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Chickpea patties with tahini and tabouli salad
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5 from 2 votes

Chickpea Patties

If you are a fan of crunchy, herbaceous, tender falafel, you are going to absolutely love our chickpea patties! They are pan fried instead of deep fried (instructions included for baking) and are delicious wrapped in pita, served on salads, or eaten with a dollop of labneh or drizzled with tahini. Enjoy with lettuce, tomatoes, onion, baba ganouj, and pickled vegetables!
Prep Time10 mins
Cook Time30 mins
Overnight soaking12 hrs
Total Time12 hrs 40 mins
Course: Dinner, Lunch
Cuisine: Israeli
Keyword: falafel, israeli, tahini
Servings: 12 servings
Calories: 230kcal
Author: Ari Laing


For the chickpea patties

  • 16 oz dried chickpeas
  • 1 medium onion chopped
  • 4 large garlic cloves
  • ¾ cup loosely packed parsley
  • ¾ cup loosely packed cilantro
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Kosher salt
  • 1 tsp baking soda
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp fresh lemon juice
  • ½ cup Canola oil or other neutral oil for frying

For serving

  • Tahini, tabouli, lettuce, onions, tomatoes, pickled vegetables, baba ganouj, labneh, hummus, fresh parsley, lemon wedges


  • Soak chickpeas overnight. Place 1 lb of dried chickpeas in a large bowl, then cover with a few inches of water and let soak overnight or 12 hours.
    Chickpeas soaking in water overnight
  • Drain chickpeas. Drain chickpeas and transfer to the bowl of a food processor fitted with blade attachment.
  • Add remaining chickpea patty ingredients. To the chickpeas, add all remaining ingredients. Secure the lid.
    Chickpeas onion and herbs in a food processor
  • Pulse to combine. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
    Chickpea patty mixture in a food processor
  • Form the patties. Use a cookie scoop to make evenly sized portions, then place chickpea balls on a plate. Moisten hands with water, then press down gently to flatten into patties. This recipe yields approximately 42 patties.
    Scooped falafels on a plate
  • Cook the chickpea patties. Heat ¼ cup neutral flavored oil (canola oil, grapeseed oil, peanut oil, vegetable oil) over medium heat in a large skillet. When hot, add patties, leaving about 1-2" in between each, working in batches as needed. Pan fry for 2-3 minutes per side, or until light golden brown. Transfer pan fried chickpea patties onto a paper towel-lined cooling rack, sprinkle each with a pinch of Kosher salt, then repeat until all are cooked. Add additional oil as needed.
    Pan frying chickpea patties in a skillet
  • Serve immediately. Chickpea patties can be enjoyed hot or room temperature. Serving suggestions: tahini, Israeli salad, lemon wedges, in a pita, with labneh, or on a salad.
    Chickpea patties with tahini and tabouli salad


  • To bake chickpea patties, place parchment on a rimmed baking sheet. Spray with nonstick oil, then place formed patties on top, leaving about 1" in between each. Bake for 15 minutes at 375 F, then carefully flip and cook an additional 10-15 minutes until light golden brown. We have a strong preference for pan fried, but understand that not everyone can or wants to fry in oil. 
  • Nutrition facts only include chickpea patties, not serving recommendations.


Calories: 230kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 298mg | Potassium: 387mg | Fiber: 7g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg
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