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Chickpeas Falafel (Vegan)

by Irene Lucas


12 in Saladmaster Electric Grill


  • 200 g of raw chickpeas
  • 1/2 purple onion
  • 2 cloves of garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons of cilantro
  • 1 teaspoon of baking powder
  • Cumin
  • Black pepper
  • Salt
  • Baking paper


  • Soak raw chickpeas between 14 and 16 hours
  • Drain the chickpeas well and move to a bowl
  • Add the onion and garlic
  • Beat with mixer arm slightly, remaining small pieces of chickpeas
  • Add oil, cilantro, baking powder, a pinch of pepper and salt
  • Mix well with a spoon to integrate all ingredients
  • Refrigerate the mixture for 2 hours
  • Remove the mixture from the refrigerator and shape small burgers or medium balls type meatball
  • Preheat the 12 in Saladmaster Titanium Electric Grill to 200º
  • Put a baking paper occupying the entire base of the grill
  • Spread the falafels (burgers or balls) over the grill surface
  • Cover up
  • Set the Grill temperature to 200º and schedule 15 minutes
  • Serve warm over a layer of mixed lettuce or sprouts


  • Accompany with a fresh sauce based on natural yogurt and mint, garlic, parsley and lime (add the yogurt in the base of the mixer and seasonings to taste)