Can baked sun-dried tomato falafel [vegan, gluten-free] be made ahead?

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

Why is baked sun-dried tomato falafel [vegan, gluten-free] so quick to make?

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

How long does baked sun-dried tomato falafel [vegan, gluten-free] keep?

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

Is baked sun-dried tomato falafel [vegan, gluten-free] 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 Sun-Dried Tomato Falafel
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Baked Sun-Dried Tomato Falafel [Vegan, Gluten-Free]

23 falafel

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These little falafel are full of delicious sun-dried tomato and fresh basil, which gives these bites such a scrumptious taste, you will want to go back for more! They are simple and easy to make and taste incredible and crispy without being fried. Throw them on top of a salad,... Read More

Ingredients You Need for Baked Sun-Dried Tomato Falafel [Vegan, Gluten-Free]

1 medium-sized onion
2 15.5-ounce chickpeas
1 cup of sun-dried tomatoes
1/2 cup of fresh basil
1 garlic clove
2 tablespoons gluten-free flour (see notes)
A pinch of salt
A pinch of pepper
A pinch of chili flakes

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How to Prepare Baked Sun-Dried Tomato Falafel [Vegan, Gluten-Free]

Preheat the oven to 350°F and line a baking tray with grease-proof paper.Place the onion in a food processor and blend until finely chopped.
Add in the washed and drained chickpeas, drained sun-dried tomatoes, fresh basil, garlic clove, salt, pepper, and chili flakes.Pulse until combined. Don't over blend or you'll end up with a purée.
Fold in the flour. With clean hands, form the mixture into desired falafel sizes and place them onto the lined baking tray.
Pop the tray into the oven and allow to bake for 20-25 minutes or until crispy and golden in color.
Turn them over halfway through cooking, to cook evenly.
Remove from the oven and serve immediately, or enjoy cold.

Notes

For the flour, use any kind that suits you best, such as rice flour, oat flour, etc... To make the recipe grain-free, use chickpea flour. Keep stored in a sealed container in the refrigerator.