Whenever I am entertaining vegan friends, falafel comes to mind. It’s such a tasty meal, especially wrapped in a pita with salad and tahini. I like my falafel to be green inside although at some restaurants they are… well… beige?

I make my falafel with dry chickpeas, which I soak in water and baking soda from the previous night. The next day, I make sure they are dry before grinding. You don’t want excess water in the mix, otherwise they may fall apart.

One secret my sister taught me, is the way to make falafel gluten free. Most recipes include flour in the mixture as a binding agent, but my sister told me that tahini will also do the job. And it does! However, if you find it difficult to shape, add a tablespoon of flour in the mix.

I like to add a lot of coriander, parsley and green onions in my mix, which of course turns the falafel green. The taste is amazing! Dipped in tahini is my idea of a vegan feast

Green Falafel

Galatia Pamboridis
Vegan heaven! I love falafel wrapped in a pitta with a ton of tahini and salad. Or just plain. They are so delicious and aromatic. And green!
Prep Time 1 day 45 minutes
Cook Time 30 minutes
Course Main Course, Side Dish, Vegetarian
Servings 4


  • 1 cup dry whole chickpeas
  • tsp baking soda
  • 1 onion coarsely chopped
  • 2 cloves of garlic
  • ½ cup fresh coriander coarsely chopped
  • ½ cup parsley coarsely chopped
  • 1 spring onion coarsely chopped
  • 2 Tbsp fresh mint leaves
  • 1 tsp salt
  • 1 tsp cumin ground
  • 1 tsp coriander dried, ground
  • ¼ tsp black pepper
  • 1 Tbsp tahini
  • Vegetable oil for frying


  • The night before, put the chickpeas in a bowl with plenty of water (the water should cover them well because they will expand) and the baking soda. The next day, drain them and spread them out on a clean towel or paper towel to dry.
  • Transfer the chickpeas to the bowl of a food processor fitted with a metal blade. Add the onion, garlic, coriander, parsley, mint, spring onion, cumin, dry coriander, black pepper, salt and tahini. Grind until the ingredients are very, very finely chopped. Press some of the mixture into your fingers. If it comes together and doesn't fall apart, it's ready.
  • Take about 1 tablespoon of the mixture and make small balls with your hands. Press the balls a little with your palm so that they are not completely spherical.
  • Put about 1 cm of vegetable oil in a frying pan over medium-high heat. Fry the falafels for a few minutes, turning them 1-2 times, until they turn a dark bronze colour and become crispy. Remove them to a plate lined with kitchen paper to remove excess oil. Serve immediately with tahini sauce.
Collections Greek Lent

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