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Swedish Split Pea Falafel {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 falafel patties 1x


Healthy, baked falafel, made Swedish -style with yellow split peas! The patties are vegan, gluten-free, grain-free, high in protein, and only 68 calories each!



  • 1 cup yellow split peas
  • 1 large carrot, trimmed and cut into pieces
  • 1 small onion, coarsely chopped
  • 1 (packed) cup parsley leaves (about 1 small bunch)
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon fine sea salt (more or less to your taste)
  • 1/8 teaspoon ground black pepper
  • pinch of ground cloves
  • Olive oil for spritzing tops


  1. Place the peas in a medium bowl; fill with water to cover the peas by 1 inch. Soak at least 8 hours or for up to 24 hours. Drain.
  2. Preheat oven to 375F. Grease or spray all 12 cups of a standard size muffin tin.
  3. In a food processor, pulse the carrot, onion, and parsley, marjoram, salt, pepper and cloves until finely chopped.
  4. Bring a medium saucepan half full of water to a boil; add the drained peas and cook for 4 to 6 minutes until softened slightly; Drain immediately and transfer food processor with the vegetables. Pulse until peas are just broken down and mixture starts to stick together.
  5. Shape mixture into 12 patties (each about 1/4-1/3 cup) and place in prepared tins. Sprtiz tops with a bit of oil.
  6. Bake in the preheated oven for 25 to 30 minutes until golden brown. Cool in tin, set on a cooling rack, for 10 minutes before removing from tin.


Storage: Store the cooled falafel patties in an airtight container in the refrigerator for up to 5 days and the freezer for up to 3 months. Rewarm in 15 second intervals in the microwave.

  • Category: lunch, snack


  • Serving Size: 1 falafel patty
  • Calories: 62
  • Sugar: 2 g
  • Sodium: 105 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 11.3 g
  • Fiber: 4.6 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg
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