Easy Baked Buffalo Falafel

Easy Baked Buffalo Falafel: This 20-minute meal is gluten free, vegetarian, and vegan, and it's perfect for any Meatless Monday meal! || recipes


  • 1 can chickpeas, rinsed and drained well
  • 1/4 cup curly parsley, removed from stems
  • 12 cloves garlic, minced
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. cumin
  • 1/4 tsp. chili powder
  • 12 Tbsp. hot sauce (I used Franks)
  • 1 Tbsp. extra virgin olive oil
  • 13 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
  • salt + pepper


  1. Preheat the oven to 350 degrees F.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.

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