Baked Zucchini Falafel with Mint

This Baked Zucchini Falafel with Mint recipe is easy alternative to fried falafel made using pantry staples like chickpeas and oats combined with fresh zucchini, mint, basil, garlic, lemon juice. They are perfect to add to any power bowl recipe or eat on their own. They are gluten-free and vegan.

Oh hey there! What’s that?! You’ve been searching for an easy gluten-free, vegan baked falafel recipe? Well… search no more my friends, because these little gems will be on repeat at your house just like they have been at mine! If you have a lot of zucchini growing in your summer garden, this is a great way to use them! These are seriously da bomb.

What Is Falafel?

Falafel is a very popular food originating in Egypt that is typically a deep-fried patty made from chickpeas, herbs, and spices often served with hummus, or a tahini garlic sauce. It’s a great vegan dish served all across the world!

Why You’ll Love This Falafel Recipe

This falafel recipe is baked instead of fried. As much as I love the original way of preparing falafel, fried foods tend to upset my stomach, so I wanted to bake them instead.

Falafel is a great way to add some plant-based protein to any meal (they really could be eaten with any meal). You could sub these for “meatballs” and eat them with pasta, have them for breakfast, as an appetizer with some dairy-free yogurt tahini or Tzatziki dip, or whatever you want.

I am sure you noticed mint in the title… You didn’t read that wrong. I put mint in these, and was very curious what they would taste like, but it’s a great addition to really make the flavor of these pop and give this zucchini falafel an almost Greek vibe!

The Ingredients

Chickpeas. A key ingredient in falafel is chickpeas. I’m not changing that one bit! Chickpeas, aka garbanzo beans, are one of my favorite pantry staples! You will need 1 can for this falafel recipe.

Oats. Make sure you use gluten-free oats. I find quick oats to work better in this recipe, but you may also use rolled oats/old fashioned oats if that is what you have on hand.

Zucchini. You will need 1 cup of shredded zucchini, which is about 1 medium-large zucchini.

Mint. Using fresh mint leaves is best to use in this falafel. You will need 1/2 cup of loosely packed mint leaves.

Basil. I used partially dried basil, but feel free to use fresh basil leaves or dried basil.

Garlic. You will need minced garlic for this recipe. You can buy the garlic pre-minced (as I did) or you can buy a head of garlic and mince a clove or two on your own.

Lemon juice. I also purchase pre-bottled (pure) lemon juice for ease. You will need 1 tablespoon. You may also buy a fresh lemon and juice your own at home.

Nutritional yeast. I love to add nutritional yeast in recipes where it makes sense for some added B vitamins.

Sunflower seeds. I love the addition of the raw sunflower seeds in this falafel recipe. If you prefer to pre-blend them prior to adding the rest of the mixture you may do so.

Salt & pepper. The recipe calls for ½ teaspoon of salt and a pinch of pepper, but you can add more to taste as desired.

Hemp seeds (optional). Hemp seeds are also a great addition to this recipe but isn’t required. I know they can be a bit harder to find in grocery stores.

Instructions

Since these Baked Zucchini Falafel with Mint are made in the oven, you’ll want to preheat the oven to 375 degrees F first.

Next, in a blender/food processor, add the drained and rinsed chickpeas, oats, mint leaves, basil, salt, pepper, garlic, lemon juice, nutritional yeast, sunflower seeds, garlic powder and hemp seeds (if using). Pulse the mixture until combined enough to stick together into patties but not mushy or completely blended. You don’t want to make hummus, you just want the mixture to be able to be shaped into patties.

Spoon the mixture into a large bowl, then add the shredded zucchini. Mix with a spatula to combine.

Line a baking sheet with parchment paper, and form the patties using your hands. If the mixture doesn’t stick together, you can add a tablespoon of water and mix. Place on the baking sheet. Repeat until all the mix is gone, then bake for 20 minutes, flipping half way through.

Let me know what you think about this easy Baked Zucchini Falafel with Mint recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a homemade baked falafel recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!

This falafel recipe was inspired by Making Thyme For Health.

Check out this other delicious zucchini recipe!

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