Main image of Baked Green Pea & Chickpea Falafels

Baked Green Pea & Chickpea Falafels

40 min

Meal

Make-ahead

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

Total

40 min

Prep

10 min

Cook

30 min

Contains

Sesame symbol

sesame

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

  • 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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Directions

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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.

Storage

  • 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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Kayla - July 28, 2021, 4:02 a.m.

It's been difficult for me to find a good falafel recipe but then I came across this one and it is now my one and only go to falafel recipe. These are so good hot or cold, which makes them perfect for packed lunches!

PUL Team - July 29, 2021, 2:04 a.m.

This means so much, Kayla, we're so glad you're enjoying the falafels!


Kayla - July 28, 2021, 3:49 a.m.

These falafels are just delicious, plain and simple. It's actually been a bit difficult to find delicious vegan falafels so this recipe is always my go to. They are super yummy hot or cold, which makes them perfect for packed lunches.


Amelia - July 24, 2021, 9:55 p.m.

I LOVED these falafel! I’m not a huge fan of frying and I never found a recipe that turned out yummy and crispy falafel like these did. I don’t always have enough herbs around to include, so it was a great substitute to use peas! Genius! Added this to my rotation for some yummy home cooked meat alternatives!

PUL Team - July 26, 2021, 8:19 p.m.

We're so thrilled to hear you're enjoying the falafels, Amelia! Thank you for sharing 🤩


Rebecca - July 24, 2021, 7:16 p.m.

My favourite meal recipe so far!! It's savory, but not heavy and the taste is very balanced. It's also versatile, as you can eat it with wraps or in salads or even as patty for a vegan burger. I always wanted to eat baked falafel instead of the fried one, but i never thought i could make one myself. I was so glad when you shared this recipe 💜

PUL Team - July 25, 2021, 2:13 a.m.

We're so thrilled you're enjoying the recipe, Rebecca, the review means so much ✨


Jenifer - July 17, 2021, 10:29 p.m.

I've made these falafel 3-4 times now, it's my favorite falafel recipe and I always make a big batch to freeze for another day. The addition of peas gives them such a good flavor and wrapped in pita wraps with hummus, the tzatziki sauce (which I also made from your recipe) and additional toppings is just so yummy. Live this!


Marianna - July 9, 2021, 9:36 p.m.

Hi Sadia, just a note to say that in this recipe you forgot the salt... I personally added it out of good sense and .... well sense of taste. Other than that, the falafels are quite nice :)

PUL Team - July 15, 2021, 3:23 a.m.

Hi Marianna! Thank you for the honest review and feedback. It's so valued to help us improve! For this recipe, we opted not to include salt as the other fillings already contained enough salt for our liking (such as the Tzatziki, canned chickpeas, and hummus). So glad you were able to adjust the recipe to add the amount of salt as desired 😊


Emaan - July 9, 2021, 2:01 p.m.

Hi, this looks so good! 🤤
Would it still work if I leave out the ground flaxseeds or substitute them for something else?

PUL Team - July 14, 2021, 4:51 p.m.

Hi Emaan, thank you for the question and patience as we're catching up on website comments! You can substitute the ground flaxseeds with another ground seed, such as ground chia seeds. You may find the falafels too wet/crumbly if omitting seeds altogether, although extra flour may help. Do let us know if you experiment with it 🤗


Kirstyn - July 8, 2021, 9:06 p.m.

Delicious, love it with the tzatziki


Victoria - July 8, 2021, 8:02 p.m.

So this is probably my fault, but I didn't have any chickpeas, so I used pinto beans. Bad idea. They were way too soft, even after baking. I wound up tossing them into a mish-mash curry/stew concoction that turned out surprisingly okay despite everything. I also thought the flavor fell a bit short of the falafel I'm used to. Perhaps it was the dill? I'll have to try this recipe again.

PUL Team - July 13, 2021, 4:01 a.m.

Hi Victoria 😊 We'd recommend chickpeas for this recipe rather than pinto beans as pinto beans tend to have a bit of a creamier feel which may have contributed to the softness. Using chickpeas may also provide a hint of nuttiness and a more authentic falafel flavour which may have been missing 😃


Carolina Díaz - July 8, 2021, 6:27 p.m.

I make this one almost every week! It is so comforting and delicious!! Absolutely love the falafel and I really appreciate that its oven baked and not fried


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.