Crispy Baked Falafel with a creamy, herby avocado sauce and za'atar roasted vegetables, sun-dried tomatoes and warm naan. This dish has got all the elements and textures to create a wonderfully YUM and healthy meal; Crispy falafel, creamy avocado sauce, carby naan, sweet sun dried tomatoes and a healthy dose of spiced root vegetables.
I'm pretty sure this is my favorite vegan recipe to date. It's just got it ALL. Right, so I don't always use vegan naan for this, and if you want to make your own, non-vegan naan, try this one! If you want it to be vegan, I can redirect you to Minimalist Baker's easy vegan naan recipe.
This recipe has a lot of steps, but most of them involve the food processor and it's all done in about 45 minutes (not including making naan). It really is a simple and fantastic dish! I adapted this recipe from Pinch of Yum.
What is falafel?
Falafel is a vegetarian patty that's often deep fried. It is usually made with chickpeas, fava beans or both. Herbs such as parsley and cilantro and spices are also usually added to the dough. Falafel is a popular dish in the Middle East and often serves as the protein in main dishes. It can be used in a variety of different dishes, such as salads, in pitas (or naan in this case!), or alone as a snack or in a meze (appetizer). In other words; falafel is a versatile veggie ball.
In all honesty, falafel is usually deep fried, but I do not see the point in that. It is beyond delicious just to bake it in the oven. Reducing both calories and clean-up. I think that is a win-win.
How To: Crispy Baked Falafel
Pre-heat oven to 200C (400F) and prepare a baking sheet with parchment paper. Pulse all ingredients, except for the almond flour, in a food processor until combined. The consistency you're after is a dry, crumbled dough that sticks together when you press it. Add 1 tablespoon almond flour and combine, using a spatula. You may need to add more almond flour, but do not add more than 1 tablespoon at a time. I only used 1 to get a dry enough dough to handle.
Take 1 heaping tablespoon of dough and shape it into a patty using your hands. Repeat with the rest of the dough, and bake in the oven for 18-20 minutes. Makes about 19-20 patties.
Za'atar Roasted Vegetables
Za'atar is a Middle Eastern spice blend consisting of sesame seeds, sumac, thyme and sea salt. I've got a recipe for za'atar right here. It is super simple to make and keeps forever in an airtight container. If you don't want to make this you could just sprinkle the vegetables with dried thyme and salt, which literally already is half of the za'atar. But I still highly recommend making it.
Cut carrots into matchsticks and broccoli head into small florets. You want them to cook at approximately the same time, so make sure it's not big differences in size. Add to a roasting pan or baking sheet and mix with the za’atar, salt, pepper and olive oil. Bake for 25-30 minutes, halfway through you should give the vegetables a stir.
You can serve these both hot or cold. You won't really notice they are cold if you serve them with warm naan and warm falafel. However, if you want them hot you can change the settings of the oven to fan 180 C (360F). Now you can add the baking sheet with the falafel to the lower half the oven and the baking sheet with za'atar vegetables to the upper half of the oven. Add the vegetables 5-10 minutes before you add the falafel. Make sure you check the vegetables for doneness at around 20 minutes.
Creamy, Herby Avocado Sauce and Sun-Dried Tomatoes
Place all the avocado sauce ingredients, apart from the almonds, into a food processor and pulse until everything is incorporated. Add the almonds and pulse until smooth. If it’s too thick, add in more water or oil. Too thin - more almonds. Store in the refrigerator until everything is ready. Leftovers can be stored in the fridge for a couple of days.
So the biggest hassle of this recipe is that we use the food processor in all the steps. It's easy, but you kind of need to clean it up (or rinse shh) after each step. But I'm telling you, it's worth it! For the sun-dried tomatoes - you guessed it - add them to the food processor along with the oil it comes in. Puree until it's a paste. You do not have to food process the sun dried tomatoes, but I like to so in order to evenly distribute the goodness all over the naan. I'm serious about getting the best flavor out of every bite!
Assemble The Crispy Baked Falafel
Soo, we are so ready to eat this right now. Warm some naan, and spread the sun-dried tomatoes on top. Add the za'atar roasted vegetables, top with some crispy baked falafel and then drizzle with avocado sauce. Dig in! One healthy meal that is bursting with flavor right there. You're welcome.
Flavor Bombs!
- Healthy Halloumi Quinoa Salad with Garlic Vegetables
- Chicken Shawarma (+ serve with Tabbouleh!)
- Za'atar and Goat Cheese Naan with Pomegranate
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- Curry Coconut Chicken Satay with Mango Cucumber Salad
- Jamaican Jerk Chicken Quinoa Bowl
- Chipotle Cheddar Burger with Chipotle Lime Mayo
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I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Crispy Baked Falafel and Za'atar Roasted Vegetables
Crispy Baked Falafel with a creamy, herby avocado sauce and za'atar roasted vegetables, sun-dried tomatoes and warm naan. This dish has got all the elements and textures to create a wonderfully YUM and healthy meal.
