Walnut Falafels

I LOVE these falafels even though they take a few more minutes to put together than some of my other recipes.

Everything is pulsed in a food processor to bring the mixture together. I use a mini ice cream scoop to portion and place onto a parchment lined cookie sheet and then bake.

I serve these on a romaine leaf or piece of Naan bread with a cucumber, tomato, parsley salad and garnish with a little garlic tahini dressing.

Walnut Falafels

Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: chickpea, cilantro, parsley, walnuts
Servings: 4
Author: Chef Kim


  • food processor


  • 1 cup walnuts
  • 3 cups chickpeas 2 cans, rinsed, drained
  • 1/4 cup onion
  • 2 garlic cloves minced
  • 1 tsp baking powder
  • 2 tsp cumin
  • 1/2 tsp salt
  • 3 Tbsp lemon juice
  • 1/2 cup parsley chopped
  • 1/2 cup cilantro chopped
  • 1/4 cup olive oil


  • Preheat oven to 350 degrees and line a sheet pan with parchment paper
  • Add walnuts to the food processor and pulse for 30 seconds to break them down into a meal.
  • Add remaining ingredients and pulse, stopping to scrape the sides of container, until it forms a chunky dough.
  • Use a mini scoop, or roll two tablespoons between palms to form into balls. flatten slightly on the pan.
  • Brush the top of each one with a little olive oil or use an olive oil spray. Bake for 10 minutes. Use a spatula to flip over and bake for an additional 10-15 minutes until evenly browned.
  • Serve with Mediterranean salad, hummus and drizzle of garlic tahini sauce, see notes.


For the Tahini sauce: combine 1/4 cup each of tahini and water, 3 Tbsp of lemon juice and 1 minced clove of garlic and whisk together. Season with salt and pepper. 
For Mediterranean salad: combine chopped tomatoes, cucumbers, parsley, garlic and a little olive oil and salt. toss and add to the Naan or Romaine along with the falafels.

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