This baked pumpkin falafel recipe is kid-friendly, great to meal prep, and works wonders for a vegetarian weeknight dinner!

Baked Pumpkin Falafel

This Baked Pumpkin Falafel recipe is gluten-free, dairy-free, and a kid-friendly weeknight dinner!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4
Calories 247 kcal


  • 1/2 cup diced onion
  • 1/2 cup pureed pumpkin
  • 1 can garbanzo beans (drained and rinsed)
  • 2 tbsp oat flour
  • 1 tsp lemon juice
  • 1/4 tsp garam masala
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 5 tbsp oat flour (or ground flax seed)
US Customary - Metric


  1. Preheat oven to 425 degrees. Prepare a baking sheet by lightly brushing with olive oil, or a nonstick spray. (You can also use parchment paper, foil, or a silicone baking mat.)
  2. Combine all ingredients, except for the last 5 tablespoons of oat flour or flax in a food processor until pureed into a slightly chunky consistency.
  3. Portion the mixture into 18 balls. Roll each ball in the oat flour or ground flax seed, then press into a disc on the baking sheet.
  4. Bake for 25-28 minutes, or until golden brown and slightly crunchy.
  5. Can serve immediately, or be refrigerated up to three days and reheated in a toaster oven, oven, or skillet.
Nutrition Facts
Baked Pumpkin Falafel
Amount Per Serving (0 g)
Calories 247 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 85mg4%
Potassium 450mg13%
Carbohydrates 42g14%
Fiber 10g42%
Sugar 7g8%
Protein 11g22%
Vitamin A 4795IU96%
Vitamin C 4.6mg6%
Calcium 70mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.