had at home, I grounded oats in my food processor and only included 3 garlic cloves and it came out great. I like my falafel cooked throughout so after cooking it in the pan, I also put it in the oven at 350f for 10 minutes, flipping halfway through. Highly recommend.
We’re so glad it turned out well! Thanks so much for sharing, Kim!
Pat H. says
Just made the kale falafels as part of my food prep for next week. Delicious and only 5 WW smart points for 2 falafels (although I limited the oil to 1 til)! Thank you! You are the best!
We’re so glad you enjoyed them, Pat! Thanks so much for sharing!
Dusty says
Love the recipe and I am making it tonight, but it would be great if your recipes would be optimized for printing. this recipe printed on 4 sheets of paper in very large print. Sorry to complain when I am getting it for free, just had this on about 4 sites today.
Sorry about that! We’ll look into that.
Hava says
Made this for lunch today with a beet hummus and israeli salad i whipped up, but sadly these weren’t great. they stayed together alright, but just didn’t have that good of flavors. tasted too “healthy.” maybe could pass as good kale chickpea fritters, but I don’t think I would make them again.
Hi Hava, sorry to hear these didn’t turn out as expected! We wonder if your spices were fresh? Better luck with the next one!
Ari says
I dont have a food processor but I wanted to make this tonight so I added some oil and enough water to be able to blend in my nutri ninja. I didnt use oil to fry them (they had oil in them), but roasted them on the stove and they were great!
We’re so glad you enjoyed them, Ari! Thanks so much for the lovely review! xo
Elena Campana says
About to try it! Can I use beetroot leaves instead of collard? They are very similar tp silverbeet..
Hi Elena, we have not tried them with beet leaves. But it might work! Let us know if you give it a try!
Cari says
I consider myself to be an above average cook … Why the heck do mine keep calling apart when I cook them. They hold their shape until I cook them. Any ideas? They taste great, they’re just not holding their shape once cooking.
Hi Cari, it sounds like they need to be stirred / blended a little more? You could also try baking them! Use this recipe as a reference.
Gaby says
I followed the recipe exactly except I used 3 cups of kale and 1 cup of juice pulp from the juice I made this afternoon. These were delicious! I will definitely make them again. Thank you!
Daniela says
Can I eliminate the kale without a substitute for this recipe?
It should work, but you may have to play around with the balance of ingredients. We would suggest this recipe instead: https://minimalistbaker.com/easy-vegan-falafel/
Helen says
This looks great but I don’t have a food processor. Would an immersion blender work? Thanks
Hmm, we haven’t tried that and aren’t sure. Let us know if you try it!
Helen says
Made these last night using an immersion blender and they turned out great! I did have to add 1-2 TB of water to keep from overworking the motor, which meant I had to compensate by adding a bit more flour (probably used 1/2 cup flour total). Super yummy. Bookmarking this recipe to make again
So glad to hear it worked! Thanks for sharing, Helen!
Kayla says
Thank you for this recipe! I just made (and devoured) this recipe tonight and loved it so much I felt inspired to review. This meal is satisfying and nutritious without lacking flavor. I am always on the hunt for new healthy meals, but when my partner hears “vegan” he is instantly skeptical. THIS meal, however, is the second from the Minimalist Baker that has gotten a “favorite” review from both of us. (The one-pot shakshuka is a meal I make regularly). Another PLUS is how quick it came together after a long day at work. Thank you and keep sharing your wonderful meals!
Aw, we’re so glad you both enjoyed it! Thanks for sharing, Kayla!
Bekah says
Can you bake or air fry instead of pan fry?
That should work!
Kaitlyn M says
I made the kale falafel and put it on a salad for my lunch and it was so good! I’m gluten free and dairy free, and I’ve struggled to find some good lunches that actually keep me full (and taste delicious) for my long afternoons. I just chopped up some veggies with some mixed greens and put 3-4 of the falafels on top and it kept me full and satisfied for the next few hours! Thank you for making such delicious recipes; I will continue to make this.
Thanks so much for the lovely review, Kaitlyn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Diana Demco says
Best falafel I had! I couldn’t believe how perfect it was, made so fast and not even with soaked chickpeas. I’ve done it several times and it is failproof. YUM!
I substituted parsley for kale.
Tld says
Amazing! I’ve made twice in 2 weeks. I added an egg the 2nd time and it helped bind/fry a little better. I also top w sea salt flakes when they’re still hot. I made a side of Baba Ganoush and quick salad to go with them. Delish!
