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5 from 1 vote

Baked Carrot Falafel with Walnuts (Vegan + Gluten-Free)

This easy and healthy Baked Carrot and Walnut Falafel makes for one delicious high-protein and high-fiber vegan gluten-free meal, side, or snack! It pairs well with my Turmeric and Cilantro Sunflower Seed Sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entrées
Cuisine: Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 9 patties
Calories: 93kcal
Author: Kristen Wood


  • garbanzo bean flour
  • Raw Walnuts
  • Chickpeas


  • 1 cup canned or pre-cooked chickpeas
  • 1 cup finely chopped carrots
  • 1/2 cup chickpea flour
  • 1/3 cup raw walnuts
  • 2 garlic cloves
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon freshly ground black pepper
  • turmeric and cilantro sunflower seed sauce optional, for serving


  • Preheat oven to 400°F. Line a cookie sheet with parchment paper. Drizzle with oil and set aside.
  • To a food processor high-speed blender add all of the above falafel ingredients. Blend until mostly smooth.
  • Using 3 tablespoons of batter at a time, shape into patties using wet hands. Place on your prepared cookie sheet at least 1/4" apart. Drizzle with oil.
  • Bake for 25 minutes, flipping the patties halfway through cooking time. Let cool before serving. Optionally serve with my Turmeric and Cilantro Sunflower Seed Sauce.
  • Enjoy!


These also pair well with my Tzatziki Sauce!


Serving: 1falafel | Calories: 93kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 372mg | Potassium: 160mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2409IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg