Mexican Falafel

Mexican Falafel: These gluten free and vegan homemade falafel are baked until crispy and full of fresh flavors! Perfect for a Meatless Monday dinner! || recipe

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  • 1 15-oz. can chickpeas, drained, rinsed, and dried
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 3/4 tsp. dried oregano
  • 1/4 tsp. smoked paprika
  • 1 green onion, roughly chopped
  • 1 large (or 2 small) garlic cloves, roughly chopped
  • salt + pepper
  • a dash hot sauce (optional)
  • 1 Tbsp.+ extra virgin olive oil
  • 14 Tbsp. oat flour
  • For serving: hummus, tomatoes, green onions, lime juice


  1. Preheat the oven to 350 degrees F.*
  2. Add chickpeas, cumin, chili powder, oregano, paprika, green onion, garlic, salt, pepper, hot sauce (if using) and olive oil to a food processor and process until somewhat smooth, but still rather chunky.
  3. Mix in oat flour, 1 Tbsp. at a time with a spatula until the mixture dries out and is easily shaped into patties.
  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. I actually flipped the falafel over with about 5 minutes remaining just so the other side got a little crispy, too.
  5. Remove from oven and allow the falafel to cool on the baking sheet for 5 minutes before carefully moving them to a cooling rack. They’ll firm up a bit as they cool.
  6. Serve with tortillas, on top of a salad, in a stack, or on their own!


*Instead of baking these falafel, you’re more than welcome to pan-fry them with a bit of cooking oil. They’ll get crispier on the outside if you go this route.

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