Falafel – Chickpea Nuggets

When I made this dish, it was unplanned. I was making Red Bean Burgers the other day, and realized that the amount of beans that I had wasn’t enough to feed the family. At this time, I was still going through my 80% plant-based diet and it was the end of the week. There were barely any vegetables left! Thankfully I found some chickpeas in the pantry.

Usually, when I eat Falafel, they’re denser and filled with lots of other ingredients. In a pinch though, I was able to create delicious little bites that reminded me of Chicken Nuggets! Crispy golden brown outer crust, yet once you take a bite, they’re soft and almost melt in your mouth. Even better, it’s bursting with lots of flavor with a hint of lemon, a savory zing from the tahini and some spice from the cumin.

For this recipe, I used canned chickpeas. However, feel free to use raw ones–just make sure to soak them the night before, then boil them in water for at least 30 minutes.

Read up to learn how to make this yummy dish!

Falafel – Chickpea Nuggets

Prep Time: 10 minutes

Cook Time: 5 minutes

Serves 4-5 (about 20 nuggets)


  • 250 grams of canned chickpeas. You can also use 250 grams of chickpeas that have been soaked for 8 hours then cooked in water for 30 minutes.
  • 1 cup of uncooked oats
  • 5 cloves of garlic
  • ½ cup of tahini or sesame paste
  • 1 teaspoon sesame seeds
  • The juice of 1 lemon
  • 2-3 tablespoons of olive oil
  • 1 teaspoon cumin powder
  • ½ teaspoon paprika powder
  • Salt and pepper, to taste


  1. Place the uncooked oats in a food processor and grind until it turns into a coarse oatmeal flour. Set aside.
  2. In a blender or food processor, a cup of the oatmeal flour, add the chickpeas, tahini, sesame seeds, garlic, half the olive oil, lemon juice and all the spices.
  3. Blend until there are no rough chunks left. You want this to be smooth yet very thick like paste, and still able to hold some shape. If it turns out too wet, add more oatmeal flour in small increments. If it’s too dry, add olive oil in small increments. Season with salt and pepper, according to taste.
  4. Form these into little nuggets and dust with cornstarch or flour of your choice.
  5. Then, in a saucepan, over medium-high heat, add the rest of the olive oil.
  6. Once the oil is hot, place the falafel nuggets onto the pan and cook for about 2-3 minutes each side, or until it’s a light golden brown color.
  7. Serve on a plate with your choice of dips. I made a quick cilantro pesto and some tomato chutney.

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