• 2 cups (400g) dried chickpeas, don’t use canned
  • 1 small Onion
  • 3-5 garlic cloves
  • 1/3 bunch Parsley
  • 1/2 bunch Cilantro
  • 4 tablespoons (30g) Flour/breadcrumbs or chickpea flour for gluten free version
  • 1¼ teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 2 teaspoons baking soda
  • Oil for frying


Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.

Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly.

Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour.

Heat oil to 360˚F

Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.

Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.

Serve as is or in a pita bread with salad and tahini sauce.

Source: The Cooking Foodie




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