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This is another one of our very favorite recipes – I’d even go so far as to say it’s in our top 10 meals EVER! It’s amazing! Definitely make the yogurt sauce (I always double it!), and add a drizzle of tahini and sriracha at the end for the extra drool-factor!



1-15 ounce can chickpeas (garbanzo beans), washed and drained
¼ cup loosely chopped parsley
2 cloves garlic
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon paprika
2 tablespoons red onion
¼ cup flour (set aside 2 tablespoons in a small bowl for coating finished falafel balls)
salt / pepper to taste
vegetable oil

Prep time (getting it right the first time)= 12 minutes. Cook time= 4 minutes.

1) Begin heating vegetable oil on high heat in a deep sauce pan (oil should come about 1 inch up the side of the pan).
2) Place remaining ingredients (minus 2 tablespoons of flour) into a food processor or blender. Process until fairly even consistency is reached, leaving some larger chickpea chunks, if desired.
3) Form golf ball sized balls of batter and flatten slightly. Coat lightly in remaining flour.
4) Add falafel discs to oil when hot and fry about 4 minutes, until golden on all sides. Serve warm served wrapped in pita or other flat bread.

And the yogurt-herb sauce we topped it with (along with tahini and tomatoes):
3 tablespoons yogurt
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
juice of 1/2 a lemon
pinch of salt

Mix until combined.

Bigflavors Rating: 5 Stars


  • Katy ~

    I have never had a falafel so I am very interested in this. This sounds very good, and if it’s one of your top ten, then it must be terrific!

  • Dino

    When it’s falafel night, we count down the hours until dinner like it’s New Year’s. And there’s never enough. More falafel is better than less falafel.

  • Anonymous

    I love falafel and haven’t had it in a few years, so I’m adding it to this week’s menu! Plus, I have lots of dill and parsley in my garden. Thanks Ashley!

    Lauren (CLBB)

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