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falafel plate with tomatoes, cucumber and greens
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Flavourful Falafel Recipe

Cuisine Mediterranean, middle eastern
Keyword chickpeas, falafel, tahini, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 balls
Calories 99kcal
Author Planted and Picked

Equipment

  • Food Processor

Ingredients

  • 2 cups cooked chickpeas
  • 2 large garlic cloves, minced
  • ½ cup cilantro
  • ½ cup parsley
  • ¼ cup mint
  • ¼ cup bread crumbs gluten free is desired
  • ¼ cup spelt flour (or chickpea flour)
  • ⅓ cup onion, finely chopped
  • ¼ cup tahini
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp onion powder optional

Instructions

  • Mince garlic, chop onion, wash and chop herbs.
  • Place chickpeas, garlic and herbs in a food processor and pulse a few time to combine.
  • Add the remaining ingredients and pulse to combine. Do not over process.
  • Dump into a medium bowl and mix well with hands.
  • Removing a couple of tablespoons at a time, roll the mixture into a ball and place in a tray.
  • You can bake the falafel in a 375° oven for 20 minutes. Brush the falafel with a little oil before baking. Halfway through, turn them over and brush with a little more oil.
  • Alternatively, you can shallow fry them in a pan with oil over medium heat for about 10 minutes, flipping occasionally.
  • You could also cook them into an air fryer. Brush a little oil on the falafel, and air fry for about 15 minutes, turning about 1/2 way through.
  • Be careful not to overcook the falafel or they will dry out.

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 217mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg