... Baked Falafel With Vegan Yoghurt Sauce | Dance of Stoves

Baked Falafel With Vegan Yoghurt Sauce

Baked Falafel with Vegan Yogurt Sauce | danceofstoves.com #vegan
Do you like falafel? I love it; it is one of my favourite options when I have to eat out, especially if I go with people who are not vegan

Also Read: Roasted Red Pepper Hummus

The bad thing is that I have to ask for it without sauce because the yoghurt sauce that they usually put in restaurants is not vegan, and the hot sauce does not add much juiciness because when I chop so much, I only add a few drops.

Also Read: Nutella And Strawberry Toast

I love cooking because you can prepare your favourite dishes to your liking. 

For example, I make my homemade yoghurt sauce to accompany my falafels. I cook them in the oven instead of fried because they are healthier and more digestive (fried and don't get along very well), and you can use your favourite ingredients.

Also Read: Lentil Bolognese Recipe

Baked falafel | danceofstoves.com #vegan
I understand that many times flour or breadcrumbs are added to falafels and gluten does not suit me at all, except for oats, in fact, in some countries, it is considered that it is a safe cereal for those who must avoid gluten (although if you have a health problem, I recommend that you listen to your doctor). 

Also Read: Vegan Crepes Without Oil

If you can't have oatmeal, don't worry, you can use any gluten-free flour or try our first falafel recipe because it's gluten-free. A very healthy and prosperous alternative to the traditional pita bread is the green leaves; in the photos, you can see kale, but sometimes I also use lettuce.

Also Read: Spicy Tomato Soup Recipe

I use raw chickpeas soaked from the night before. In other blogs, I have seen that they use pot cooked chickpeas and have done the test, but it was a disaster, I could not form the falafels, and when cooking them, they disintegrated and remained raw inside, like a spice of porridge. 

Also Read: Juice For Valentine's Day

Maybe I should have shredded them less or added a lower proportion of vegetables. 

Still, the truth is that I prefer to use fresh chickpeas, the food the more natural, healthier and more nutritious the better and by not having to cook them previously we don't have to lose longer than with some pot chickpeas.

Also Read: Sweet Potato Brownie {Low-Fat!}

How To Make Baked Falafel | danceofstoves.com #vegan
I don't want to say goodbye to you without thanking you for all the support we are receiving.


  • Coriander is not liked by everyone and can be challenging to find. Substitute any other fresh herb like parsley, peppermint, spearmint, basil, or a mixture of several.
  • You can buy ready-made oatmeal, but I prefer to grind rolled oats in a blender or grinder because it is cheaper.


Cuisinart FP16DCE Food Processor

Baked Falafel Recipe | danceofstoves.com #vegan
Baked Falafel

Baked Falafel with Vegan Yogurt Sauce | danceofstoves.com #vegan
I am in love with this baked falafel; it is the best I have had so far. I love serving it with vegetables and homemade yoghurt sauce.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 30 mins
  • Total: 45 minutes
  • Servings: 20 (1x), 40 (2x), 60 (3x)
  • Category: Starter, Main Dish
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 120g raw chickpeas soaked in water overnight (2/3 cup)
  • One handful of fresh coriander
  • Two garlic
  • 1/2 onion
  • One small red bell pepper
  • Two teaspoons ground cumin
  • Black pepper and sea salt to taste
  • Eight tablespoons of crushed oatmeal or rolled oats

Ingredients SCALE (2x)

  • 240g raw chickpeas soaked in water overnight (1 1/3 cup)
  • Two handfuls of fresh coriander
  • Four garlic
  • One onion
  • Two small red bell peppers
  • Four teaspoons ground cumin
  • Black pepper and sea salt to taste
  • 16 tablespoons of crushed oatmeal or rolled oats

Ingredients SCALE (3x)

  • 360 g raw chickpeas soaked in water overnight (2 cups)
  • Three handfuls of fresh coriander
  • Six garlic
  • 1 1/2 onion
  • Three small red bell peppers
  • Six teaspoons ground cumin
  • Black pepper and sea salt to taste
  • 24 tablespoons of crushed oatmeal or rolled oats


  1. Soak the chickpeas the night before.
  2. Put the chickpeas in a food processor or blender and beat for a few seconds.
  3. Add the rest of the ingredients (except the oatmeal) and won again until all the ingredients are disintegrated, but without it becoming a puree.
  4. Add the oatmeal and beat again for a few seconds to mix with the rest of the ingredients.
  5. Put the dough in a bowl, cover it with a kitchen towel and let it rest in the fridge for at least 1 hour.
  6. Preheat the oven to 200ºC or 390ºF.
  7. Roll them into balls with your hands, flatten them slightly and put them on a baking sheet lined with greaseproof paper.
  8. Bake for 30-40 minutes (time may vary depending on the oven) or until golden brown on both sides. I usually turn them over when 15-20 minutes have passed.
  9. When they are done, let them rest for at least 5 minutes, and then you can serve them with yoghurt sauce and your favourite vegetables.


Please leave a comment on this post or share a photo with the hashtag #DanceofStoves on Instagram or your favourite social network. Thank you!

Post a Comment