Easy Baked Falafel from China Study Cookbook – Diane’s Vegan Kitchen

This healthy baked falafel in pita comes together quickly and makes a great lunch or light dinner. In this recipe, homemade oven-baked falafel balls are stuffed with batter and topped with a cool, creamy cucumber dill dip sauce. This easy sandwich recipe is vegetarian with a gluten-free option.

Falafels on plate with text overlay

Baked Falafel

I absolutely love falafel and I eat them often. They are a take-out favorite, but I think they are very difficult to make at home. Well, I used mixes, but making them from scratch seemed too difficult. I was full!

I guess I also thought that since they were so easy to buy, there was no point in making my own. But actually there is. Most falafel are deep fried, and while this can make them quite tasty, it also makes them rather unhealthy. So, I have now started making them at home and baking them in the oven. I have now concluded that homemade waterfalls are the best!

Garlic, chickpeas, sauce, lettuce, pitas, spices, parsley, onion, vegetable stock and chickpea flour.
Olympus digital camera

what do you want

  • Vegetable broth
  • chickpeas
  • onion
  • cloves
  • Fresh parsley
  • cumin
  • salt
  • Bell pepper
  • Garbanzo bean flour
  • pita bread
  • Shredded lettuce
  • Silken tofu
  • lemon juice
  • fresh dill
  • cucumber,
  • green onion

See recipe card for exact amounts.

Making falafel ball collage

How to Make Baked Falafel Balls

This baked falafel recipe is so easy to make!

  • First you blend a few ingredients in your food processor.
  • Then you mix chickpea flour in the mixture.
  • Next you scoop the mixture into balls.
  • Then you bake them for 20 minutes.
  • Stuff your falafel balls in a pita with lettuce leaves and cucumber dill dip. Lunch is ready!
Baked falafel balls on a plate surrounded by peppers, tomatoes, sauce, lemon, garlic, olives, pickles and pita bread.

Serving your baked falafels

These falafel balls pair beautifully with an easy-to-make cucumber dill dip. I also like to serve them with tahini sauce.

In addition to lettuce and dip, you can stuff your pita with cucumber, tomato slices, pickles, pepperoncini, and olives.

If you follow a gluten-free diet, make sure your pitas are gluten-free or you can use gluten-free wraps.

Don’t want a sandwich? Make a falafel salad! Combine lettuce, cucumber, tomato and carrot in bowl. Add your falafel balls and top everything with the cucumber dill dip.

Falafel pita in my hand

Chickpea flour

Whenever I post recipes made with gram flour, I get asked if wheat flour can be used instead. This is not my recipe, so I don’t feel comfortable recommending substitutions. I didn’t use anything other than gram flour while making this.

Chickpea flour is made from ground chickpeas. It’s high in protein and gluten-free. Chickpea flour can be a great egg substitute in breakfast foods, and because of its dense texture, it can replace eggs as a binder in recipes, like the one used here.

It is sometimes called garbanzo bean flour, gram flour, or gram flour and can be found in the baking aisle of most grocery stores.

Two falafel pitas with sauce on a plate

China Study

From this simple recipe The China Study Cookbook By LeAnne Campbell. I’m sure most people in the vegan community are familiar China Study, even if they haven’t read it. It is T. Colin details Campbell’s research, in which he discovered that a whole-foods, plant-based diet is the best way to stop the massive increase in obesity, diabetes, heart disease and cancer. This sounds great in theory, but some may find it difficult to adhere to without help. thank you The China Study Cookbook Offer that help!

The China Study Cookbook

The China Study Cookbook

The The China Study Cookbook T. Written by LeAnn Campbell, daughter of Colin Campbell. To help those new to a plant-based lifestyle, LeAnne offers a wide range of help, including tips for transitioning your diet, how to raise kids on a plant-based diet, and how to prepare and store food safely. She also includes a few simple lists, such as vegetarian substitutions for common animal-based ingredients and kitchen tools that are helpful to have on hand.

