Vegan Falafel Chickpea Patties

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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
Photo Credit: AdventHealth Press

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

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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. If you’re looking for recipes to use cooked chickpeas in, try this list of 12 Fabulous Chickpea Recipes.

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

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Healthy vegetarian falafel pita with fresh vegetables, lettuce and sauce.
4.42 from 12 votes

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!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 14 servings

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

  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Recipes that pair well with chickpea patties

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 211mg | Fiber: 4g | Sugar: 4g

Disclaimer

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.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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8 Comments

  1. 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?

  2. 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.

  3. I just want to thank you for publishing such wonderful recipes for those of us who cannot afford the pay for recipes sites! Your recipes are absolutely delicious and Free! Thank you!

    1. Hi Patty- I am so very happy to be able to make the recipes and other information on this site available for free. Our advertisers are the ones that pick up the bills for keeping everything up and running, and I am so thankful for that. Thank you for the kind words!

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