Chickpea Fritters (Falafel)

Course lunch, Snack
Servings 8
Calories 278kcal


  • 1 lb dried chickpeas
  • 2 green onions
  • 2 cups  white onion
  • 1/2 cup  parsley
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 1 1/2 tbsp  flour
  • 3/4 tsp salt
  • 1 tsp  coriander
  • 1 tbsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp  peanut oil


  • Cover chickpeas in water in a large pot and soak overnight at room temperature.
  • Finely chop the white onion; chop green onions, parsley and garlic.
  • Drain and rinse the chickpeas. Place in a food processor along with the green onion, white onion, parsley, garlic, lemon juice, flour, salt, coriander, cumin, black pepper and cayenne pepper. 
  • Pulse until mixture reaches a course meal to paste texture. (Do not over process). You may have to do this in 2 batches depending on size of your food processor. Once done, blend together with a fork and remove any large pieces of chickpeas.
  • Refrigerate the falafel mixture for 2 hours.
  • Preheat oven to 400° F.
  • Spray a muffin tin with cooking spray.
  • Use a scoop or roll mixture into 24 balls; add directly into muffin tin. Place in the oven and bake for 7 minutes. Remove, turn falafel over, and then bake 7 minutes longer.


Serving: 3falafels | Calories: 278kcal | Carbohydrates: 43g | Protein: 13g | Fat: 6g | Cholesterol: 0mg | Sodium: 239mg | Potassium: 548mg | Fiber: 7g | Calcium: 67mg | Phosphorus: 170mg