• 150g dry chickpeas
  • 1 small onion
  • 2 cloves of garlic
  • Fresh parsley
  • Cumin
  • Sea salt
  • Black pepper
  • 3 tbsp bread crumbs (gluten-free crushed cornflakes optional)

For a quicker alternative, pre-made falafel mix, usually containing chickpea flour and spices without additives, can be used. Just add water as indicated on the package, let it rest, and form into balls.


Soak 150g of dry chickpeas for 24 hours. After soaking, drain and blend the chickpeas with 1 small onion, fresh parsley, and 2 cloves of garlic. Once everything is well blended, add 3 tbsp of bread crumbs (gluten-free cornflakes, crushed, can be used), cumin, sea salt, and black pepper. Let the mixture rest for 1 hour. Form into balls and place them on a baking sheet lined with parchment paper brushed with extra virgin olive oil. Brush the balls with olive oil too. Bake at 170°C (338°F) for about 20 minutes, being careful not to overbake and dry them out.

These can be served with a yogurt sauce for added flavor.


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