Crispy Baked Chickpea Falafel

"These falafels are so easy to make and freezes really well for those days when you need something easy."
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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 2 cups dry chickpeas
  • 1 bunch cilantro, chopped
  • 1 small red onion, diced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon parprika
  • 2 tablespoons lemon juice
  • 1/4 cup sesame seeds, toasted
  • 6 tablespoons buckwheat flour
  • Kosher Salt and pepper, to taste


  • Step 1

    Place the dry chickpeas in a large bowl and cover with water to soak overnight.

  • Step 2

    Remove the chickpeas and drain from the water, pat dry and add the chickpeas in to a food processor.

  • Step 3

    Add in the cilantro, red onion, spices, lemon juice and the sesame seeds to the food processor.

  • Step 4

    Pulse until the mixture is not too fine, with bits of chickpeas still intact.

  • Step 5

    Remove and add the mixture into a bowl, add in the flour 1 tablespoon at a time until you have a mixture pliable enough to form in to patties.

  • Step 6

    Preheat the oven to 350°F and line a baking sheet with parchment paper.

  • Step 7

    Heat up a large skillet on medium high heat with 2 tablespoons of olive oil. Form the patties the size that you would like, and fry each patty in the olive oil until brown on both sides and transfer to a paper lined baking tray, 3-4 minutes.

  • Step 8

    Place in the oven and bake the falafels for 15 minutes. Remove from the oven and serve with couscous, roasted vegetables and hummus.

  • Step 9

    Freeze the rest of the falafels in a glass container and remove to defrost when you need an easy lunch or dinner.

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