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.

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)


  1. Preheat oven to 425°F.
  2. Scrub potatoes clean and prick all over with a fork to make tiny holes.
  3. Arrange potatoes on a baking sheet lined with aluminum foil and lightly oiled.
  4. Roast until tender and easily pierced with a fork or toothpick, about 50–60 minutes
  5. Allow potatoes to cool enough to handle.
  6. Cut potatoes in half and scoop the insides into a large bowl.
  7. Add lemon juice and olive oil.
  8. Add cumin, coriander, chopped cilantro, pepper flakes, ginger, and turmeric, mix together a few times with a spatula.
  9. Add in onion, garlic, chickpea flour, and salt.
  10. Mash until mixture is smooth with no lumps.
  11. Check seasoning and adjust to taste.
  12. Refrigerate for up to 1 hour or freeze for 20-30 minutes for dough to firm up
  13. Meanwhile reheat oven to 425°F and line a large baking sheet with parchment paper.
  14. 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.
  15. 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.
  16. 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

Total Calories: 1267 | Total Carbs: 184 g | Total Fat: 47 g | Total Protein: 36 g | Total Sodium: 2446 g | Total Sugar: 32 g Calculation not including olive oil spray. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.