Skip to Content

Vegan Falafel Chickpea Patties

Falafels are one of the most widely recognized foods from the Middle East and with good reason. These deliciously nutty and herby chickpea patties are fabulous on pita sandwiches, salads, and so much more!

Healthy vegetarian falafel pita with fresh vegetables, lettuce and sauce.

This recipe comes from a book titled, Eat Plants Feel Whole, by Dr. George Guthrie, and he along with AdventHealth Press have graciously shared it with us for this post.

falafel patties on white countertop with lemon, tomato, onions, lettuce, and spices

Vegan falafel patties

Though growing in popularity in the US, many people still may not have heard of falafels (pronounced fell-off-uhl). They are made from chickpeas (aka garbanzo beans) and are a food traditionally from the Middle East.

Falafels are nearly always vegan and made with fresh ingredients like chickpeas, onion, garlic, lemon juice, and warm spices.

There are so many ways falafels can be served including in a pita, sandwiches, Buddha bowls, and even salads.

Buddha bowls salad with avocado, sweet potato, falafel, zucchini, tomatoes and broccoli, top view.

These little chickpea patties are traditionally fried, but by baking them the calories and fat can be slashed making for a much healthier option.

How to make chickpea patties

I have to tell you right off the bat that I had no idea that chickpeas could be used in a recipe without even cooking them, but that’s exactly how this dish is made.

You’ll need to start off with dry garbanzo beans, so this means you can’t use the ones from a can because those have already been cooked.

Add the dry garbanzo beans to a large bowl and cover them with water at least 3 times the volume. Let them soak overnight or until you can break them apart with your fingers. Once they have thoroughly soaked, drain them and set them aside.

vitamix with ground chickpeas

Place all ingredients into a food processor or blender and pulse until it acquires a minced consistency, do not purée.

Shape into 3 oz. patties and place on a prepared sheet pan with parchment paper and bake at 425°F for 15 to 20 minutes.

chickpea patties on baking sheet

Stuff the patties into pita bread with tomato, lettuce, and parsley for an authentic delight. I have a delicious Tzatziki Cucumber Sauce that would be a terrific condiment to drizzle over these chickpea patties.

Close-up on chickpea woman holding falafel chickpea patties in pita

Recipes that pair well with chickpea patties

This post may contain affiliate links. Read my full disclosure here.

Healthy vegetarian falafel pita with fresh vegetables, lettuce and sauce.

Vegan Falafel Chickpea Patties

Yield: 14 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Falafels are one of the most widely recognized foods from the Middle East, and with good reason. These deliciously nutty and herby chickpea patties are fabulous on pita sandwiches, salads, and so much more!

Ingredients

  • 14 oz. garbanzo beans, dry
  • 8 cups water, for soaking
  • 1.5 cups yellow onion, diced
  • 2 tablespoons fresh garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika 
  • 2 teaspoons coriander 
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt 
  • 4 tablespoons flour
  • 4 tablespoons sesame, toasted 
  • ¼ cup Italian parsley, chopped 
  • ¼ cup cilantro, chopped
  • 1 tablespoon lemon juice 

Instructions

  1. I have to tell you right off the bat that I had no idea that chickpeas could be used in a recipe without even cooking them, but that’s exactly how this dish is made. You’ll need to start off with dry garbanzo beans, so this means you can’t use the ones from a can because they have already been cooked.
  2. Add the dry garbanzo beans to a large bowl and cover them with water at least 3 times the volume. Let them soak overnight or until you can break them apart with your fingers. Once they have thoroughly soaked, drain them and set them aside.
  3. Place all ingredients into a food processor or blender and pulse until it acquires a minced consistency, do not purée.
  4. Shape into 3 oz. patties and place on a prepared sheet pan with parchment paper and bake at 425°F for 15 to 20 minutes.
  5. Stuff it into pita bread with tomato, lettuce, and parsley for an authentic delight. I have a delicious Tzatziki sauce that would be a terrific condiment to drizzle over these chickpea patties.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 211mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 7g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

collage of meal delivery service photos

Plant-Based Vegan Starter Kits $27

Vegan Plant Based Starter Kit
Click the photo to see Plant-Based Starter Kits available.
pinterest photo collage for chickpea falafel patties
pinterest photo collage for chickpea falafel patties

Anne Morley

Tuesday 4th of May 2021

Assuming you mean toasted sesame seeds. I'm wondering if the onions get thoroughly cooked with this recipe. My tummy doesn't like partly raw onions at all.

Elizabeth

Wednesday 28th of April 2021

Hi Teri. Just wondering about freezing these, and your chickpea patties also. I don’t make multi-ingredient recipes very often, and if I make these, I’d be inclined to double the recipes and freeze for later use. Will that work?

Terri Edwards

Wednesday 28th of April 2021

Hi Elizabeth- Oh, yes, both chickpea recipes (burgers and falafels) should freeze well. Making double batches for freezing is such a smart idea!

Skip to Recipe