Main image of Baked Dill Falafels

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 (246 g)
    cooked chickpeas
  • ¼ cup (36 g)
    roasted sunflower seeds
  • 1
    small onion
  • 2
    cloves garlic
  • ½
    lemon, juiced
  • ½ cup (8 g)
    fresh dill
  • 1 tsp (2 g)
    ground cumin
  • ½ tsp
    ground coriander
  • ¼ tsp
  • ¼ tsp
    cayenne pepper


  1. Preheat oven to 400°F (210°C). Blend the ingredients in a food processor until well combined. With your hands, press into little patties.
  2. 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. 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.

Let us know what you think

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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Discussion & Rating

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Eve - Nov. 6, 2022, 7:34 p.m.

Hey Sadia, thank you for the awesome work you are doing!
This recipe turned out super delicious, I love the falafels with garlic sauce and I add them to every green salad.
But the falafels turned a bit dry. Can you advise how to fix that? I also try to fry them in a pan instead of baking in the oven but the result was not that good. Should I use an egg (I am not a vegan so it’s allowed) and bread crumbs before frying?
Thank you!

PUL Team - Nov. 7, 2022, 7:19 a.m.

Hey there, Eve, using dry dry chickpeas that have been soaked in water and then cooked will provide a better texture than canned chickpeas incase canned were used. Allowing the patties to rest shortly before cooking may also help them keep their shape better. Since we only use plant-based products here at PUL we haven't tested it out with eggs, but we hope this helps for now☺️

Subhash Yadav - May 17, 2022, 9:22 a.m.


Emely - March 23, 2022, 6:32 p.m.

It was super good and easy to make!

PUL Team - March 24, 2022, 5:28 a.m.

So glad to hear, Emely! Do let us know if there's any other feedback 😃

Bomi - Dec. 24, 2021, 3:58 p.m.

Could you share us some recipes for plant-based protein-packed balls cooked in the oven? Like including crushed tofu, beans, peas as main ingredients. I find some vegan balls in grocery stores, I'd like to make some at home to save more money.

PUL Team - Dec. 25, 2021, 6:09 p.m.

Hey Bomi, thanks for the suggestion! We've noted it down as an idea for future content. In the meantime, if you're interested and haven't already seen yet, you may find our Green Pea & Chickpea Falafels a fun way to change falafels up:… 🙂

Lucie - July 8, 2021, 8:30 p.m.

I made these ahead of a busy week and they are a game changer! I like how simple they were to make and they are versatile enough that it didn't feel like like I was eating the same thing every day. My favourite way to eat the was crumbled over a salad like some protein-packed croutons :)

PUL Team - July 11, 2021, 12:36 a.m.

A lovely idea to crumble them over salad, Lucie!

Cris S - June 5, 2021, 5:33 p.m.

I loved these falafels! They were incredible! 😁

PUL Team - June 6, 2021, midnight

We appreciate the review and feedback so much, Cris!