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Crispy Baked Falafel and Za’atar Roasted Vegetables

A naan with sun-dried tomatoes paste, roasted vegetables baked falafel patties and avocado sauce on a white plate and white marble background.

 

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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.

 

A naan with sun dreid tomatoes, roasted vegetables, baked falafel and drizzling avocado sauce with a spoon.

 

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.

 

Unbaked falafel on a baking sheet.

 

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 tbsp almond flour and combine, using a spatula. You may need to add more almond flour, but do not add more than 1 tbsp at a time. I only used 1 to get a dry enough dough to handle.

 

Take 1 heaping tbsp 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.

 

Baked falafel patties on a baking sheet.

 

Za’atar Roasted Vegetables

 

Za’atar is a Middle Eastern spice blend consisting of sesame seedssumacthyme 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.

 

A clear baking dish with roasted broccoli and carrots. A white ramekin with sun dried tomato paste and a spoon.

 

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.

 

A clear bowl with avocado sauce and a spoon. Roasted vegetables blurred out in the background.

 

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.

 

Green avocado sauce in a clear bowl and a spoon. White marble background.

 

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!

 

A naan spread with sun dried tomato paste on a white plate. Ramekin with sun dried tomatoes in the background blurred out.

 

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.

 

Naan with sun-dried tomatoes and adding roasted broccoli and carrots with a metal tong.

A naan with sun-dried tomatoes paste, roasted vegetables baked falafel patties and avocado sauce on a white plate and white marble background.

 

Flavor Bombs!

 

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Closeup of the finished salad with tzatsiki, How to serve chicken shawarma: with tabbouleh on a wooden plate. Za'atar Date and Goat Cheese Naan with Pomegranates

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Curry Coconut Chicken Satay with Mango Cucumber Salad Jamaican Jerk Chicken Quinoa Bowl Chipotle Cheddar Burger with Jalapeños and 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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A naan with sun-dried tomatoes paste, roasted vegetables baked falafel patties and avocado sauce on a white plate and white marble background.

Crispy Baked Falafel and Za'atar Roasted Vegetables

Yield: 6-8 people
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic
  • 2 tsp salt
  • 2 tbsp 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 tbsp za'atar, *see notes for link to recipe
  • 2-3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Avocado Sauce

  • 1 avocado
  • 1 handful cilantro
  • 1 small handful parsley
  • 1 clove garlic
  • 1 1/2 lime, juice only
  • 3/4 tsp salt
  • 1/2 red serrano chili, or any other mild chili
  • 1/2 cup water, 120ml. More or less to desired consistency
  • 1/4 cup olive oil, 60ml
  • 1 tbsp almonds, optional

Assemble

  • 1 1/4 cup sun dried tomatoes and their oil, 285g
  • 4 naan, ** see notes for recipe

Instructions

Crispy Baked Falafel

  1. Pre-heat oven to 400F (200C) and prepare a baking sheet with parchment paper.
  2. 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 tbsp almond flour and combine, using a spatula. You may need to add more almond flour, but do not add more than 1 tbsp at a time. I only used 2 to get a dry enough dough to handle.
  3. Take 1 heaping tbsp 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

  1. 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

  1. 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.
  2. Leftovers can be stored in the fridge for a couple of days.
  3. 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

  1. 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: 1/8
Amount Per Serving: Calories: 567Total Fat: 25.5gSaturated Fat: 3.5gCholesterol: 0mgSodium: 800mgCarbohydrates: 74gFiber: 16.4gSugar: 2.2gProtein: 16.4g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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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! :)

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