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Green Falafels

Green Falafels

By: Lisa Guy

Chickpeas, the main ingredient in falafels, are an excellent source of plant-based protein and dietary fibre.



Prep time

Cook time



  • 1 cup dried chickpeas
  • ¾ tsp baking soda
  • ¼ tsp baking soda
  • 1 small onion, diced
  • ¾ cup fresh coriander
  • 1/3 cup fresh mint
  • ¾ cup fresh parsley
  • Pinch chilli flakes
  • 1 tsp cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ cup chickpea flour
  • 1 tbsp lemon juice
  • Extra-virgin olive oil


  • In a large bowl, place dried chickpeas with ¾ tsp baking soda and cover with water. Cover the bowl and allow it to soak overnight.
  • The next day, drain and rinse your chickpeas and put them in your food processor. Add ¼ tsp of baking soda, onion, coriander, mint, parsley, chilli flakes, cumin, sea salt, pepper, garlic, chickpea flour and lemon juice, and pulse until you have a fine texture.
  • Transfer the mixture to a bowl and make small balls, around 3 tbsp, then place them on a plate. Cover and put in the fridge for an hour or overnight.
  • Heat a few tbsp of olive oil in a frying pan over medium heat and cook falafels each side for 3 mins until golden brown. Transfer them to a plate lined with paper towel.
  • Falafels are delicious served with hummus, warm pita bread and green tahini sauce.


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 .

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