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Baked Oil-Free Almond Flour Falafel

  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9-12 patties


Healthy oil-free, gluten-free baked falafel with a fresh cucumber tahini tzatziki! Enjoy this baked falafel in a lunch wrap, in a bowl, or on its own.


  • 15 oz can chickpeas, drained and rinsed
  • 1/2 cup yellow onion, diced
  • 1/2 tsp garlic power
  • 2 TBSP almond flour
  • 1/2 tsp. coriander
  • 1 tsp cumin
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1/4 cup tahini
  • 1/2 lemon, squeezed
  • Himalayan sea salt
  • Black pepper
  • 12 TBSP white sesame seeds
  • 1/4 cup tahini
  • 1/4 cup unsweetened almond or cashew yogurt
  • 1/4 cup filtered water
  • 1/2 lemon, juiced
  • 1/2 cup fresh dill
  • 1/2 cup chopped english cucumber
  • Himalayan sea salt and black pepper, to taste
  • Optional for serving: collard greens, mixed greens, hummus, tomato, cucumber, red onion, parsley


  1. Preheat oven to 350 °F and line baking pan with parchment paper.
  2. Add all ingredients, except for the sesame seeds, to a blender or food processor and pulse until blended into a well combined paste.
  3. Scoop out mixture with a spoon and form into ~1/4 cup patties. Flatten slightly with you hands, if desired.
  4. Place sesame seeds in a small bowl and dip both sides of the falafel patty into the seeds and place on the parchment paper covered baking pan.
  5. Bake for 30 minutes until the patties are lightly browned on both side.
  6. For the cucumber tahini tzatziki, add all ingredients to a high speed blender and process until smooth and creamy.
  7. Transfer to an airtight container and store in the fridge for 1-2 weeks.
  8. Patties keep in the fridge for 5-7 days, and in the freezer for up to one month.
  • Category: Side, Entree
  • Cuisine: Vegan, Oil-Free, Grain-Free, Gluten-Free