Baked Falafel Muffins (Vegan)

These crispy, high protein baked falafel muffins are completely vegan and gluten free! Naturally low in fat, these healthy savoury bites are low in fat and the perfect snack or meal addition. 

falafel-muffins

There are two foods which are constantly used in recipes, meals and daily eats around the healthy living blogging world which I have never been the biggest fans of. 

1. Sweet Potato

2. Chickpeas

It’s not that I despise eating either of these or avoid them like the plague- If they were the last foods on earth, I would happily tuck into it. Actually, that doesn’t say much. 

baked-falafel-6

 

When it comes to the sweet potato, I prefer to eat it’s white family member. I don’t need to profess my love for the white potato. It’s not unusual for me to eat a kilo of these white spuds in a day. Heck, it even happened where I ate a seven kilos within a week. When I was in America for the first time, I was fortunate to be there during Thanksgiving and was given a sweet potato with marshmallows and brown sugar. I think that put me off them just a tad.

Healthy Baked Falafel Muffins- These crispy, high protein baked falafel muffins are completely vegan and gluten free! Naturally low in fat, these healthy savoury bites are low in fat and the perfect snack or meal addition! @thebigmansworld - thebigmansworld.com

Let’s now talk chickpeas. Chickpeas, especially chickpea flour (garbanzo/besan flour) is something I did grow up with. Many of my mum’s traditional cooking involved using chickpea flour (expect an amazing recipe to come in the new year!) and there are a plethora of Persian stews which are based on slow cooked chickpeas. I love hummus but over the last few years, I’ve found the more basic the chickpea is, the more stomach pains. What does that mean? Well let’s put it simply.

A can of chickpeas eaten straight = A pregnant male look.

A falafel deep fried to a crisp = Yes. So much yes. 

baked-falafel-2

Safe to say, when I’m cooking for myself or out to eat, sweet potatoes and chickpeas are often overlooked. When I asked on Facebook what kind of recipes you guys wanted, Vegan and traditional family recipes were popular ones. For long time readers, you’d probably think it bizarre for me to post a vegan recipe, knowing my love for the animal protein. Ironically, one of my all time favourite recipes by mum is her pan fried Persian style falafel which is almost vegan! 

I’d always know whenever she’d be making these delicious patties because the house would smell insane- A combination of curry spices mixed with copious amounts of liquid gold. No, not coffee- Oil

When I stole graciously obtained the recipe from her and looked through the list, I was surprised to realise how simple it was. Instead of pan frying it like mum usually does, I wanted to see if they would work baked in the oven as ‘muffins’. This was because I was lazy and didn’t want to stand over the stove. It worked out well and formed perfectly! The other edit I did to her recipe was vegan-ise it by using a flax egg (hence the puuuuurty black spots throughout). A warning though- Make sure you grease the muffin tins VERY well– Let’s just say my first trail, I ate them with a fork straight out of the muffin tin….

baked-falafel-3

So while I may not be the biggest fan of sweet potatoes or chickpeas- Together, I’m their personal cheer leader. Especially when they are fried. 

Baked Falafel Muffins (Vegan)
These crispy, high protein baked falafel muffins are completely vegan and gluten free! Naturally low in fat, these healthy savoury bites are low in fat and the perfect snack or meal addition.
Write a review
Print
Ingredients
  1. 2 x cans of no salt added chickpeas, drained (400 gram cans)
  2. 1 large sweet potato, cooked and mashed (400-450 grams pre cooked weight)
  3. 1 clove garlic
  4. 1/2 onion
  5. 1 T flaxseeds
  6. 1 T cumin
  7. 1 tsp red pepper flakes
  8. 2 tsp sea salt
  9. 2 tsp pepper
  10. Oil for coating pan*
  11. Spray oil for coating muffins
Instructions
  1. Preheat the oven to 180 degrees Celsius. Generously coat a 12 count muffin tin or 18 count mini muffin tin with oil and set aside.
  2. In a food processor or high speed blender, combine the chickpeas, garlic and onion and blend until a very course texture is made. Add the cumin, red pepper flakes, sea salt and pepper and blend once more.
  3. In a large mixing bowl, combine the chickpea mixture with the mashed sweet potato and flaxseeds and mix very well until fully incorporated.
  4. Distribute the batter evenly in the greased muffin tin. Generously spray the tops of the muffins with more oil and bake for 20-25 minutes, until golden brown on top. Remove from oven and allow to sit for 5 minutes in pan. Serve immediately or allow to cool completely before refrigerating or freezing. Muffins should easily slip out of the tray if greased generously.
Notes
  1. Please ensure you coat your muffin tins VERY generously with oil- The lack of bread crumbs or grains in this mixture makes it very prone to sticking to it.
  2. If desired, these can be pan fried- Simply coat a frying pan generously with oil and fry on medium-high for 3-4 minutes, flip, and repeat until golden brown.
  3. These muffins can be refrigerated for up to 1 week or frozen for up to 2 months.
The Big Man's World ® https://thebigmansworld.com/
baked-falafel5

Are you a fan of chickpeas? 

