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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 8 falafel balls, serves 4
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1/2 pound dried chickpeas, soaked overnight, drained and rinsed

1 clove garlic

1 small onion, coarsely chopped

2 tablespoons chopped parsley

1/2 teaspoon ground coriander

1/2 teaspoon cumin

1/2 teaspoon baking soda dissolved in 1/4 cup water

1/2 teaspoon salt

Vegetable oil, for frying

Serving suggestions: pitas, lettuce, tomato and sesame sauce


  1. In a food processor using the cutting blade, chop up the pre-soaked chickpeas. Add the garlic, onion, parsley, coriander, cumin and salt and process until smooth. Heat 3 inches of oil in a large heavy pot to 365 degrees. Using an ice cream scoop (1 to 2 inches), Scoop the falafel mixture into balls and carefully place into oil. Cook 6 falafel balls at a time until golden brown. Carefully roll falafel over to brown other side. Drain the cooked falafel on paper towels. Continue cooking process to use up remaining falafel. Serve in pocket pitas with lettuce, tomato and sesame sauce.