Healthy Vegan Falafels

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It’s tough to find a good falafel from where I live in Montreal. Most Lebanese restaurants are fast food falafels, and if you want good quality, you’ll have to pay for it. I put my own little twist in this recipe cause I’m all about those greens. It’s packed full of nutrition and is super yummy. Top it with the tahini sauce, and you’re in falafel heaven!

I’m in love with my food processor. It cuts prep times in half for everything I make. That’s why most of my recipes involve one. So, if you don’t have one, I would highly suggest that you DROP EVERYTHING and hit the road, NOW. This recipe is mostly just food processing, frying and best of all, requires minimal cleaning up after!

I personally chose to deep fry these, because I just can’t get enough of the crispy goodness followed by the fluffy soft texture. It’s just so satisfying. If however, you are health conscious, you can heat up that oven confidently, as you won’t be disappointed in the baked version either.

For baking, preheat your oven to 375F and bake for 30 minutes, flipping them halfway through. Don’t forget to flatten your falafels out before you pop them in the oven and brush them with a little olive oil. Bon appétit!

Here’s the recipe:



  • 800g (12oz) canned chickpeas (or 1 cup of dried chickpeas soaked overnight)
  • 2 cups fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three , roughly chopped
  • 6 green onions, roughly chopped
  • 3 medium cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tsp kosher salt, plus more for seasoning
  • 4 cups vegetable oil, for frying


  • Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in the food processor. Pulse until chickpeas have a gritty yet homogenous mixture. See picture for details.
  • Place in refrigerator for 15 minutes to allow time for more starches to work their magic, so they retain their shape.
  • Start forming your falafel balls into 2 inches in diameter. Pour your oil into a saucepan and heat over high heat until oil reaches 375°F. Carefully lower chickpea balls into oil one at a time with a fork so as not to splash or crowd them. Cook in batches if necessary. Cook until well browned, about 4 minutes. Transfer cooked chickpea balls to a paper towel-lined plate.
  • Serve with a lemon tahini sauce

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