Baked Falafel with Cucumber Tomato Salad

When I studied abroad in London, my campus was across the street from a Hummus Bros. which is a fast-casual restaurant dedicated entirely to HUMMUS. Talk about a dream come true.

Not only did they have the creamiest, dreamiest hummus and the fluffiest pita, but they also had toppings GALORE (chicken, beef, mushrooms aaaaand FALAFEL). My first falafel ever. I still remember the experience and oh my gahhhh. I still haven’t been able to find a falafel like this (although taim miiiiiiight be a close runner-up).

Now everyone knows falafel probably isn’t the healthiest thing ever, as most places deep fry this chickpea concoction. But sometimes, there seriously is nothing better than a fried ball of chickpeas with alllllll the spices.

I have been craving falafel foreverrrrr, so I decided to make my own version – without the deep frying aspect, of course!


And these babies are so. friggin. EASY. Paired with a light cucumber tomato salad with a roasted red pepper hummus dressing, this makes the perfect vegetarian springtime lunch or light dinner.

Baked Falafel with Cucumber Tomato Salad and Roasted Red Pepper Dressing

(Gluten-free, vegetarian)



For the Baked Falafel:

  • 1 15 oz. can garbanzo beans
  • 1/2 cup parsley, chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1/2 squeezed lemon (about 2 tablespoons)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons gluten-free flour (I used almond flour)

For the Cucumber Tomato Salad:

  • 1/2 red onion, sliced
  • 1 cucumber, chopped
  • 1 small container cherry tomatoes (I used mixed baby heirlooms)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons parsley, chopped
  • 1/2 squeezed lemon (about 2 tablespoons)
  • 1/2 cup feta cheese

For the Roasted Red Pepper dressing:

  • 1/2 cup hummus (which will be most of the container)
  • 1/2 squeezed lemon (about 2 tablespoons)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

To make the Baked Falafel:

  1. Preheat oven to 400 degrees and spray a cooking sheet with spray.
  2. Mix all ingredients for falafel in a high-speed blender or food processor until it’s combined (should resemble cookie dough – able to form into balls). IMG_5352
  3. To make the falafel patties, take one tablespoon of the mixture and make a patty with your hands. Place on baking sheet (should make anywhere between 6-8 patties, depending on your preferred size).
  4. Bake for 40 minutes, flipping halfway.
  5. Remove from oven and let cool.

Falafel will stay good for up to 5 days in the fridge, or up to 1 month in the freezer. 

To make the Cucumber Tomato Salad + Dressing 

  1. Mix all ingredients in a bowl.
  2. For the dressing, blend all ingredients in a blender or food processor until it’s liquidy.
  3. Toss with the cucumber, tomato, and onion mixture and serve with falafel.


If you’re meal prepping, put the dressing in separate containers until ready to serve. 


*Gluten-Free* *Vegetarian* *Can be made Dairy-Free and Vegan*