Glow-Up Green Falafel
Prep
25 mins
Cook Time
20-25 mins
Servings
4-5
Say hello to Glow-Up Green Falafel — your soon-to-be favorite: crispy on the outside, tender and bursting with flavor on the inside!
These little green gems are loaded with protein-packed chickpeas, bright parsley and cilantro, warm spices, and a kick of zesty garlic that will make every bite unforgettable.
They’re naturally vegan, gluten-free, and can be baked or pan-fried, making them the perfect partner for a fresh salad, a fluffy pita wrap, or a swirl of creamy tahini sauce.
Best of all, they’re not just delicious — they’re meal-prep friendly, freezer-friendly, and packed with nutrients, making them an absolute win for lunch, dinner, or anytime snacking.
Why You’ll Love It
- Rich in plant-based protein + gut-loving fiber
- Brimming with fresh herbs + antioxidants
- Crispy and satisfying — no deep fryer needed
- Make-ahead + freezer-ready for busy days
Stay healthy, sweet friends!
XO,
Bobbielee
Ingredients
- ¾ cup extra-virgin olive oil (½ cup for blending + ¼ cup for brushing or baking)
- 1 cup dried chickpeas, soaked 12–24 hours and drained (don’t skip, canned won’t work!)
- ½ cup chopped red onion
- ½ cup packed fresh parsley (leaves + tender stems)
- ½ cup packed fresh cilantro (leaves + tender stems)
- 3 cloves garlic
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional but recommended)
- ¼ teaspoon smoked paprika (your choice!)
- 1 teaspoon fresh lemon zest (for a citrusy lift)
- 2 tablespoons chickpea flour or all-purpose flour (for binding, if needed)
Directions
Soak & Prep Chickpeas - Drain and pat dry your soaked chickpeas. (Tip: Spread them on a kitchen towel and gently roll to remove excess moisture, this makes them extra crispy! )
Blend Up the Goodness - In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, spices, lemon zest, and ½ cup olive oil. Pulse until the mixture is grainy, not mushy. You want small, crumbly bits that hold together when pressed.
Form Patties - Scoop out 2 tablespoons of mixture and shape into balls or patties. If the mixture feels too crumbly, mix in chickpea flour or regular flour one tablespoon at a time until they hold. Chill for 20–30 minutes if needed.
Bake
To bake: Preheat oven to 400°F (200°C). Place patties on a parchment-lined sheet, brush lightly with olive oil, and bake 20–25 minutes, flipping halfway, until golden.
To pan-fry: Heat ¼ cup olive oil in a skillet over medium heat. Cook falafel 3–4 minutes per side until crispy and golden. Drain on a paper towel.
Serve with Style - Pile into pita, layer on a grain bowl, or plate over crisp lettuce with tomatoes, cucumber, and a drizzle of tahini sauce or lemon yogurt. Garnish with fresh herbs and a sprinkle of sumac or chili flakes if you’re feeling fancy.
Share the love
#healthy falafel recipe
#baked green falafel
#vegan chickpea patties
#plant-based protein meal
#Middle Eastern vegan recipes
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