Ingredients: 12 small falafels

  • 200g cooked chickpeas
  • Half an onion, roughly chopped
  • 1 large bunch of parsley, roughly chopped
  • 1 large bunch of coriander, roughly chopped
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 1/4 tsp black pepper
  • 2 tbsp flour – I used quinoa flour
  • 1/2 tsp baking soda
  • Oil spray


  1. Preheat oven to 200 ° C.
  2. Place chickpeas in food processor. 
  3. Add the onion, parsley, coriander, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of sand.
  4. Transfer the falafel mixture to a bowl and add the flour and baking soda. Stir together.
  5. Use your hands and a spoon to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
  6. Place the falafel on the baking sheet, lightly spray them with oil and bake for 25-30 minutes, flipping halfway through. You can fry them if you prefer.
  7. Serve the falafel immediately, while warm and crispy on the outside.
  8. You can enjoy them with a simple yogurt lemon sauce or hummus or whatever you fancy!