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Herby Green Falafel Balls from "SUPER FRESH" Cookbook


  • 1 can chickpeas 540 ml, drained
  • 2 cloves garlic
  • 1.5 cups mixed fresh herbs I used cilantro, basil and dill (use what you have)
  • 1/2 cups breadcrumbs
  • 1/4 cup tahini
  • 2 tbsp olive oil + more for drizzling
  • 1/2 tsp baking powder
  • 1/2 tsp za'atar optional
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp fine sea salt
  • 2 tsp liquid chlorophyll SUPER OPTIONAL - just for super "greenness" for aesthetic purposes


  • Preheat your oven to 450 F. Prepare a parchment lined baking sheet. Drizzle with about a tablespoon of oil and spread evenly across the sheet.
  • In a medium-large sized food processor, add garlic and herbs. Pulse to mince finely, scraping down the sides of the bowl as needed.
  • Add chickpeas into bowl of food processor, and pulse to chop finely (don't overdo it)
  • Add everything else! Tahini, spices, oil, breadcrumbs, salt, pepper and baking soda. Pulse 3-6 times, until it starts to look like very rustic cookie dough.
  • Scoop everything onto prepared baking sheet. Make sure everything is evenly mixed together. Use your hands if needed.
  • Using damp hands or 2 tablespoons, scoop and roll balls that are about 2-inches wide.
  • Transfer to the oven and bake for 22-25 min, flipping halfway, until golden and lightly crisp on the outside.
  • Serve right away on a salad, grain bowl or as a bite-sized snack. Tahini sauce or hummus manditory!