I Falafel about this

Did you get it…? If you don’t like my bad puns, don’t let it distract from this amazing recipe.  I am a big fan of falafel but I always felt that my recipe never measured up to the actual thing.  That is until now.  This surprisingly easy recipe is full of flavor and is perfect to make in a big batch and freeze for later.


  • 2 Cups dried chickpeas
  • 1 Cup fresh parsley
  • 1 Small white onion
  • 3 Cloves garlic
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground coriander
  • Zest of 1 lemon
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 1 pinch cayenne

How to:

  1. Begin by covering the chickpeas in water to have at least 3 inches above the chickpeas, and soaked in a sealed container for 24 hrs.
  2. In a food processor, pulse the chickpeas, parsley, onion, and garlic, until it is very fine, but you don’t want to puree it.
  3.  In a bowl add in the spices, lemon zest, salt & pepper, and cayenne.  Mix well.
  4. Preheat your oven to 350, and in a frying pan add in 0.5 in of vegetable oil and get to a medium hot temperature.
  5. Form the mixture into tight balls.  They should hold up together.  Fry to a medium brown on both sides and then place onto a lightly greased baking sheet.  Once all are lightly fried, place into the oven to finish cooking for another 10-15 min.
  6. I enjoyed this over a simple salad of shredded romaine, scallions, feta, and a lemon oil dressing.  I also love some good baba ganoush and pita.
  7. These will definitely not disappoint!

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