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Crispy Falafel with Chopped Veggies

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Crispy Falafel with Chopped Veggies

3 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Crispy Falafel with Chopped Veggies
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 6
Calories: 470kcal


  • 15 ounce chickpeas (garbanzo beans), canned
  • 1/3 cup chopped parsley, fresh
  • 4 clove garlic
  • 2 medium shallot
  • 1/8 cup sesame seeds
  • 1 1/2 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/8 teaspoon coriander
  • 1/4 cup flour, all-purpose
  • 1 cup panko (Japanese bread crumbs)
  • 1/4 cup coconut oil


  • 1/2 cup Kalamata olives
  • 1 cup cherry tomatoes
  • 2 cup lettuce, romaine

Serve With

  • 3 medium pear


  • Drain and rinse the chickpeas, then pat dry. Add to food processor along with parsley, garlic, shallots, sesame seeds, cumin, salt, pepper, and coriander. Pulse to combine, scraping down sides 1-2 times to be sure all mixture has been combined. Avoid over-mixing; stop pulsing once it turns into a crumbly dough-like mixture.
  • Add flour 1 tablespoon at time until a dryer texture is achieved. Remove and shape into a ball; place into a mixing bowl, cover, and chill for 1-2 hours. Although this will help to make mixture easier to handle and mold, it may be skipped if necessary.
  • Scoop out mixture by tablespoons, shaping into small patties. Sprinkle with Panko bread crumbs, pressing them into each patty. Set aside.
  • Heat 1-2 tablespoons of coconut oil in a skillet over medium heat.
  • Add falafel and cook for 4-5 minutes, flipping halfway through and cooking until golden brown. Add more coconut oil as needed.
  • Chop olives, tomatoes, and lettuce. Top falafel with chopped veggies and serve with sliced pears on the side.
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Serving: 1g | Calories: 470kcal | Carbohydrates: 60g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Sodium: 477mg | Fiber: 12g | Sugar: 15g

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