Falafel balls

Falafel Balls

Falafel Balls

By: Lisa Guy

Chickpeas are loaded with dietary fibre and protein, along with important nutrients such as folate (vitamin B9), iron, zinc and magnesium. Falafels are the perfect addition to mezzplates, in wraps, tossed through salads or healthy veggie burgers.



Prep time

Cook time



  • 2 cups dried chickpeas, soaked overnight
  • 1 tbsp ground coriander
  • 2 tsp ground black pepper
  • ½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 medium onion, roughly chopped
  • 6 cloves garlic, minced
  • Good pinch sea salt
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • Olive oil, to fry
  • Bunch parsley, leaves finely chopped
  • Handful coriander, leaves finely chopped


  • Soak chickpeas in water in a large bowl overnight. Drain and pat dry.
  • Place chickpeas, herbs, onion, garlic, spices and salt into your food processor and blend until well combined. Transfer to a bowl and cover and refrigerate for 2 hours or overnight.
  • When you’re ready to cook, hand mix through baking powder and sesame seeds then scoop out spoonfuls of mixture (around 2 tbsp) and roll into balls
  • Add 3 tbsp of olive oil to your frying pan and allow your falafels to cook for around 5 mins, turning so each side is browned.
  • Delicious served with tabbouleh, tahini dressing, hummus and flat bread.
  • Tip: Adding ½ tsp baking soda to your soaked beans will help breakdown the compounds that are difficult to digest and that typically cause flatulence. Make sure you wash the beans well before cooking to remove the salty taste.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 (31)

Roast Parsnip & Veggie Hummus Tart

Wellbeing & Eatwell Cover Image 1001x667 (30)

Roasted Beetroot & Feta Pasta

Wellbeing & Eatwell Cover Image 1001x667 (29)

Cinnamon Scrolls with Vanilla Icing

Wellbeing & Eatwell Cover Image 1001x667 (28)

Miso-Glazed Salmon with Soba Noodles