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Spicy Garlic Scape Falafels

Updated: 3 days ago

A prefect option to use garlic scapes from your garden or your CSA. Delicious on pita with hummus, tzatziki, and fresh veggies.

I never cared for falafels. The ones I had tried had a weird mushy consistency and no balance of flavor. I came across some reels on Instagram and decided to try to make them myself. They should be better right? After research and multiple batches, I established this recipe that I cannot say no to. This girl, that loves ordering out for lunch at work, looks forward to eating these every time I make them.

This time of year, garlic scapes are very popular in CSA subscriptions, but a lot of people seem to not know what to do with them. Garlic scapes are an amazing ingredient and has turned into one of my favorites. They tastes like garlic and green onion so they are great at living up a dish. Garlic scapes are the stem that comes out of the garlic plant where, if left alone, would bloom, but most gardeners do not want their garlic to flower. If they do, the plant starts focusing its energy in the bloom and reproducing verses not the bulb that we all love to use.


There are two keys that I found to make falafels with good texture.

  1. Start with dried chickpeas. Canned chickpeas are difficult from keeping from getting too mushy.

  2. Control moisture. You want to control the amount of water that ends up in your mixture so you want to make sure you are getting all of the possible water off your herbs and chickpeas.

A lot of recipes call for mint, but my husband and I have found that flavor is what often is off putting to us with other falafels. If you like mint in your falafel, feel free to throw some in there in place of the parsley or cilantro, or as part of the total amount of herbs.

How to Eat

I highly recommend eating these either on a pita hummus pizza or making a pita sandwich with hummus, tzatziki, cucumber, tomato, and lettuce.


The falafels are best reheated in an air fryer at 400 degrees for 6-8 minutes. These are a lunch favorite of mine since we have an air fryer at work!


Health Benefits

This recipe is full of healthy vegan ingredients while also being packed with flavor.


Chickpeas are a good source for protein and fiber which help you feel full. Because of the amount of protein, they are an excellent choice for those limiting meat in their diets or wanting to get protein while saving money. The fiber (which is mostly soluble) may support your digestive system by increasing the the healthy bacteria and keeping you regular.

(Source: Healthline)


Jalapeños contain Vitamins A, C, K, B, Potassium, and carotene. They also have capsaicin (the component that gives them heat) which has many benefits in itself such as possibly increasing your life span, weight lost, and blood sugar control.

(Source: WebMD)

Garlic Scapes

Garlic Scapes may help protect against heart diseases and cancer, improve digestive health, detoxify the body, improve circulation, increase bone health, and keep your eyes healthy.

(Source: Organic Facts)


Spicy Garlic Scape Falafels

A prefect option to use garlic scapes from your garden or your CSA. Delicious on pita with hummus, tzatziki, and fresh veggies.


  • 8 oz. of Dried Chickpeas, soaked over night

  • 1 Cup Fresh Cilantro

  • 1 Cup Fresh Parsley

  • 4 Garlic Scapes

  • 2 Jalapeños

  • 1 tsp. Cumin

  • 1/2 tsp. Coriander Seed

  • 1 tsp. Hatch Green Chili Powder (optional for more heat)

  • 1 tsp. Salt

  • Oil (such as avocado oil) for frying


Night Before
  1. Soak chickpeas in a bowl of water at room temperature overnight. You will need enough water to allow the chickpeas to triple in size.

Falafel Making Day
  1. Drain and clean off chickpeas. Dry off the chickpeas the best you can. I usually use towels to dry them in batches.

  2. In a food processor, pour in the chickpeas, herbs, garlic scapes, jalapeños, and seasonings. Mix until the mixture is just holding itself together. Test it by grabbing a spoonful of mixture and testing if it holds its shape. You do not want to over mix it, so you have texture and it does not turn into a mushy mess.

  3. Form falafels by using a spoon to control size and shape them into the shape you want. I use them for sandwiches, should I make them into patties that are about 1/2 inch tall and 1.5-2 inches wide.

  4. Heat up a frying pan over medium-high heat. I suggesting using a smaller pan to lessen the amount of oil you need. Pour in enough oil that will come up to about half way up the falafel (if you are doing patties). Once the oil is heated, test a little peice of falafel. It should bubble when you put it in the oil. Fry falafels in batches of 4. This controls the heat and will allow you to adjust the temperature if needed. Once one side is golden brown, flip them. It should take about 2-3 minutes per side.

  5. Once both sides are browned, place on a plate with a paper towel to capture oil.

  6. Serve warm or let them cool down before storing them in the fridge.

Makes about 15-20 falafels, depending on size. The whole process takes about 40 minutes.

Store them in the fridge for up to one week.

Substitutions: You can replace the garlic scapes with two cloves of garlic.

Tried the recipe? Let me know what you think!

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