Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Tuck these tasty chickpea patties into whole-wheat pitas and top with tahini sauce (see associated recipe, below). Be sure to soak the chickpeas overnight for the creamiest mixture. The quick-soak method won't work for these pan-fried falafel patties.

Source: EatingWell.com, July 2018


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, 1 tablespoon oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1 1/2-inch patties.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add the patties and cook until golden brown on the bottom, 3 to 5 minutes. Turn, swirl in the remaining 1 tablespoon oil and cook until golden, 2 to 4 minutes more.

Nutrition Facts

3 patties
332 calories; protein 11g; carbohydrates 34.2g; dietary fiber 7.1g; sugars 5.9g; fat 17.5g; saturated fat 2.3g; vitamin a iu 672.6IU; vitamin c 14.7mg; folate 292.6mcg; calcium 56.7mg; iron 3.2mg; magnesium 44.9mg; potassium 425.1mg; sodium 389.2mg; thiamin 0.3mg.

2 1/2 fat, 2 starch, 1 1/2 lean protein, 1/2 vegetable