Can you handle legumes well?

What is your favourite way to eat a sweet potato? Maybe I’ll become a fan. 

Connect with me below-

Facebook - /thebigmansworld
Pinterest - /thebigmansworld
Instagram - @thebigmansworld
Twitter - @thebigmansworld
Bloglovin - thebigmansworld
Email - [email protected]
Snapchat - thebigmansworld

The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Clean eating diet food gluten free recipe vegan vegetarian

YOU MAY ALSO LIKE

Comments

118 thoughts on “Baked Falafel Muffins (Vegan)

  1. Can’t believe you realy post a recipe with sweetpotato and chickpeas 😀 I love sweetpotatos, I love chickpeas (yes, triple chickpea salad!!!) I love falafel, I love this recipe.

    1. Wait. .. how did I never know you’re a fellow sweet potato naysayer? More power to the mighty white potato 🙂 !
      Onto this recipe. It might be the most enticing savoury recipe you posted so far for me and that’s saying a lot because all [vegetarian] ones look good. Legumes have been my best friends since going vegetarian more than 10 years ago and chickpea is my second name. That’s because I still need to share it with Jenn’s little one. But really: I can polish off a whole can in a day without any troubles – or musical happenings ;).

  2. Whaaat – you don’t like sweet potatoes?? Can we still be friends?? I’m just messing but seriously though, try roasting them and then dipping them in peanut butter- that might just change your mind! I am not a fan of kidney beans but chickpeas? love them, especially in hummus form…that’s a given though ;)!

  3. Nice recipe!! I’m making these soon, for sure. It’s nice that you put flax seeds in them, I guess I would have added those anyway because I put them in everything 😀

  4. If I do decide to introduce chickpeas back into my diet this is the recipe I am going to first off! They look great Arman!
    Hope all is well with you. Woke up to the news in Sydney – scary scary times.

  5. Love this recipe. And I love falafel too by the way…I live on chick peas and can handle them well…Sweet potatoes are my fave with just about anything! Like topped with avocado or omg, try roasted wedges with peanut butter. Roast the wedges with a dab of maple syrup to bring out the sweetness. So good.

  6. Anything with sweet potatoes has my vote! However, I have never had sweet potatoes with marshmallows. Aside from my deep dislike of marshmallows, that combination just seems ‘icky’. I also had a sweet potato casserole when I was celebrating my first ‘real’ American thanksgiving in the US, but it was amazing – with pecans and no marshmallows.

    As for this recipe – looks delicious! I don’t eat chickpeas very often anymore (paleo now), but this really looks like it would be absolutely yummy! I’ll have to give these muffins a try soon, and you get bonus points if my kid likes them 🙂

    Pinned!

  7. Yum!! I love falafels but I’m so lazy and just buy them already made. I’ve always wanted to try one of those sugary sweet potatoes you see at Thanksgiving, so I’m sad to hear you didn’t like it. Way to ruin my food bucket list.

  8. I feel ya on the stomach pains! I’m super excited to try these though because whenever I try to make normal Falafel it falls apart in the pan and fails epically. Every. Single. Time.

    1. That reminds me! I sent my sister your chickpea recipe (the baked ones) to make for me when I’m down in Melbourne, but told her to add a tonne of extra oil and burn them lol. Maybe no stomach pains then.

  9. On behalf of America, I apologize that you were force-fed sweet potatoes with marshmallows. I love sweet potatoes, but the marshmallow and cinnamon addition is just wrong. Now on to these muffins…my wife loves (and I mean loves) falafel. I think I shall need these to show up in my kitchen soon! When are you coming back through upstate New York?? 🙂

    1. Mate, I’m making it my goal to move to New York or anywhere in America next year- Just hunting down employers who will sponsor an Aussie!

      …I may have bought day old falafel in Times Square at 3am. It was so good.

  10. I’m always a bloaty gassy mess when I eat legumes. Owell, they are too good and I am totally single. HAHA. This makes sleeping alone worth it. I LOveeeEEee sweet potatoes, yup so totally do. With things in them like almond butter, or baked beans (more gas!) or in a scramble of sorts. OR in dessert!

  11. I must say, since being in Tel Aviv. I am all about chickpeas. But only in hummus and only if THEY make it – it is simply amazing. But yeah, I have a hummus baby in the 9th month whenever I eat it.
    Falafel was also a common food when I was there and I SO love them!! Genius to make them as muffins – I had to laugh about the situation with eating them out of the muffin tin with the fork. Oh, how MANY times I did that!! 🙂

  12. These look amazing! I love chickpeas- recently I’ve been baking them with spices for a simple yet delicious crispy little snack. As for sweet potatoes, definitely one of my veggies! I enjoy them in so many different dishes but even simple oven roasted fries with chill powder should win you over 🙂

  13. Love that these are make-in-advance and freezable. Sweet potatoes are okay, but I don’t go nuts for them. I like any kind of potato baked with lots of fixins’ (namely cheese, cheese and more cheese).

