Falafels are chickpea croquettes common amongst Middle Eastern cultures. While these are naturally plant- based, I needed to come up with my own recipe, as I cannot tolerate their boxed versions (either too spiced or salty). Soo, I decided to do some research and experimentation until achieving what I consider to be the perfect recipe! Not only is it super quick and simple to make but only requires a few ingredients (totally pantry friendly)


  • 1 15oz can of chickpeas (rinsed & drained)*
  • 1 tbsp tahini (sub for 2 tbsp sesame seeds)
  • 1/4 cup fresh parsley/ cilantro
  • 1 small onion (diced)
  • 4 garlic cloves
  • 3- 4 tbsp flour of choice
  • 1 tbsp cumin
  • 1/4 tsp salt and pepper


  1. Preheat your oven to 350°F  (176.667°C)*
  2. As it is heating, you can add in your onion and garlic cloves to a pan to roast them (This step is optional yet recommended)
  3. In the meantime, rinse your chickpeas and pat them dry (I removed the peel off of mine, yet you can skip this step)
  4. In a food processor, add the garbanzo beans along with the remainder of the ingredients (including your roasted onion and garlic cloves)
  5. Now, gently pulse the mixture until it is moldable to the touch yet still chunky (it should not be a smooth paste)
  6. Once obtaining a desired consistency, you can go ahead and place the mixture into the refrigerator for about an hour*
  7. Mold the mixture into small patties (or roll them into balls) and place them onto a greased or parchment-lined baking sheet
  8. Place into preheated oven and bake for approximately 25 minutes (or until crispy and golden brown)
  9. Serve hot along with some hummus or this Tabbouleh Salad 😉


  • This recipe also works with cooked chickpeas. If using these, you can skip step 1.
  • While traditional falafels are fried, I bake mine in attempts of making them healthier. Yet, feel free to bake them as you’d like and what comes as more practical to you (air fryers also work).
  • Refrigerating the mixture will allow it to firm up and will ensure that your falafels don’t fall apart as they bake (this step is also highly suggested for those who overpulsed their mixtures)

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