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Baked Dill Falafels

40 min




These super easy falafels are great for a couple of reasons: first, they are baked and not fried and secondly, they are made with dill, and dill makes everything better. Traditionally, falafels are made with raw chickpeas, but to speed things up, we're using canned cooked chickpeas for this recipe.



40 min


5 min


35 min

Free from

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  • 1½ cups (278 g)
    cooked chickpeas
  • ¼ cup (36 g)
    roasted sunflower seeds
  • ½
    red onion
  • 2
    cloves garlic
  • 1 Tbsp (15 mL)
    fresh lemon juice
  • ½ cup (4 g)
    fresh dill
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    ground coriander
  • ¼ tsp
  • ¼ tsp
    cayenne pepper
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  1. Preheat oven to 400°F (210°C).
  2. Blend the ingredients in a food processor until well combined.
  3. With your hands, press into little patties, making 12 falafels in total.
  4. Place on a parchment-lined baking tray and bake in the centre rack of the oven until golden, about 35 minutes. At the halfway point, flip the patties to ensure even cooking on both sides.
  5. Remove from the oven, and enjoy!


  • Store leftover falafels in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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