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Oven-Baked Chickpea and Carrot Falafel Fingers

By TinyTummyTreats Editorial TeamPublished Apr 24, 2026 | Updated Oct 17, 2026
Middle Eastern-Inspired 55 mins easy-to-makevegetable-basedbudget-friendlylunchbox-friendly

Baked chickpea and carrot falafel fingers with oats, parsley and warm spices. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 15 minutes; total about 55 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Oven-Baked Chickpea and Carrot Falafel Fingers
Prep 15 min
Cook 25 min
Total 55 min
Servings 4
Difficulty easy
Cuisine Middle Eastern-Inspired

Recipe Details

Prep15 min
Cook25 min
Total55 min
Servings4
Difficultyeasy
CuisineMiddle Eastern-Inspired
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Ingredients

Servings 4
  • 1 cup canned chickpeas (drained and rinsed)
  • 1 medium carrot, finely grated
  • 1/4 cup finely chopped onion
  • 1/4 cup gluten-free rolled oats, ground
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh cilantro (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon olive oil or avocado oil, plus a little for brushing
  • 1 to 2 tablespoons water
Oven Baked Chickpea Carrot Falafel Fingers ingredients image for TinyTummyTreats
Oven Baked Chickpea Carrot Falafel Fingers ingredients image for TinyTummyTreats

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C) and line a baking tray with parchment paper or a silicone baking mat.
  2. Pulse chickpeas in a food processor until coarsely mashed but not pureed.
  3. Transfer the mashed chickpeas to a mixing bowl.
  4. Add the grated carrot, finely chopped onion, ground oats, parsley, cilantro (if using), cumin, coriander, baking powder, and garlic powder. Mix well to combine.
  5. Add the teaspoon of oil and one tablespoon of water. Mix thoroughly. If the mixture is too dry and crumbly to hold its shape, add the second tablespoon of water gradually until it binds well but is not too wet.
  6. Shape into logs about 3 inches long and 1 inch thick.
  7. Place the falafel fingers on the prepared baking tray, leaving space between each.
  8. Lightly brush or spray the tops with a little oil to promote browning.
  9. Bake for 20-25 minutes, turning the fingers halfway through baking to ensure even color and texture.
  10. When golden and firm, remove from the oven and cool on a wire rack.
  11. Serve at a suitable temperature.
  12. Refrigerate promptly in covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Oven Baked Chickpea Carrot Falafel Fingers process image for TinyTummyTreats
Oven Baked Chickpea Carrot Falafel Fingers process image for TinyTummyTreats

Timing note

Allow for preparation, the complete written cooking stages and cooling to serving temperature.

Serving

This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.

Ingredients

Follow the listed ingredients. Equivalent substitutions have not been established and can change binding, moisture and texture.

Storage

Refrigerate promptly in covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.

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