baked black bean falafels
Print Recipe

Baked black bean falafels

These re delicious and crispy black bean vegan falafels. They are gluten free and delicious on their own or served with hummus and dips. Perfect for pitas, salads, sandwiches and starters.
Prep Time5 mins
Cook Time20 mins
soaking and cooking of beans6 hrs 40 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: backed black bean falafels, baked vegan falafels, black bean falafels, falafel recipe, gluten-free falafels, vegan falafel recipe, Vegan falafels
Servings: 20 balls
Calories: 164kcal
Author: thehungryherbivore
Cost: $5

Equipment

Ingredients

  • 3 cups cooked black beans
  • 3 Tbsp chickpea flour or flour of choice
  • 1.5 tsp salt
  • 1 tsp cumin
  • 1/2 tsp coriander seeds or powder
  • 1 tsp paprika
  • 2 cloves garlic
  • Spray olive oil

Instructions

  • Soak the black beans for 6 hours and cook for 40-45 minutes in water wiwth 1 tsp salt. Use 3 cans washed and drained beans if not cooking dry beans.
  • Pre heat oven to 400F or 200C
  • Add all the ingredients to a food blender or food processor.
  • Pulse until well combined.
  • Line a baking tray with foil or a silicon mat. Spray with oil.
  • Handroll the mixture into 20-24 even falafel balls.
  • Spray balls with oil and bake for 10 minutes on each side until golden brown.

Notes

Calories based on 4 falafels in a recipe making 20 falafels. 
Eat as is or can be pan-fried for extra crisp. 
Store in an airtight container in the refrigerator for 1 week.
Alternatively, these can be frozen for a month in an airtight container.