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What you need: 

4 cup uncooked chickpeas
1/4 cup packed chopped cilantro
1/4 cup packed chopped parsley
3 tablespoon garlic (powder or chopped fresh)
1/4 onion
2 tablespoon olive oil
1 tablespoon each salt & pepper
1/4 cup tahini
1/4 cup baking powder(optional)

What you do: 

Soak beans overnight. Put all ingredients in a food processor and blend until its combined, Scraping down the sides as needed. don't add any water or extra oil.
Bake or fry in olive oil until golden brown, take time so the insides are all cooked as well.
This recipe goes well with a simple tahini sauce.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I guess you meant that we should measure out 2.5 cups of soaked chickpeas, not take 2.5 cups of chickpeas and soak them? Mine came out bland so I assume that I used too many chickpeas.


yay!!! the boy even dug this, though he had to go buy regular sour cream for sauce.


These worked out great for me.

I used canned chickpeas, about 1/2 cup onion, added some cumin and used a bit less than 1/4 cup baking powder. Rolling out the falafel, I had to use cornmeal since the mix was a little too wet (probably from using canned chickpeas).

I baked them at 450 degrees F for 10 minutes in a seasoned cast iron pan, flipped them, turned down the heat to 350 degrees F and baked for another 20 minutes or so.
I used a simple tahini sauce to drizzle over the top and ate it on a whole wheat tortilla. Yum.


These were great. I made these for a dinner party tonight. I followed the recipe except I added more onion (1/2 onion total), 2 chopped jalapenos, 1/2 tablespoon cumin. I used fresh garlic and sprinkled on extra garlic powder.  This was really  a process and took a lot of time to prepare. Maybe I am just anal and do no have the proper equipment, but I had to grind a little at a time and then go back through and regrind whole chickpeas. It was worth it. Everyone loved the falafels. Some even claimed that these were the best falafels they had ever had. I served them with a tahini sauce, vegan tzatziki, romaine lettuce, tomato, onion, hot sauce, and homemade pita. YUM YUM YUM. I will post a picture later. Fortunately, this made so much that even after feeding eight people, I have falafel patties left in the freezer to make anytime.


Falafel is one of my favorite foods, but since I now avoid fried foods like the plague, I haven't made it in ages.  I notice that this recipe says the balls can be baked.  Has anyone tried making it that way, and was it a success? 


I bet this means not to add any additional oil besides the 2 tbsp called for.  I think the 2 tbsp go into the falafel, and don't refer to what you use for frying.


Confused, you say "don't add any water or extra oil," yet "oil" is one of the ingredients listed. Is that the oil that's later used for cooking???


Yum.... delicious. The flavor was excellent. I halved the recipe, but accidentally put in the full amount of tahini, and so the mix was pretty wet. Coincidentally, the balls were rather moist, even after cooking. Howe'ver, this is my fault, and the recipe on the whole is wonderful, and rather easy to make.

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