These are DELICIOUS and so easy to make. Plus they’re awesome for #mealprepping!


  • One 15 oz can chickpeas, drained and rinsed
  • 1/2 chopped onion
  • 6 large cloves fresh garlic (use more if you like!)
  • 1/2 cup fresh parsley (about half a bunch)
  • 1 Tablespoon olive or avocado oil
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon sea salt
  • pinch of cayenne pepper
  • 1/2 teaspoon baking soda
  • 3 Tablespoons all purpose flour
  • Olive or avocado oil cooking spray


  1. Preheat oven to 350°F. Spray a baking sheet OR muffin pan with oil.
  2. Add all the ingredients except the flour into a food processor. Process until chunky. Add the flour and pulse to stir it in. At this point your mixture should still be chunky – The chunks add some nice texture to it! The mixture should also be holding together quite well.
  3. Scoop spoonfuls of mixture out and form into small patties. You should get about 12-15. Place on baking sheet or in the muffin tin.
  4. SPRAY the patties well with oil again, and pop them into the oven.
  5. Bake 15 minutes, flip patties and bake for another 15 minutes or until falafel are golden and cooked through. NOTE – The key is to dry the patties out. If the batter comes out a little “wet,” feel free to bake a little longer.


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