How to make it

  • Rinse and drain the chickpeas in a colander.
  • Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour).
  • Process the mixture until it forms a chunky paste.
  • A little texture to the mixture is usually desirable.
  • You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
  • Place the mixture into a bowl and stir in the baking powder.
  • Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties.
  • Chickpea or garbanzo bean flour gives the best flavor and texture, but all-purpose can be used in it’s place.
  • Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
  • Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties.
  • If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together.
  • The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
  • To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking.
  • Cook the patties on each side until deep golden brown and crispy.
  • Serve with tzatziki, tahini, hummus or stuffed into a pita.

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    " It was excellent "
    sclaire ate it and said...
    I made this recipe today and everybody loved it. I remember falafel from my teenage years, vegetarian restaurants were popping up all over, and falafel was very popular. I made a garlic/chile/cumin dip to go along with it and stuffed it all into pita bread-delicious!
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