How long does baked potato falafel [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can baked potato falafel [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is baked potato falafel [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does baked potato falafel [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is baked potato falafel [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Baked Potato Falafel
[Vegan]

EB By: Elsa Brobbey

Author Bio

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple,... Read More

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Discover more recipes with these ingredients

Baked Potato Falafel [Vegan]

5-6

Dairy Free

Vegan

These savory falafels are a wonderful twist on the traditional kind. They're baked, soft on the inside with a lightly crispy texture on the outside, and so very satisfying. They're great as an appetizer with a tangy tahini dip, stuffed in a veggie-loaded sandwich, or tossed in a salad.

Ingredients You Need for Baked Potato Falafel [Vegan]

3-4 medium Russet potatoes
2 tablespoons lemon juice
2-3 tablespoons olive oil or water
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons chopped cilantro
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 small sweet onion, finely chopped
1 small garlic clove, minced
1 cup chickpea flour
1 teaspoon sea salt, to taste
Olive oil spray (optional)

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How to Prepare Baked Potato Falafel [Vegan]

Preheat oven to 425°F.
Scrub potatoes clean and prick all over with a fork to make tiny holes.
Arrange potatoes on a baking sheet lined with aluminum foil and lightly oiled.
Roast until tender and easily pierced with a fork or toothpick, about 50–60 minutes
Allow potatoes to cool enough to handle.
Cut potatoes in half and scoop the insides into a large bowl.
Add lemon juice and olive oil.
Add cumin, coriander, chopped cilantro, pepper flakes, ginger, and turmeric, mix together a few times with a spatula.
Add in onion, garlic, chickpea flour, and salt.
Mash until mixture is smooth with no lumps.
Check seasoning and adjust to taste.
Refrigerate for up to 1 hour or freeze for 20-30 minutes for dough to firm up
Meanwhile preheat oven to 425°F and line a large baking sheet with parchment paper.
Refrigerated mixture should be sticky and not too wet, add a tablespoon or more chickpea flour if your dough feels too wet to hold together and shape into a ball.
Using your hand, an ice cream scoop, or a large spoon, scoop about 2 tablespoons full of the mixture, roll into a ball and place on prepared baking sheet. Repeat with the rest of the mixture.
Spray falafels with a light coating of olive oil and bake for 15-20 minutes until lightly browned and bases are golden brown.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.