Easy Sesame Falafel

Sesame falafel with avocado, sesame seeds, and cucumber slices on a serving platter


  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 2 cloves of garlic, minced
  • 1/4 cup raw sesame seeds
  • 2 tbsp. lemon juice (about the amount from half a large lemon)
  • 1/4 tsp. cumin
  • 1 tsp. baking powder
  • 2 tbsp. of flour
  • 46 tbsp. of high heat oil (such as avocado oil, light olive oil, or canola)
  • 4 slices of naan bread
  • For topping: plain Greek yogurt, cucumber slices, avocado slices, tahini, chopped cilantro, and additional lemon juice


  1. Combine chickpeas, garlic, sesame seeds, lemon juice, cumin, baking powder, and flour in a food processor. Season with salt and pepper. Pulse until mixture is combined and mostly smooth. Press mixture together. If it forms easily, move on to the next step. If it’s too wet, add additional flour. If it’s too dry, add extra lemon juice or water.  
  2. Form balls from a heaping teaspoon of the mixture and set aside. 
  3. Heat 4 tbsp. of oil over medium-high heat in a large skillet. Work in batches if necessary. Add falafel balls to the oil and cook for about 10-12 minutes, moving them around to brown evenly about every 3 minutes or so until golden brown. Lower heat to medium about halfway through if falafel begins to brown quickly. Use additional oil if necessary if the skillet becomes dry. Drain falafel on paper towels and set aside. 
  4. Top naan with falafel and desired toppings to serve.