Easy Falafel

Francine Lizotte


This Easy Falafel dish is so tasty! It can be served as an appetizer along with a tahini sauce or as a sandwich in flatbread or pita...


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6 servings
15 Min
5 Min
Deep Fry



  • 1 c
    dried chickpeas aka garbanzo, stones & other debris removed
  • 1 c
    red onions, roughly chopped
  • 4 large
    cloves garlic, roughly chopped
  • 1/4 c
    parsley, roughly chopped
  • 1/4 c
    mint, roughly chopped
  • 1/4 c
    cilantro, roughly chopped
  • 1/2 Tbsp
    ground cumin
  • 1 tsp
    baking powder
  • 1 tsp
    ground himalayan sea salt
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 tsp
    red pepper flakes (substitute aleppo pepper)
  • 2 Tbsp
    unbleached all-purpose flour (substitute chickpea flour)
  • 1 Tbsp
    freshly squeezed lemon juice
  • ·
    canola oil, for frying

  • 3/4 c
    tahini paste
  • 3/4 c
    2% plain yogurt
  • 1/4 c
    freshly squeezed lemon juice, or to taste
  • 1/4 tsp
    garlic powder
  • 1 pinch
    ground himalayan sea salt

How to Make Easy Falafel


  1. Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
  2. Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
  3. In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
  4. Transfer balls (don’t over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving
  5. To make TAHINI SAUCE; In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=Y1zqwa_5BzU

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