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Chickpea Vegan Falafel Recipe

A protein-packed, crunchy-on-the-outside, soft-on-the-inside falafel recipe made with chickpeas, herbs, and spices—completely plant-based and unapologetically fabulous.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1½ cups dried chickpeas soaked overnight, not canned
  • 1 small onion roughly chopped
  • 3 garlic cloves
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • Salt to taste
  • ¼ tsp baking soda
  • 1 tbsp lemon juice
  • 2 tbsp flour chickpea or all-purpose
  • Oil for frying or mist if baking

Method
 

  1. Drain soaked chickpeas and toss them into the food processor like a woman on a mission.
  2. Add onion, garlic, herbs, spices, lemon juice, salt, and baking soda. Blend until it looks like chunky green magic.
  3. Stir in flour to bind your emotions—and the falafel.
  4. Shape into small balls or patties. Chill for 10 minutes if they’re feeling soft and dramatic.
  5. Fry in hot oil until golden brown or bake at 200°C for 20 minutes, flipping halfway for that glow-up.
  6. Serve with tahini, hummus, or just your sparkling personality.

Notes

📊 Nutritional Info (Per Serving)

  • Calories: 280
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 12g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 18%
  • Folate: 22%
  • Magnesium: 20%
  • Vitamin C: 12%
  • Zinc: 14%

💡 Tips to Upgrade Your Falafel Game

  • Bake them for fewer calories and less drama.
  • Add a touch of chili powder if your taste buds are bored.
  • Don’t overblend—you want texture, not green hummus.
  • Freeze raw balls and cook fresh. Because why settle for soggy leftovers?
  • Wrap in pita, stuff in tacos, or toss in salad. The world is your falafel.