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Quick Lebanese Falafels

Quick Lebanese Falafelsimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time20 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromMiddle East


  • 400g chickpeas
  • 1 large onion
  • 2 cloves of garlic
  • 1 egg
  • 2 tablespoons flour
  • ½ bunch of flat-leaf parsley
  • 1 teaspoon of cumin powder
  • 4 tablespoons of frying oil
  • salt, pepper


  • Drain the chickpeas, place them in a blender and add the egg.
  • Add the coarsely chopped onion, garlic, parsley and cumin powder. Season with salt and pepper. Mix.
  • If the dough is too sticky, add flour.
  • With this dough, form balls the size of a walnut. Flatten them.
  • In an oiled non-stick skillet, brown the falafels for about 5 minutes on low heat on each side.
  • Serve hot or cold.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
294.7 Kcal 11.5 g 2.4 g 14.5 g 1.9 g 0.1 g 7.1 g 318 g

The nutritionist's advice:

These falafels are cooked in a non-stick pan, which reduces the use of fat. Enjoy them with a yoghurt sauce and a salad of raw vegetables for a balanced meal.