Falafel cakes

Falafel cakes

0 reviews
READY IN 40 min
PREP TIME 30 min
COOK TIME 10 min
SERVINGS 12-15 cakes

A flavourful chickpea cake that can be made into balls or patties, but I made mine into these cakes. The are great on their own, but I do recommend having a dip or sauce with them. They are also totally vegan. Enjoy!


  • 500 g drained, cooked chickpeas (2 cans)
  • juice of 1 lemon
  • 2 garlic cloves, roughly chopped
  • 1 big handful of fresh parsley, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 c wholewheat flour
  • salt and pepper to taste
  • 2 Tbsp water
  • 2 Tbsp oil


  • 1Add all the ingredients into a food processor except the oil. Pulse until well combined.
  • 2Form the mix into about 15-18 balls, 12-15 cakes or make them into about 8 patties. If you do decide to go the patty route, preheat the oven to 160'C.
  • 3After everything is formed, place them in the fridge for 15-30 min.
  • 4Heat a pan after the falafel has been in the fridge and start browning them in the oil for about 4min on each side over medium heat. (I do recommend a non-stick pan for this).
  • 5Once this is done, just serve. However, if you made patties, place them in the oven now for about 10-15 min, just to cook through.
  • 6I hope you enjoy this as much as I do, I decided to serve min on a pita with tsatsiki, salsa, avo and grilled eggplant. Enjoy!
  • Nutriton:
  • 1per cake if you made 12 cakes: 119 cal, 25 g carbs, 1 g fat, 4 g prot