“Homemade falafel takes effort and is absolutely worth it — the texture is completely different from store-bought, crispy on the outside and tender inside, with a green, herbaceous, and vibrant flavor. I make a big batch, freeze half, and feel pretty satisfied for the rest of the week.”
20 min
1
batch-cooking · dairy-free · egg-free · vegan · vegetarian · gluten-free
Gut health · Plant-based protein · Digestion
Ingredients
- 100 gCanned chickpeas
- 1/2 spicchioGarlic
- 40 gOnion
- a piacereFresh cilantro
- a piacereParsley
- ½ cucchiainoCumin seeds
- ½ cucchiainoGround coriander
- 1/2 cucchiaioFlour
- a piacereSalt
Method
- 1
Drain the canned chickpeas thoroughly and add them to a food processor along with the garlic cloves, half an onion, cilantro, parsley, cumin seeds, coriander, flour, and salt.
- 2
Pulse until the mixture is finely ground but still holds together when squeezed — it should resemble damp breadcrumbs, not a smooth paste.
- 3
With damp hands to prevent sticking, form the mixture into walnut-sized balls and arrange them on a parchment-lined baking sheet.
- 4
Bake at 200°C for 20-22 minutes, until the falafel are golden and firm to the touch.
Why this works — Mila's notes
CHICKPEAS AND PLANT PROTEIN
Chickpeas offer ~15g of protein per cup plus resistant starch: they stabilize blood sugar, nourish your microbiome, and support hormonal metabolism and steady energy — ideal for women over 30.
CILANTRO, PARSLEY AND DETOX
Rich in chlorophyll, cilantro and parsley support liver detoxification (Phase 1 and 2), helpful for estrogen metabolism, with anti-inflammatory and digestive properties.
CUMIN, CORIANDER AND DIGESTION
Cumin and coriander, rich in volatile oils, relax the intestines, reduce bloating (common after 30), and support your microbiome thanks to their antimicrobial properties.
