Or Misgav
by Or Misgav
20 patties
10 hr 20 min

This is a recipe for a healthy Falafel patty. The traditional falafel meal consists of about five deep-fried chickpea patties stuffed inside a pita bread with salad and tahini. I bake my Falafel patties which transform them from being fast food to nutritious without losing any flavours. It’s relatively easy to make but requires pre-soaking the chickpea beans, so you need to start the preparations the day before.

I start by soaking the chickpeas for at least 8 hours. I usually put it in water before going to bed for the night and start first thing in the morning.

TBH... This recipe popped into my mind when I was in the framers market and saw fresh parsley and coriander. Huge leaves that just screamed to be transformed into Falafel!

Once I weighed 25gr of half parsley and half coriander, I added the onion and the garlic to the food processor and gave it a good grind

Then I added the tahini, salt, olive oil, baking soda, black pepper

and oats.

I emptied it into a bowl and let it rest in the fridge for about 30-40 minutes whilst I had my breakfast.

Then I went to prepare the baking sheet for the oven. I brushed it with olive oil and pre-heated the oven to 392 degrees.

I made small patties from the mix using my bare hands (after brushing it too with olive oil) and place them on the pan. I baked it for about 20 minutes. My old oven doesn't distribute heat evenly as it used to, so after 10 minutes, I had to flip them.

I let them cool before serving for about 10 minutes. I like to eat it with tahini,

others just as it is...

Recipe details
  • 20  patties
  • Prep time: 10 Hours Cook time: 20 Minutes Total time: 10 hr 20 min
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  • 4 cups of chickpea beans soaked in cold water for at least 8 hours.
  • 25 gr combination of Parsley and coriander – it can be half parsley and half coriander or any other combination to your liking
  • 1 onion, peeled
  • 3 cloves of garlic, peeled. (You can increase or decrease the number of garlic cloves to your liking)
  • 1 tablespoon salt
  • 1 tablespoon tahini
  • 1 tablespoons of olive oil
  • ½ teaspoon of baking soda
  • ½ teaspoon of black pepper
  • 1 tablespoon of oats

Put the onion and the garlic in the food processor and give it a good grind.
Add all the other ingredients and give it a light grind. The chickpea shouldn’t be a mash but remain somewhat grainy.
Let it cool in the fridge for 15-30 minutes, and meanwhile, preheat the oven to 200 degrees Celsius.
Brush a flat pan with some vegetable oil. I like to use olive oil. 
Make small patties from the mix and place them on the pan.
Brush the patties with vegetable oil.
Bake for 20 minutes. I like to turn the pan after 10 minutes because my oven doesn’t distribute heat evenly.