Serving Size:
3 falafel

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 1 pound dried chickpeas
  • 2 green onions
  • 2 cups white onion
  • 1/2 cup parsley
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 1-1/2 tablespoons flour
  • 3/4 teaspoon salt
  • 1 teaspoon coriander
  • 1 tablespoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper


  1. Cover chickpeas in water in a large pot and soak overnight at room temperature.
  2. Finely chop the white onion; chop green onions, parsley and garlic.
  3. Drain and rinse the chickpeas. Place in a food processor along with the green onion, white onion, parsley, garlic, lemon juice, flour, salt, coriander, cumin, black pepper and cayenne pepper. 
  4. Pulse until mixture reaches a course meal to paste texture. (Do not over process). You may have to do this in 2 batches depending on size of your food processor. Once done, blend together with a fork and remove any large pieces of chickpeas.
  5. Refrigerate the falafel mixture for 2 hours.
  6. Preheat oven to 400° F.
  7. Spray a muffin tin with cooking spray.
  8. Use a scoop or roll mixture into 24 balls; add directly into muffin tin. Place in the oven and bake for 7 minutes. Remove, turn falafel over, and then bake 7 minutes longer.

Helpful hints

  • Serve falafel in a pita pocket with cucumbers, lettuce, onions and garlic sauce or on top of a salad.
  • If patties are not forming you may need to put back in food processor until they are more paste like. Be careful not to process into hummus like texture.
  • You can add more flour to help bind.
  • If desired you can fry falafel in oil instead of baking. Use cooking oil with a high smoke point such as grapeseed or peanut oil.
  • Substitute falafel for a protein food instead of in addition to help keep phosphorus and potassium intake in goal. 

Nutrients per serving

Calories 278

Protein 13 g

Carbohydrates 43 g

Fat 6 g

Cholesterol 0 mg

Sodium 239 mg

Potassium 548 mg

Phosphorus 170 mg

Calcium 67 mg

Fiber 7 g

Renal and renal diabetic food choices

  • 1 meat
  • 2 starch
  • 1 vegetable, high-potassium

Carbohydrate choices


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