Jessica says
I really enjoyed this recipe! I substituted spinach for kale and added toasted pine nuts. If I make it again, I’m going to add bread crumbs and flour as my first batch was extra watery, I’m not sure if it was because of the spinach substitute or not. I’m not super comfortable with my particular food processor, but the recipe came out very nicely and it’s definitely going to be a make again in my household!
Hi Jessica, yes, the spinach is likely the difference as it has a higher water content than kale. If this happens again next time, you can also add additional oat flour to compensate. Hope that helps!
Kelsey says
Definitely a five for ease of prep and cooking! Can help to put mixture in fridge for falafels to hold shape, especially if omitting or using limited oat flour. Tasty flavor and also was able to successfully sub apple cider vinegar for lemon juice (used half as much) when I was out of lemons once!
Jo says
Can I swap the oat flour with almond flour?
That should work!
Jo says
I tried it with almond flour and spinach and it was delicious! I did have to add more almond flour like you had mentioned in another comment to bind the falafel. Thank you!!
Anna Viehbeck says
My first ever falafel attempt — and turned out absolutely amazing! I made two tweaks:
1. Subbed tahini with almond butter;
2. Subbed a can of chickpeas with 50/50 chickpeas/bean medley mixture.
They were so firm and nicely held together while frying! And of course, very tasty. I served it with a quinoa salad. This is gonna be my staple from now on!
Thanks for sharing, Anna!
Diane says
Hi thanks for this recipe. Could these be baked I wonder… thanks!
I think so! I’d try 20-30 minutes at 375 F
Taylor Atkinson says
Delish! I used the Gluten Free Flour Blend instead of oat flour and it was perfect ?? I skipped the wrap and served on a bed of arugula from my garden and accompanied with carrots, cucumbers, peas, hummus and baba ganoush
Megan says
I really enjoyed the falafels, the only thing I did different was add more oat flour to help with the stickiness and baked them. Oh, and added fennel seed. Next time will double the recipe and freeze some.
Claire Shriver says
Just made this – pretty easy, and really tasty! Only change I’d make next time is figuring out a way to better cook them through. The top is crispy but the inside was still a bit uncooked. Full of flavor and really nice addition to dinner!
Hi Claire, so glad you enjoyed these! One idea is to reduce the heat slightly and cook longer on each side. Alternatively, you could start by frying and then transfer to the oven to finish. Hope that helps!
Annette says
I love falafels but I’m sure they aren’t very healthy when you order them in a restaurant. I made this recipe and put them on a salad. It was a very quick and easy recipe which I like. Will definitely be making again.
David says
For leftovers, do you think it is better to cook, save, and reheat the falafel, or to save the mixture in the fridge (or in pre-formed patties in the freezer) and cook on demand?
I personally go ahead and cook them, then freeze. But if leaving them raw, form into patties, then freeze, then cook from there!
Genny Jackson says
Hi Dana,
Oh my gosh, I’m just about to make these so obviously I’m coming on here late for answers! I absolutely hate tahini, can I sub Almond Butter? I’m guessing yes but I wanted to know if you thought that would be good.
Thanks,
Genny
I’d suggest cashew butter instead!
Genny says
The almond butter worked ok! Definitely really liked these for a healthy falafel, but I added too much garlic ?. Still delicious!
Maude Bessette says
This falafel recipe looks amazing ! Is it possible to swap the kale for some other green veggies like brocoli ?
I haven’t tried it, but I would recommend another green vs broccoli. Let us know if you give it a try!
Maria says
I made these last night and they were amazing! So easy too! I used non-stick avocado oil spray to keep my oil intake low. Next time I’ll try using my Air Fryer. Have you tried making falafel that way? I’m curious how it would turn out.
Hi Maria, we haven’t tried that. But if you give it a try, we would love to hear how it goes!
Isabel says
I made these and they tasted great but they didn’t hold together well for me during cooking. I cooked them in corn oil in a skillet. Could it be that the skillet was too wide, so the oil wasn’t deep enough? How deep should the oil be?
My kids actually liked them so I’ll definitely make them again but I might either bake it like a casserole or stirfry the mixture because we all loved the crispy bits.
I served them with a dressing I made out of tahini, ACV, and soy sauce, that was to die for. Thanks for another awesome recipe!
They don’t need much oil for cooking. I wonder if they needed to just be stirred / blended a little better? You can try baking them! Use this recipe as a reference.
Chris says
These came out excellent! Made them exactly as the recipe described. I may have pulsed the ingredients a bit much, so I had to add a tiny bit more oat flour to make them more manageable. 5 stars!
tracy says
Great recipe, I did add 1/2 tsp more cumin, pinch more salt and additional tablespoon of lemon juice for my personal taste. I had leftovers for a couple of days and reheated in the air fryer and the texture was great. Leftovers sometimes are just disappointing after the initial recipe is so good but these in the air fryer were really tasty, nice texture on the outside and not dry on the inside.
