Recipe courtesy of Madelain Farah

Falafel: Chickpea Patties

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Share This Recipe



1 pound dried chickpeas

1 small onion, coarsely chopped

2 cloves garlic, crushed

1 tablespoon all-purpose flour

1 teaspoon ground coriander

1 teaspoon baking soda

1/2 teaspoon ground cumin

1/4 teaspoon red chile flakes, optional

Salt and pepper, as needed

1/2 cup vegetable oil


6 to 8 pitas, tops sliced open and lightly toasted

Shredded lettuce, as needed

Tomato wedges, as needed

Sliced red onion, as needed

Sliced cucumbers, as needed

Tahini Sauce, recipe follows

Tahini Sauce:

1 clove garlic

1 teaspoon salt

1/2 cup tahini

1/2 cup water

1/2 cup lemon juice


  1. Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
  2. Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
  3. Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.

Tahini Sauce:

  1. Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
  2. Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.