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Healthy Vegan Falafel

Ruxandra Micu
Healthy vegan falafel recipe, without deep frying, GF flour and with lots of fresh parsley!
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main
Cuisine Middle Eastern
Servings 20 + falafels


  • 2 400 g cans boiled chickpea You can use dry too, but if you want to have these chickpea patties ready in 25 minutes, then you should use canned chickpeas. If you’ll use dry chickpeas, you have to soak them overnight
  • 2 Tbsps psyllium husks or ground flax seeds
  • 1 cup fresh parsley chopped
  • 1 carrot grated
  • 1 onion diced
  • 6 garlic cloves mashed
  • 4 Tbsps chickpea flour or any other type of flour
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 2 Tbsps tahini paste
  • oil 3-4 Tbsps for frying


  • Add boiled chickpeas in the food processor and blend well until they have a paste-like consistency.
  • Put them in a large bowl and blend in all the other ingredients, except oil.
  • Heat some oil in a non-stick frying pan.
  • Make the patties – 1 Tbsps per patty.
  • Fry them 2 minutes on each side.
  • Put the falafels on a plate covered with a paper towel, in order to absorb all excess oil.
  • Serve!


P.S. I LOVE Lebanese cuisine. If you love it too, check out Ottolenghi: The Cookbook. His recipes are truly inspiring!