Elizabeth Varga shares an easy-to-make version of a favorite takeout dish. Try it at home in your air fryer! Download our printable recipe card.
Vegan Oil-Free Falafel is a healthier, yet still authentic version of traditional falafel. This easy vegan falafel is a delicious mix of chickpeas, herbs, and spices. Gluten-free and air fryer options included!
I'm going to tell you a secret: the reason your falafel has never worked before is that you used canned chickpeas. For the best falafel, use dry chickpeas! Canned chickpeas are too soft and will create a mushy mess that won't form into balls. Instead, buy a bag of dry chickpeas (it's cheaper, too).
If you've never worked with dry chickpeas, don't worry! Literally all you have to do is soak them overnight. There is nothing complicated or tricky about working with dry chickpeas. You've got this!
This falafel is fabulous. But it tastes even better with a good sauce! Try my plant-based tzatziki sauce. You can whip it up in just a few minutes while your falafel is in the oven.
Vegan Oil-Free Falafel
Ingredients
1 Pound Dry Chickpeas½ Teaspoon Baking Soda
1 Cup Fresh Parsley
1 Cup Fresh Cilantro
2 Tablespoons Dried Dill
1 Small Red Onion quartered
8 Cloves Garlic
1-2 Tablespoons Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Cumin
1 Tablespoon Coriander
½ Teaspoon Cayenne
1 Teaspoon Baking Powder
2 Tablespoons Sesame Seeds
½ Cup Oat Flour
Directions
- The day before you want to make falafel, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
- In the morning, drain the chickpeas.
- Add the chickpeas, parsley, cilantro, dill, onions, garlic, and spices to a food processor. Blend/pulse until mostly smooth. Don't over mix.
- Transfer the mixture to a bowl and refrigerate for an hour, up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Remove the falafel mixture from the fridge. Stir in the sesame seeds, baking powder, and oat flour.
- Use a cookie scoop or tablespoon measure to scoop 2-tablespoon sized balls. Roll into spheres or flatten into patties.
- Bake for 15-20 minutes. If you made patties, flip the patties halfway through.
- Serve with tzatziki, pita, and tahini. Enjoy!
For ingredient substitutions and nutrition information, visit AtElizabethsTable.com.
Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.
Copyright 2026 Elizabeth Varga
Images: copyright 2026 Elizabeth Varga, all rights reserved.
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