Thanks for sharing!!
Pamela says
Just made these for dinner! I would prefer a little less lemon juice and the kale flavor was a little strong for my kids, but we did enjoy them. I made gluten-free flour tortillas to wrap them in and we used hummus and lettuce. Great summer meal!
Lovely – thanks for sharing your experience, Pamela!
Ana Ulchak says
Hello! This looks delicious and two quick substitution questions. Can I use Almond Flour instead of Oat Flour, I have to be grain free, and could I use spinach or swiss chard in place of kale?
Thanks!!!
I think swiss chard or kale would work. As for almond flour, I haven’t tried it and am not sure, but I think it would! Let us know how it goes!
annette says
what about using gram( chickpea) flour? thats what I use in my homemade falafel recipe
Sarah Cook says
Made 2 batches of these last night. Perfection! I still added fresh parsley in with the kale. A big hit with hummus for my 1 and 3 year old, too. Thanks for another 5 star recipe! ⭐️⭐️⭐️⭐️⭐️
Thanks, Sarah!
Cynthia says
Tried these tonight and really loved the flavor!
I was able to form the balls with my hands, but had a bit of a binding problem during cooking. I put in a 1/4 cup flour (almond instead of oat) and then added 2 more teaspoons (though I reread the recipe and saw it said tablespoons. Oops!). I’m wondering if I needed to add a bit more flour or if it was more likely cook time (they had browned on the outside…about 3 minutes per side). I haven’t eaten falafel in a while and can’t remember how how moist/structured they are supposed to be.
If you have any thoughts/feedback I appreciate it! :) Also, thanks for all your great recipes!
Yeah, I’d say you maybe needed to add a bit more flour! Otherwise, sounds like they turned out well :D
Cynthia says
Thank you! Yes, they were delicious (both the day of and as leftovers)! :)
Janice says
Could I bake these instead of oil fry? I am trying to cook no oil if possible? Thanks
I think so yes! Use this recipe as a guide :D https://minimalistbaker.com/baked-quinoa-black-bean-falafel/
Celesta says
Hi, these falafel sound delish. I am looking for heatwave friendly meals and having these in the freezer would be great. Would you freeze before or after cooking? Thanks so much, celesta
Yes! They are great to freeze after baking OR before! Whichever you prefer. I usually cook THEN freeze, but they work either way.
Alison says
Falafel can be tricky to conquer. More than I’d like to admit, I’ve made recipes before that have failed, resulting in a crumbly sad mess.
But this recipe changed EVERYTHING!
The falafel were perfectly cooked throughout and tasted better than my favorite food cart. The addition of kale really elevated the recipe. Bonus, it’s healthier by including more greens.
I made 10 balls at roughly 50 grams each, fried in 2 tablespoons of olive oil for 3 minutes on each side. Served on pita with fresh diced tomato, spicy hummus, and a super green mix. I’m saving this one!
Yay! Thanks, Alison!
Isabelle P. says
Hello Dana, could I bake these in the oven instead of on the stove? I’m scared that they will fall apart when time to flip them (this always happens to me). Thanks
Isabelle P. says
Oups, just saw your answer!
Kay says
Can’t wait to try this one. Great added all the kale to falafel. I already know it’s a winner! Thanks for posting :D
Veronika says
Can I make the falafels in oven??
Maybe try this recipe for inspiration!
Andrea Montpetit says
This looks amazing!
If you were going to bake these instead of pan fry… how long would you bake them and at what temperature?
Thanks Dana :)
Use this recipe for inspiration!
Joyce Jackson says
A couple of questions: Can I substitute chickpea flour for oat flour? Can you offer guidance for baking the falafel instead of sautéing? Thanks!
Reference this recipe for baking inspiration! And yes, chickpea flour should work – let us know how it goes!
Christian says
Looks amazing!!!
Channah Rachel Herrmann says
Can I bake the falafel instead of frying?
Reference this recipe for inspiration!
Dianne Taylor says
I make so many of your recipes. 😂 Seriously, if it weren’t for you, I don’t know what my family would be eating. These are delicious! We put them in Xtreme Wellness Wraps with tzatziki, hummus, and feta. Served with a salad and corn on the cob.
Sounds delish! Thanks so much for your support, Diane!
Laura says
Could these be baked instead of fried? I am trying to avoid oil. Thanks!
We haven’t tried it, but I think so. Reference this recipe for inspiration!