Sprouted Chickpea Falafel

Making delicious and nutritious (our favorite!) Falafel is easier than you may have thought. This recipe is made with garbanzo (same as chickpea) beans that are UNCOOKED. Soaking the beans overnight makes them soft enough to mix in a food processor while hard enough to give texture to the falafel patties. We choose to soak them longer (an extra day) to allow the bean to further activate it's sprouting process to make more nutrients available to us. Serve with pita bread, tahini, and vegetables of choice for a super sandwich.

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 Sprouted Chickpea Falafel Recipe


  • 30 minutes prep
  • Makes 15 patties, serving size is 3
  • Recommended equipment: food processor, fry pan, metal spatula, and paper towels


  • 1 cup chickpeas (garbanzo beans) see instructions below
  • 4 Tbs garbanzo bean flour
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp ground red pepper, we like Aleppo pepper
  • ¾ tsp salt
  • 2 Tbs lemon juice
  • 1 Tbs tahini
  • ½ tsp ground pepper
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • 1 clove garlic, chopped
  • 3 Tbs canola oil


  1. Soak chickpeas in water overnight. Drain, cover with a cloth and let sit 1 day. Rinse and repeat overnight. If you’re not starting at night, change the water every 12 hours for a total of 36 hours.
  2. Blend all ingredients in a food processor. With your hands, form patties. We prefer patties that are 2” thick. If patties are not holding together, blend in the food processor again. Leave each patty a bit textured on the surface, not too smooth.
  3. Lay out some paper towels in advance, for fried patties to drain.
  4. In a frying pan, heat oil over medium-high heat. Oil depth should be ¼ - ½” deep. The temperature is right when the patty sizzles. Cook 2-3 minutes on each side.
  5. Lift out and place on paper towels. Serve hot.


Chef's Notes 

For extra flavor, lightly toast the cumin, coriander, Aleppo, and black pepper in a dry pan on low heat for a minute or two. 

**Scroll down for your vegan grocery list and nutritional analysis of Sprouted Chickpea Falafel.**


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Written by Your Vegan Family 

Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine and cultural immersion, and taught yoga in myriad venues.

We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.


Vegan grocery list: 

  • cilantro
  • parsley
  • onion
  • garlic
  • chickpeas (dry/uncooked)
  • garbanzo bean flour
  • cumin
  • coriander
  • aleppo or other hot red pepper 
  • black pepper
  • salt
  • canola oil

Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. One serving is three patties.

Percentages are based on a 2,000 calorie daily diet for an adult. 



Sprouted_Falafel_nutrition_vertical sprouted_chickpea_falafel_calorie_breakdown

Sprouted_Falafel_vitamins    Sprouted_Falafel_proteinSprouted_Falafel_minerals  Sprouted_Falafel_lipids



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