Chickpea Falafels


  • 2 cans chickpeas
  • 1 white onion
  • 3 garlic cloves
  • 1/2 cup fresh parsley
  • 1/4 cup fresh mint
  • 1/2 cup flour
  • 1 tsp baking soda
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 3 tbsp oil
  • honey mustard dipping sauce


  • If using dried chickpeas, Soak in water overnight or for at least 8 hours, then drain and rinse. If using canned chickpea, simply drain and rinse.
  • In a food processor pulse onion, garlic, parsley and mint until roughly chopped.
  • Add in baking soda, flour and spices. Pulse until mixed through.
  • Next add in chickpeas and sesame seeds, pulse until combined yet still a little chunky (according to the texture you like!). Transfer mixture into a bowl and freeze for 10 mins if you're short on time. Otherwise place in the fridge until you're ready to shape them into falafels..
  • Remove from fridge/freezer and shape into patties the size of golf balls.
  • In a fry pan heat 1 1/2 tbsps oil to cover the pan and fry each falafel until browned and cooked through
  • Serve with salad, pita bread and hummus according to your menu.

Gluten-Free adaptation: Swap wheat flour for a gluten free flour