Serving: 4         

Prep time:  50 mins               

Cooking Time: 10 mins



1(15oz) Can Chickpeas, drained and rinsed

1 Cup Fresh Cilantro leaves, packed

1  Cup Fresh flat parsley leaves , packed 

½  Cup Yellow onions

4 Ea Garlic cloves, chopped

¼ Cup Flour

1 Tbsp Cumin

1 Tbsp Coriander

2 tsp Turmeric

1 tsp Black pepper

1/8 tsp Cayenne pepper

2 Tbsp Lemon juice

½ tsp Salt

½ tsp Black Pepper

Vegetable oil for fry


How To Make:

  1. In a food processor, add all ingredients and pulse until mixture looks minced not pureed 
  2. Refrigerate mixture for up to 30 minutes.
  3. Scoop out enough mixture, about 1 ½ -2 Tsbp, into 2 inch balls, set on plate. Repeat until mixture is all used up.
  4. Heat vegetable oil in dutch oven pot to 350F.
  5. Gently place falafels in frying oil. Fry for 3 minutes until golden brown.
  6. Remove and place falafels on paper towel plate to catch excess oil


Note: Test a single falafel to ensure it does not fall apart.