Chickpea Falafel

I love chickpeas, they are so versatile, from hummus to delicious falafel. This recipe is quite simple and a quick and healthy meal in just minutes.  This mixture is also great for making vegan hamburger patties and sliders too.

Yield: 4 servings


2 cups chickpeas (canned or cooked from dry beans)

1/3 cup water

1 tbsp. chopped cilantro

1/4 tsp. cinnamon

1/2 tsp. smoked paprika

1/4 tsp. dill

1 tsp. turmeric

1/4 tsp. salt, or to taste 

pinch of celery seeds



Wash and pat dry the cilantro and mince the whole stem and leaves.

If using canned chickpeas rinse and drain well.

Heat a small pot with the chickpeas, water, and all spices on medium heat. Cook for 5-7 minutes until hot and spices are well coated. Take off heat and add in the cilantro.

Using a food processor or immersion blender pulse until the mix is mashed well. You may need to add a little water like 1-2 tbsp. It should feel pasty, but not stick to your fingers. If the mixture is too wet, add in a little flour.

Heat a saute pan up to medium heat with a little oil. Using a scoop or spoon ball out the mixture on the pan and try not to overcrowd them.  Cook on each side about 3-5 minutes, just until a little golden on each side.

Serve over pita bread and fresh cut vegetables, quinoa, couscous, or rice. Top with more fresh cilantro and enjoy.

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest @noshchefjulie

One comment

  1. […] I heated up in a small pot some rice, pinto beans, carrots, and chickpeas. Added in a spoonful of tomato paste with a splash of water with spices like paprika, chili powder, onion powder, salt, and cumin and cooked it for five minutes. I warmed up some tortillas, topped it all off with fresh cilantro , and my dinner was ready. Friday: Breakfast was oatmeal with cinnamon and banana. Lunch was the second portion of the carrot and chickpea tacos. For dinner I had the second serving of salad with rice, beans, and sauteed squash and zucchini with some cilantro on top.Saturday: Breakfast was oatmeal with banana, and cinnamon. For lunch I boiled the red potatoes with sauteed zucchini, squash, and some pinto beans. Dinner I had the chickpea falafel wraps over a tortilla with raw romaine, squash, and zucchini. Recipe here Chickpea falafel […]

    Liked by 1 person

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