Homemade falafels

Homemade falafels: chickpea and herb balls, crispy outside and soft inside. Rich in plant protein, they are much lighter baked than deep-fried.

Preparation: 20 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 139 kcal · 8 g protein · 16 g carbohydrate · 3 g fat

Ingredients

• 250 g dried chickpeas (soaked)
• 1 onion
• 2 cloves of garlic
• 1 bunch of parsley and coriander
• 1 tsp cumin
• 2 tbsp chickpea flour

Method

1. Blend the soaked (not cooked) chickpeas with the onion, garlic, herbs and spices.
2. Add the flour to bind and shape into balls.
3. Place on a baking tray and brush with oil.
4. Bake for 20 minutes at 200 °C, turning halfway through.

Nutritional benefits

Made from chickpeas, falafels are rich in plant protein and fibre. Baked rather than fried, they keep all their nutritional value without the excess fat. Perfect in a bowl, in a wrap or with hummus, for a complete vegetarian meal.

Variations and substitutions

• With broad beans (the traditional Egyptian recipe).
• With a yoghurt and lemon sauce.
• In an air fryer.
• Extra spicy with chilli.

Storage and making ahead

Keep for 3 days in the fridge; reheat in the oven and freeze well (raw or cooked).

💡 Good to know

Use dried chickpeas that have been soaked (not tinned): they hold together when cooked, whereas cooked chickpeas make falafels that fall apart.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · healthy & balanced recipes.

Foods in this recipe: chickpeas · onion · garlic · parsley · coriander.

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