easy vegan falafel

Easy Falafel Recipe

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 1x
  • Category: Dinner
  • Method: Cooked
  • Cuisine: Middle Eastern


This vegan falafel uses canned chickpeas to make this recipe quick and easy! It makes 6 small patties, enough to serve 2 people as a main dish.



  • 1 15-ounce can chickpeas, rinsed and drained (see note)
  • 3 large cloves garlic
  • 1 tablespoon lemon juice
  • 1/2 tsp cumin
  • 1/4 cup curly parsley, stems removed
  • 1/4 teaspoon of salt
  • 1/4 teaspoon za’atar seasoning (optional)
  • 24 tablespoons all-purpose flour
  • 2 tbsp olive oil


  1. Add the chickpeas, garlic, lemon juice, cumin, parsley, salt, za’atar, and 2 tablespoons of flour to the food processor.
  2. Pulse for 10-15 seconds until chunky. If the mixture is too wet, add the additional 2 tablespoons of flour.
  3. Use a 1/4 cup measuring cup to scoop up the mixture and press into patties
  4. Heat 1 tablespoon of olive oil over medium heat in a large skillet.
  5. Gently place the patties into the skillet and cook over medium heat for 4-5 minutes until lightly browned
  6. Flip and continue to cook for 4-5 minutes, adding the additional tablespoon of oil, if necessary.
  7. Remove from pan and place on a paper towel to cool slightly before serving


After rinsing┬áthe chickpeas, be sure to drain them well. You don’t want any extra liquid in these patties so be sure to drain them until the liquid is gone.

Keywords: vegan falafel