Ingredients
Crispy Baked Falafel
- 16 oz chickpeas, drained and rinsed. 460g
- 2 cups fresh cilantro, 40g
- 2 cups fresh parsley, 40g
- 1 red serrano chili, or any other mild chili
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 4 cloves garlic
- 2 teaspoon salt
- 2 tablespoon almond flour, can also use regular flour, but then they aren't GF
Za'atar Roasted Vegetables
- 2 medium carrots, cut into matchsticks
- 1 broccoli head, cut into small florets
- 1 small red onion, sliced
- 1 tablespoon za'atar, *see notes for link to recipe
- 2-3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Avocado Sauce
- 1 avocado
- 1 handful cilantro
- 1 small handful parsley
- 1 clove garlic
- 1 ½ lime, juice only
- ¾ teaspoon salt
- ½ red serrano chili, or any other mild chili
- ½ cup water, 120ml. More or less to desired consistency
- ¼ cup olive oil, 60ml
- 1 tablespoon almonds, optional
Assemble
- 1 ¼ cup sun dried tomatoes and their oil, 285g
- 4 naan, ** see notes for recipe
Instructions
Crispy Baked Falafel
- Pre-heat oven to 400F (200C) and prepare a baking sheet with parchment paper.
- Pulse all ingredients, except for the almond flour, in a food processor until combined. The consistency you're after is a dry, crumbled dough that sticks together when you press it. Add 1 tablespoon almond flour and combine, using a spatula. You may need to add more almond flour, but do not add more than 1 tablespoon at a time. I only used 2 to get a dry enough dough to handle.
- Take 1 heaping tablespoon of dough and shape it into a patty using your hands. Repeat with the rest of the dough, and bake in the oven for 18-20 minutes. Makes about 24 patties.
Za'atar Roasted Vegetables
- Cut carrots into matchsticks and broccoli head into small florets. You want them to cook at approximately the same time, so make sure it's not big differences in size. Add to a roasting pan or baking sheet and mix with the za’atar, salt, pepper and olive oil. Bake for 25-30 minutes, halfway through you should give the vegetables a stir.***
Avocado Sauce and Sun-Dried Tomatoes
- Place all the avocado sauce ingredients, apart from the almonds, into a food processor and pulse until everything is incorporated. Add the almonds and pulse until smooth. If it’s too thick, add in more water or oil. Too thin - more almonds. Store in the refrigerator until everything is ready.
- Leftovers can be stored in the fridge for a couple of days.
- For the sun-dried tomatoes: add them to the food processor along with the oil it comes in. Puree until it's a paste. You do not have to food process the sun dried tomatoes, but I like to do so in order to evenly distribute it over the naan.
Assemble
- Warm the naan, and spread the sun-dried tomatoes on top. Add the za'atar roasted vegetables, top with some crispy baked falafel and then drizzle with avocado sauce. Dig in!
Notes
These falafels are gluten free, but if you don't need them to be you can use regular flour too. I've also used corn flour, and that is fine too.
* Za'atar can be bought in Asian grocery stores or you can very easily make your own using this za'atar recipe (only 4 ingredients!).
** Make sure you choose naan after your dietary restrictions, such as vegan or gluten free. If you do not have any of these restrictions, I have a delicious recipe for homemade naan.
*** You can serve these both hot or cold. You won't really notice they are cold if you serve them with warm naan and warm falafel. However, if you want them hot you can change the settings of the oven to fan 180 C (360F). Now you can add the baking sheet with the falafel to the lower half the oven and the baking sheet with za'atar vegetables to the upper half of the oven. Add the vegetables 5-10 minutes before you add the falafel. Make sure you check the vegetables for doneness at around 20 minutes.
Adapted from: Pinch of Yum
Nutrition Information:
Yield: 4 Serving Size: ⅛Amount Per Serving: Calories: 567Total Fat: 25.5gSaturated Fat: 3.5gCholesterol: 0mgSodium: 800mgCarbohydrates: 74gFiber: 16.4gSugar: 2.2gProtein: 16.4g
Maman de sara
Monday 18th of February 2019
I make falafel often but I love your healthiest version! They look flavorful and yummy!
Stine Mari | Ginger with Spice
Tuesday 19th of February 2019
Thank you so much!
Jacqueline Debono
Saturday 16th of February 2019
You have such mouth watering recipes and photos. I love the idea of baking the falafel instead of frying them!
Stine Mari | Ginger with Spice
Tuesday 19th of February 2019
You are so kind, Jacqueline. Thank you so much!
Cheese Curd In Paradise
Saturday 16th of February 2019
I would love to enjoy this for lunch! The sauces look wonderful -so creamy and full of flavor! I can't wait to give this a try.
Stine Mari | Ginger with Spice
Tuesday 19th of February 2019
Yeess, love the avocado sauce! Thank you so much.
Mimi
Saturday 16th of February 2019
Crispy? Yes. Baked? Yes. Falafel? Absolutely YES! Falafel is my new inspiration and the more I look for different recipes the more excited I get about all the different types you can make. Can't wait to try yours this weekend. Yum!
Stine Mari | Ginger with Spice
Tuesday 19th of February 2019
YES! Thank you so much, Mimi!
April
Saturday 16th of February 2019
I get excited just by reading through all the ingredients that this falafel has - it is sooo goood! I already imagine myself experimenting with the steps, because that is what I love doing :-) Great recipe - thank you!
Stine Mari | Ginger with Spice
Tuesday 19th of February 2019
Thank you, April! I hope you'll like it! :)