Who doesn’t love some good falafel served hot on a crispy naan or a warm pita? YUM! Hungry yet? I know I love these patties!


You want this “crumbly” looking dough to make the patties.

This recipe is LOADED with flavor from the variety of herbs and spices, garlic and onions. And the best part? This recipe legit takes 30 minutes!

This recipe is quickly becoming a staple because it’s…

  • Nutritious AND delicious
  • Vegan
  • Loaded with flavor
  • Versatile
  • A crowd pleaser!

How to enjoy

There are several variations on how to eat this falafel.

  • Topped on a salad
  • Wrapped in alternatives to nann or a pita: try with nori sheets, dark leafy greens, gluten free wraps, etc.
  • On a plate as an appetizer with fresh olives, fresh hummus, veggie sticks, and drizzled tzatziki sauce
  • On a plate plain with Tzatziki sauce

Falafel Sesame Seed Patties

Falafel Sesame Seed Patties

Yield: 4

Author: Carol Aguirre


  • 1 15-ounce can chickpeas (rinsed, drained )
  • 1/3 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 3/4 cup or white onion)
  • 2 Tbsp raw sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp each sea salt and black pepper
  • 1/2 tsp coriander
  • Healthy pinch of red pepper flakes
  • 3-4 Tbsp all-purpose flour
  • 3-4 Tbsp olive oil for cooking
  • Panko bread crumbs for coating  (gluten free if needed)


  1. Add chickpeas, parsley, onion, garlic, sesame seeds, cumin,  red pepper flakes, salt, pepper, and coriander to a food processor mix/pulse to combine, scraping down sides as needed until roughly combined. You want a ” coming apart” dough, not a paste. (see  picture above)
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until you can mold the dough into a ball without getting sticky hands.
  3. Taste and adjust seasonings as needed.
  4. Spoon out into flat patty’s (small). Coat the patties with panko bread crumbs
  5. Heat a large skillet over medium heat and add enough oil to generously coat the pan .
  6. Once the oil is hot, add the falafels
  7. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  8. Serve warm with  hummus or hummus sauce (see below) with naan or a pita, and with desired toppings or over greens.
  9. Enjoy!
Hummus Sauce
  1. 1/3 cup  hummus
  2. 2 Tbsp lemon juice
  3. 1 tsp dill
  4. 3 cloves garlic, minced
  5. 4 Tbsp water (to thin)
  6. 1 pinch salt
  7. 1/2 tsp black pepper

Did you make this recipe?
Tag @vegan.weightloss.nutrtionist on instagram

Carol Aguirre MS, RD/LDN