  14. Falafel is one of those words that I quite foolishly told everyone I wanted to make – but was pronouncing it completely wrong. Kinda like I did with quinoa. 🙂 I like anything in muffin form! Except probably anchovies or barbecue baked beans.

  15. These look delicious. I love falafel, especially when it is deep fried… I am the same as you. If the chickpea is cooked or soaked I am fine. But if it is straight out the can – we are in trouble!

  16. The only sweet potatoes I really like are the Okinawa purple sweet potatoes….hard to find but I can find them in asian markets. They are purple skin and bright purple flesh. I think they are close to white potato consistency but have a really cool flavor….different, definitely different…delicious though!

  17. Am I a fan of chickpeas? Heck yes! I love chickpeas and am sorry you have to suffer male pregnancy looks after eating chickpeas, haha. These sound delish! I really like that you used a flax egg. Pretty dots throughout indeed!! Happy Monday Arman 🙂

  18. I wonder if you bake them on a cooling rake, if it would prevent stickage. Hmm, I will have to test this theory. I love chickpeas, I even like sweet potatoes, although not nearly as much as the pale ones, and I adore falafel. This recipe is perfect for me. Thanks for that.

  19. Well now I know what to do with the excess of chickpeas hanging around from when I stopped making hummus. I haven’t had falafel in forever and I’m totally craving some right this second!

  20. wait chickpeas and sweet potatoes.. who are you talking about that could POSSIBLY use those ingredients? needless to say you didnt need to describe any further until i as all over this recipe 😀 well i’m about due for another carrot cake bread loaf this weekend so i think i’m going to make it a big mans extravaganza and make these too! hollla food prep for meatless monday! SO EXCITED RIGHT NOW! eggless recipes make my life so much eaaaaasier.. so thank you with the utmost gratitude 🙂

      1. Did i ever tell you that this comment literally made my day? to like me more than egg filled recipes is something i want to be professed in my wedding vows. i don’t expect him to love me more than nut butter, but eggs are still an adequate proclamation

      1. Yes i did!!!! Although i think i used too much sweet potato HAHA. i already had puree so i tried to just guess what i thought would be the equivalent without measuring.. oops!

        The flavor was perfeccccct but since i used too much “wet ingredients” mine came out a little mushy. Still ate them all though and would definitely try again and follow the “rules” 🙂

        1. Good to hear. I made them yesterday and I used 450g sweet potato precooked, and followed the recipe exactly. They came out mushy too even though I baked them for over 40 min total 🙁 maybe sweet potato was too wet!? I boiled it. Maybe better to bake it?

  21. Arman, I didn’t see this when you first posted but wow these are awesome! My first love as a vegetarian was falafel until I found out how bad the fried one’s were (devastated). Will have to try these because omg my first love! Thanks for sharing!

  22. I have a question. I just made the muffins, but it is taking them so long to cook. I think I added too much chickpea. Just to clarify…do the 2 cans you use total 400 grams or is it 400 grams per can?

    The flavor is really good…I know I will love them when I figure out what I did wrong.

    Thank you.

    June

    1. Hey June!

      Hope you are doing well! It is 400 grams each so 800 grams total (before draining!). It can take quite a while depending on your oven- My sister tried it and it took close to 50 minutes, but myself ranged from 30-35 🙂

  23. This recipe was wonderful! I subbed mung beans for chickpeas because they are what I have for beans as of right now, and I baked the falafel on parchment lined baking sheets as little, flattened cookie-scoop rounds. While they didn’t have the crispy outside that comes from a higher conductive heat exchange with oiled metal surfaces, they were delicious and sweet and soft, but still held together after baking for about an hour. Well worth it to me, since I didn’t have to pay attention to them so soon.

    Thank you for this recipe! I look forward to using two of my cheapest and favourite groceries to make falafel-like bites!

    Also, favourite way to eat sweet potatoes: diced and roasted, then dipped in a mix of mustard and Sriracha sauce. But I love sweet potatoes in nearly every vegan presentation. I also love chickpeas very dearly for their versatility (roasted as snacks, pureed for mixing with potatoes or using in bean brownies or thickening soups, whole in any soup, fermented bean pastes.. oh so good!)

  24. Lesson for anyone in the states or using Fahrenheit, it’s 350° Fahrenheit. I didn’t read properly, and cooked for 25 minutes at 180 Fahrenheit. I’m not used to seeing Celsius on recipes and skimmed right over it 🙁 time to try again!

  25. This recipe looks great. One question: Is it 1 tablespoon of whole flaxseeds or ground flaxseeds? If the flax seeds are replacing eggs then I’d guess they’d be ground.

      1. I made them yesterday and it was very good but not that firm. Anyway, thanks for the recommandation, I ate them with a beet and carott salad, it was really yummy! 😀

Have a comment? Go for it!