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Golden Falafel Recipe

Falafel (fa’lafel) is a Middle-Eastern dish of deep fried chickpea balls. The chickpeas are mashed and seasoned then fried to golden brown. Falafel is often served stuffed into pita bread with fresh vegetables or with a dipping sauce.

Soak: 8 hours/overnight | Prep: 15 minutes | Chill: 2 hours | Cook: 10 minutes Yield: 30-40 falafel



  • 2 cups dried chickpeas
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped cilantro
  • 1 tablespoon garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 1/2 – 3/4 cups flour
  • Oil for frying


  1. Place the dried chickpeas in a medium-sized bowl and add enough water to cover the chickpeas by 2-inches. Allow chickpeas to soak for 8 hours or overnight.
  2. Drain the chickpeas and add to food processor. Pulse a few times. Add parsley, cilantro, garlic, cumin, cayenne pepper, onion powder, and salt. Pulse several times until everything is chopped up and blended, but not pureed.
  3. Add the baking powder and 1/2 cup of the flour. Pulse several times. Check the dough. You want to add enough flour so the dough will form a ball and stay together, but does not stick to your hands. If more flour is needed, add 1 tablespoon at a time.
  4. Form the dough into walnut-sized balls and place on a large sheet. Cover and refrigerate for two hours.
  5. Heat 3-inches of oil to 375°F in large skillet. Fry balls for several minutes on all sides until golden brown. Drain on paper towels.
  6. Serve stuffed with fresh vegetables in pitot (pita) bread or with a dipping sauce such as tahini thinned with a bit with water.

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Author:   Category: vegetables, sides, bread  Tags: , ,  

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