Healthy Chickpea Falafels

These falafels come together rather quickly in a food processor and seriously “are to die for”. They are so flavorful from the herbs, seasoning, aromatics and rather fresh and light from the vegetables in this recipe. Best pan fried and serve in a wrap or a nice easy to make salad like the Quinoa Tabbouleh

Oh I haven,t mentioned the sauces I used here the “Beet Hummus” and the “Vegan Coconut Yogurt Tzatziki sauce. Together these flavors will make your taste buds dance in your mouth


Makes about 20 falafels;

  • 3 15 oz cans of chickpeas rinsed well
  • 3/4 cup green onions chopped
  • 3/4 cup fresh flat-leaf parsley leaves
  • 3/4 cup fresh cilantro leaves
  • 1/2 cup chopped celery or zucchini
  • 1 tbsp wine vinegar or AC vinegar
  • 3 tbsp fresh lemon juice
  • 3-4 garlic cloves
  • 1 1/2 tsp turmeric
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 1/8- 1/2 tsp crushed red pepper ( I find even 1/8 too much for me, if you like SPICY add more)
  • 1 cup rolled oats
  • 1/2 cup millet flour ( for dusting patties) or really any flour will do w a little salt added


Falafel Patties:

  1. Combine chickpeas, onions, parsley, cilantro celery, vinegar, lemon, garlic and spices in a food processor. Blend well until combined
    and smooth. Add the oats and pulse a few more times. Refrigerate for about 1/2 hour making it easier to shape.
  2. 2. Using 1/4 mixing cup measure out small cups of mixture and with you hands shape into balls. Make your seasoned flour mixture
    and lightly sprinkle flour onto the falafel balls.
  3. 3. Preheat a nonstick skillet pan (oiled) on medium heat. Place falafel balls in the pan, flattening them sofly and cook 6-10 minutes
    until golden brown on each side and crisp on the outside. ( You can freeze these raw and thaw before cooking smaller amounts)

Coconut Tzatziki Sauce:


  • 1/2 lge unpeeled finely grated cucumber. ( Will shrink to 1/4 cup after drained. Use organic when possible)
  • 1 1/2 cup coconut yogurt.
  • 1/4 cup well chopped fresh dill
  • 4 med sized garlic cloves
  • Pinch of Himalayan salt and black pepper (add more to taste)
  • 1 1/2 tbsp lemon juice
  • 1 tbsp X virgin olive oil


  1. Grate cucumber finely with the skin on. Makes about 1 cup. Place in a fine-mesh strainer over a small mixing bowl or onto a clean towel and squeeze out excess moisture. Should end up with about 1/4 cup.
  2. Pace coconut yogurt in a lge mixing bowl and add strained dill, garlic, salt and pepper, olive oil and lemon juice. Stir well.
  3. Taste test and add more salt or garlic or dill for enhanced flavor.
  4. Serve or store in refrigerator. up to 5 days

About Janet Zdichavsky

About Janet Toronto Nutritionist Registered with I.O.N.C. and an Associated Member of Natural Medicine Council Janet provides nutrition counselling for all your health concerns, whether due to diabetes, food allergies, high blood pressure, obesity, asthma and the list extends much more, or weight /fat issues, sports nutrition, tranforming to vegetarian or just wanting to learn how to eat proper balanced meals. Janet is highly educated and experienced in the field of nutrition, natural medicine associate, healthy lifestyle, personal training background, excels with a proven weight loss/anti-aging program and has helped thousands in the GTA for over 10 years.
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