I’m SO excited; it’s the second week of Fooduzzi’s Oat Week (check out my previous Oat Week recipes here)!! I’m coming at you with two crazy-delicious oat-filled recipes with the help of my friends at Bob’s Red Mill!
I figured I should start this post with a tiny disclaimer: I’ve never actually had a falafel.
However, I have fun saying the word falafel, and I understand the general premise of a falafel, so I figured I’d give a falafel recipe a whirl.
And boy, am I glad I did.
I have had SO much fun reading through your feedback over at my survey (haven’t taken it yet? There’s still time! Let me know what you think about the blog here!), and I’ve really learned a lot about you! You guys loooovvvvee your sweets, and I was so tickled to hear that many of you have tried my Healthy Gluten Free Vegan Snickerdoodles (a personal fav)! You also enjoy your quick and easy plant-based meals, whether it be a healthy lunch for work or school or a simple weekday dinner idea.
Just think of me as your blogging Fairy Godmother. Because your wish has been granted with these Easy Baked Buffalo Falafel!
If you’re a fan of effortless meals that still tastes pretty-freakin’ fantastic, you’re going to LOVE these babies! It all starts off with a can of chickpeas. Important note: rinse, drain, and dry those suckers very very well. Extra moisture makes for a goopy falafel. And falafel should not be goopy. Heck, nothing should be goopy. But especially not falafel.
Next, some seasonin’. In order to give these falafel some buffalo flavor, we will enlist some hot sauce (I used this one), cumin, smoked paprika, chili powder, curly parsley, and garlic. Yes, it’s flavor explosion of epic proportions. And you can totally adjust the seasonings to fit your taste buds.
To keep our falafel together, we’re using some of my all-time favorite GF flour, oat flour! I use this stuff in pretty much any way I can – in muffins, in candy, in oatmeal, and in granola. That’s why it’s always a good idea for me to have a bag or two of my favorite Bob’s Red Mill Gluten Free Oat Flour on hand at all times. I love how finely the oats are blended to create the fluffiest oat flour. Not to mention that I can trust them to be GF! Here, the oat flour perfectly binds the falafel together so that it bakes up beautifully with a crisp outside and a tender inside. So much love for this BRM oat flour ❤️
You’re going to love this 20-minute Baked Buffalo Falafel recipe! I suggest serving it on top of a salad, with some brown rice, or on the side of my 3-Ingredient Ultimate Vegan Dipping Sauce! AND THE BEST PART: Even if you whip these up for a Meatless Monday meal (you totttttally should), you’ll probably have leftovers for tomorrow’s lunch! Let’s get #falafelcrazy.Print
Easy Baked Buffalo Falafel
- 1 can chickpeas, rinsed and drained well
- 1/4 cup curly parsley, removed from stems
- 1-2 cloves garlic, minced
- 1/4 tsp. smoked paprika
- 1/8 tsp. cumin
- 1/4 tsp. chili powder
- 1-2 Tbsp. hot sauce (I used Franks)
- 1 Tbsp. extra virgin olive oil
- 1-3 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
- salt + pepper
- Preheat the oven to 350 degrees F.
- Add chickpeas, parsley, garlic, smoked paprika, cumin, chili powder, hot sauce, and extra virgin olive oil to a food processor. Add salt and pepper to taste. Blend until mostly smooth.*
- Mix in oat flour, 1 Tbsp. at a time, until the mixture is dry enough that can easily be shaped into patties. At this point, taste your mixture, and adjust seasoning as necessary.
- Form mixture into 8 patties, and place directly on a baking sheet. Bake for 18-22 minutes, or until the falafel are crispy on the outside and tender on the inside. Remove from oven and allow the falafel to cool on the baking sheet for 5 minutes before moving them to a cooling rack.
- Serve on salads, with rice, with hummus, or with my 3-Ingredient Ultimate Vegan Dipping Sauce (link above).
*I like my falafel to have some texture, so I got the mixture fairly smooth with a few chunks. Feel free to blend until smooth if desired. If you’re going that route, you’ll probably need additional oat flour to bind it all together.
This recipe was inspired by the wonderful Lindsay over at Pinch of Yum!
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
Affiliate links were used in this blog post. “Affiliate” is just a fancy way of saying that I get some money if you click on and purchase the products that are linked! The money I earn will go directly back into Fooduzzi, so I’d really appreciate you helping me “feed” my blogging efforts!!
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