Recipe in The China Study Cookbook Ranges from breakfast and lunch to dinner, desserts and snacks. They’re all healthy, whole food specialties, and they’re made with ingredients that are pretty easy to find at any grocery store The dishes make it easy for beginners, as many of them are vegetarian versions of classic dishes. You’ll find recipes for Sweet Potato Enchiladas, Eggplant Parmesan, Apple Pie Pancakes, and Chocolate Brownie Birthday Cake.

Two pitas with falafel on a plate

The Campbells believe that nutrition should come from food, not supplements (and I agree with them!), and they advocate a diet that consists of a variety of ingredients. These ingredients include plenty of vegetables, of course, as well as grains, beans, nuts, and fruit—all of which have a starring role in LeAnne’s recipes. All recipes are oil-free and use minimal salt and sweeteners.

This is a revised and expanded version of LeAnne The China Study Cookbook From 2013. I also have a copy of the older version, so I compared the two to see what was changed. Not only have 75 new recipes been added, but mouth-watering new photography as well.

Two falafel patties in a bowl with sauce, tomato, lettuce, pickles, olives, lemon and garlic.

chapter The China Study Cookbook Includes:

  • Bread and Muffins
  • Breakfast food
  • Appetizers and salads
  • soup
  • Sandwiches and wraps
  • entrance
  • side
  • dessert

If you’re trying to eat healthier or need a few more plant-based recipes for your repertoire, The China Study Cookbook For you!

Diane with a falafel pita
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Baked Falafel Squares

Baked falafel in pita

LeAnne Campbell, Ph.D

Chickpeas are the staple food of my family. I always have a few cans on hand to use in some of my favorite quick recipes: coconut corn chowder, hummus, ocean chickpea sandwiches, quick three-bean soup, masala chickpeas, and this falafel, which is especially good with shredded lettuce. Cucumber Dill Dip

Q. Time 15 minutes

cooking time 20 minutes

course Sandwich

cuisine Mediterranean

serving 4 serving

calories 38 kcal


  • 2 table spoon Vegetable broth
  • 1 (15-ounce) can chickpeas rinsed and drained
  • ¼ the cup chopped onion
  • 2 cloves of garlic
  • 2 table spoon Chopped fresh parsley
  • ½ teaspoon cumin
  • ¾ teaspoon salt
  • ¼ teaspoon Bell pepper
  • ¼ the cup garbanzo bean flour
  • pita bread to serve
  • Shredded lettuce to serve
  • 1 recipe Cucumber Dill Dip (see below), to serve


  • Preheat oven to 350˚F. Line a baking sheet with parchment.

  • Add vegetable broth, chickpeas, onion, garlic cloves, parsley, cumin, salt, and black pepper to a food processor. Blend until the mixture starts to hold together.

  • Add the mixture to a bowl and stir in the garbanzo bean flour.

  • Make 12 small balls. Place on lined baking sheet. Bake for 20 minutes.

  • Serve on pita bread with chopped lettuce and cucumber dill dip.

Calories: 38kcal | Sugars: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 0.2g | Sodium: 473mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

Cucumber Dill Dip

Cucumber Dill Dip

LeAnne Campbell, Ph.D

This recipe makes about 2 cups of dip. A serving size is two tablespoons.

Q. Time 10 minutes

course spice

cuisine Mediterranean

serving 16 serving

calories 10 kcal


  • 1 the cup Silken tofu
  • 1 table spoon lemon juice
  • 3 cloves of garlic
  • ½ teaspoon salt
  • 2 teaspoon fresh dill
  • 1 the cup cucumber grated
  • 2 table spoon green onion to cut
  • Bell pepper to test


  • Combine tofu, lemon juice, garlic, salt and dill in a food processor. Pour into a small bowl.

  • Fold in the cucumber and green onion, then season with black pepper.

Calories: 10kcal | Sugars: 1g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 0.1g | Sodium: 74mg | Potassium: 43mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg

More lunch recipes you might enjoy:

Other Chickpea Recipes You May Enjoy

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