• 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chickpea flour or all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a food processor, pulse the chickpeas, parsley, cilantro, onion, and garlic until well combined but still slightly chunky.
  3. Transfer the mixture to a mixing bowl and stir in the chickpea flour or all-purpose flour, cumin, coriander, salt, black pepper, and cayenne pepper (if using).
  4. Using a cookie scoop or tablespoon, form the mixture into balls and place them on the prepared baking sheet.
  5. Brush the falafel balls with olive oil.
  6. Bake the falafel in the preheated oven for 20-25 minutes, or until they are crispy and golden brown on the outside.
  7. Serve the falafel warm with your favorite dipping sauce or in a pita pocket with vegetables and tahini sauce.

Nutrition Information:

  • Servings: 4
  • Calories: 193
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 343mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 7g