Crispy Green Goddess Falafel

For the longest time I’ve wanted to make my own falafel. I always see delicious photos on Instagram but have never had the chance to recreate it on my own. Being in Miami this week and feeling the need to channel my Middle Eastern roots, I decided to take the dive and go for it. But first, the big question at hand. Baked or fried? I wasn’t just going to make a typical falafel because that wouldn’t be sowhole after all. Instead I swapped fried for baked and used fresh herbs and spices to bulk it up. The result? A super crispy outer shell and mouthwatering filling. YES! This one is great for vegetarians, vegans, and even avid meat-eaters (ahem, men!).

IMG_2784There are 3 superfood ingredients in this recipe that you need to know about and those are chickpeas, parsley, and cilantro. Chickpeas are nutritional powerhouses and do so much more than just take part in your usual hummus appetizer. They have enough protein, fiber, and vitamins to make the perfect meal. Both parsley and cilantro are two herbs that aid in the natural detoxification of the body. Parsley is a natural purifier, antibacterial agent, and flushing herb, while cilantro is an anti-inflammatorial digestive aid and immune booster. Always aim for fresh herbs over dried, especially in a recipe where they play a large part for full flavor. And as for the chickpeas, don’t buy canned here or else you’ll end up with some mushy falafel!

IMG_2829I admit it. I was really surprised at how perfect this meal turned out. Despite its simple ingredients, it was more than enough to make a huge difference! I spontaneously made it on a Friday afternoon and ended up wow-ing the whole family. And needless to say, it didn’t last very long! This perfectly crisp dish is ideal for packing as a to-go snack or pairing with a big green salad. Instead of deep frying the falafel I baked it to a crisp and tossed it over an arugula and veggie salad with my Green Goddess Dressing.

1 hour

25 mins

1 hour 25 mins

Author: Tara Milhem
Serves: 10 patties


  • 1 cup dried chickpeas, rinsed
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • ½ tsp cumin
  • 2 tbsp olive oil
  • ½ tsp salt
  • 3 pinches of pepper


  1. In a large bowl cover the chickpeas with water and soak for one hour.
  2. Preheat the oven to 375 F.
  3. Once the chickpeas are soaked, place all of the ingredients in a food processor. Pulse until the mixture comes out smooth enough to spoon out.
  4. With your hands form patties and place them on a baking sheet sprayed with oil. You should have about 8-10 patties.
  5. Bake for 15 minutes and flip for another 10-12 minutes.
  6. Remove and let cool for 5 minutes. Serve over a greens salad or as a side dish.

Written by Tara Milhem. Tara has a Bachelor’s Degree in Food and Nutrition and is a board certified holistic health coach, registered yoga instructor, and published author. Tara is the creator of The Whole Tara where she shares her talents as a recipe developer, food stylist, and food photographer. She pairs her nutrition knowledge and culinary techniques to develop whole recipes that are not only a beautiful addition to the kitchen table, but will also become lifelong household staples. Follow Tara on social @TheWholeTara and visit her website here for more.

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