Main image of Baked Green Pea & Chickpea Falafels

Baked Green Pea & Chickpea Falafels

40 min



We love falafels, especially when they're homemade using fresh herbs. Traditionally, falafels are made from dry chickpeas, but for this recipe, we're speeding it up by using cooked chickpea straight out of a jar. Enjoy these falafels in wraps, salads, or on top of nourish bowls!

small falafels


40 min


10 min


30 min


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Free from

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tree nut


  • 2 cups (370 g)
    cooked chickpeas
  • 1 cup (134 g)
    frozen green peas
  • 2
    cloves garlic
  • 1
    lemon, juiced
  • 1
    stalk green onion
  • ¼ cup (15 g)
    fresh parsley
  • ¼ cup (23 g)
    fresh mint leaves (optional)
  • 2 Tbsp (30 mL)
  • 2 Tbsp (16 g)
    all-purpose flour, plus more for dusting
  • 2 Tbsp (14 g)
    ground flaxseeds
  • 2 tsp (6 g)
    ground cumin
  • 2 tsp (3 g)
    whole coriander seeds
  • ¼ tsp
    cayenne pepper
  • 1 Tbsp (15 mL)
    olive oil

Serves well with

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  1. Preheat the oven to 390°F (200°C).
  2. Drain and rinse the chickpeas if from a jar or can, and dry well using a kitchen cloth.
  3. Rinse the frozen peas with warm water until defrosted. Then using your hands, squeeze as much liquid out of the peas as possible. Add all the ingredients except for the olive oil in a food processor and blend on high until smooth.
  4. Let the blended mixture sit for 5 - 10 minutes to become more firm.
  5. Using your hands, create small little patties out of the falafels. It may help to coat your hands with a bit of flour to keep the mixture from sticking to your hands. A slightly moist mixture makes for better falafels as baking them dries them out a fair bit. If you find the mixture is too wet and the patties do not hold their shape, add 1 Tbsp more of either flour, ground flaxseeds, or breadcrumbs, and let it sit again for a few minutes to absorb the liquid. Repeat as needed until your left with a moist, but a not-too-wet mixture.
  6. Once the patties are formed, dust both sides with flour, and brush a generous amount of oil on both sides of the patty.
  7. Place on a parchment-lined baking tray. Then bake in the centre rack of the preheated oven until golden, about 30 minutes, giving the patties a flip once halfway.
  8. Enjoy the patties in a falafel wrap with some hummus and tzatziki, or on nourish bowls, or on salads.


  • Store in an airtight container in the fridge for up to 2 days if unbaked, and for up to 4 days if baked.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Cindy - April 3, 2021, 10:13 p.m.

These look great. Can you freeze them?

PUL Team - April 4, 2021, 2:56 a.m.

Great question, Cindy! We haven’t personally tested it out, but I imagine it would work. You could likely freeze the uncooked falafels (wrapped individually or spaced apart to ensure they don’t stick together) for up to 5-6 months. Alternatively, the cooked falafels could likely be frozen for 2-3 months. Opting to freeze the uncooked falafels and then cooking them when ready or thawing cooked frozen falafels in the fridge overnight might help make sure the texture doesn’t suffer too much 🙂 Let us know how it goes if you give it a try 😃

Cindy - April 4, 2021, 4:38 a.m.

Thanks! I'll try that. 🙂

Ara - March 22, 2021, 9:18 a.m.

Easy to make and full of flavor!
Make sure to follow the directions and: drain as much water as possible.