Perfect oven-baked falafels (with canned chickpeas)

These oven-baked beauties are easy and use stock-standard pantry ingredients. Best of all, they are not dry (as many oven-baked falafels often are). The secret is the use of oat flour (as opposed to wheat flour), which tends to hold moisture when baking. P.S. oat bran works very well too!

I love serving them to guests for a light meal, as part of a build-your-own bowl theme. They go really well with pita bread, humus, yoghurt sauce, pickled onions, and various chopped fresh veggies or leaves.

This recipe is gluten-free (if GF oats are used), wheat-free, dairy-free and egg-free for those who are sensitive or intolerant. The falafels are packed with plant-powered protein and fiber too.

You can make these falafels without a food processor! It might just be a bit of a workout for your arms. See notes at the bottom of the recipe for more detail.

If you love ball-shaped food (LOL), you might love my recipes for Mexican black bean balls or Greek chickpea and zucchini balls too!


Perfect oven-baked falafels

Marna Oettle, RD
Moist, tasty falafels made from canned chickpeas and oat flour. These are egg- and wheat-free.
Prep Time 15 mins
Cook Time 5 hrs 35 mins
Total Time 50 mins
Course light meal
Cuisine Middle East
Servings 15 falafel patties
Calories 50 kcal


  • 1 400g can of chickpeas drained
  • 1 small onion
  • 1 medium carrot
  • 3 cloves garlic
  • 1/2 cup fresh parsley
  • 1 tbsp olive / canola oil or use 1 tbsp tahini for a nutty taste
  • Juice of 1 lemon or lime
  • 1 tsp each ground cumin + coriander
  • 1 tsp smoked paprika optional
  • 3/4 tsp salt
  • 1/2 cup oat flour (oats blitzed into flour) oat bran works too!


  • Preheat the oven to 200 C fan (220 without the fan) and line a baking tray with baking paper.
  • Add the chickpeas to a food processor and pulse gently. Do not over-blend / puree – you will turn it into humus! A few whole chickpeas in the mix will add a bit of extra texture to your falafels. Scoop the chickpeas into a mixing bowl. (see notes if you don't have a food processor).
  • Add the onion, carrot, garlic and parsley to a food processor and pulse until finely chopped. Add to the chickpeas.
  • Add the lemon juice, salt, cumin, coriander, smoked paprika (if using), and oat flour. Mix until thoroughly combined.
  • Scoop spoonfuls of the batter onto your baking sheet and use your hands to form patties. Alternatively, you could use an ice-cream scoop to form balls.
  • Bake the falafels for about 15 – 20 minutes, then flip them over and bake for another 15 – 20 minutes or until they are brown and crispy. Keep checking until they look good to you!
  • Allow them to cool for a few minutes; they will firm up slightly. Enjoy with humus, pita and salad!


Each falafel provides roughly 2 g of protein + 2 g of fiber. Serve 3 – 5 per person with pita and salad.
If you don’t have a food processor, simply mash the chickpeas with a fork or potato masher. Grate the carrot and finely chop the onion, garlic + herbs.
Keyword canned chickpeas, oats

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