Go Back
baked black bean falafels

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 Time 5 mins
Cook Time 20 mins
soaking and cooking of beans 6 hrs 40 mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 20 balls
Calories 164 kcal


  • Blender or food processor
  • Oven
  • Air fryer optional


  • 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


  • 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.


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.
Keyword backed black bean falafels, baked vegan falafels, black bean falafels, falafel recipe, gluten-free falafels, vegan falafel recipe, Vegan falafels