Repeat Recipe


This is one of our very favorite recipes. Definitely make the yogurt sauce, and make sure to add some tahini and a squirt of SriRacha on top. It’s pure heaven!

Falafel 2


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.

MacGourmet Rating: 5 Stars


  • Dana and Nancy

    I made this tonight to have on Michael’s yummy pitas! It was delicious! However, how do I keep them from falling apart? I tried the first batch in the wing-it and it didn’t work. Then I tried frying the rest and they still fell apart. Regardless, we still ate all the yummy pieces…just for the future if you have any tips!

  • Ashley

    I think a trick is to make sure you don’t have huge chunks of chickpeas in there (some are fine) and to roll them pretty tightly. I still end up messing up a few every time I make them – you have to get the temperature just right.

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