For 4 Person(s)


  • 2 cups dry chickpeas or 2 cups cooked chickpeas
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3 -5 cloves garlic
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • pinch of ground cardamom
  • vegetable or canola oil for frying


Let the chickpeas soak in a large bowl of cold water overnight. This will make them expand overnight, leaving you with 4-5 cups of chickpeas after soaking.

Add the drained chickpeas, onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, cardamom to your food processor. Pulse all ingredients together until coarse. Scraps the sides of the processor bowl to ensure proper mixing, and then blend until the mixture becomes a thick paste. Do not over-process!

Empty the processed mixture into a large bowl, briefly stirring ingredients to even texture throughout. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Fill a skillet with 1½ inches of vegetable or canola oil, and heat slowly over medium heat. With wet hands, form approximately 2 tbsp of the falafel mixture into round balls or small patties. This falafel mix will bind together better once placed in the frying oil. If the mixture won’t hold together, place the mixture back in the processor to make it more paste-like, or add 1-2 eggs.

Fry the falafel balls or patties in the frying oil and let brown each side for 2-3 minutes (5-6 minutes total). It should not brown quicker than that, and if it does then your oil is too hot. Fry the falafels in batches of 5-6 at a time.

Once done cooking, drain the falafel from the oil using a slotted spoon or strainer scoop, and place on paper towels.

Serve fresh and hot with hummus, tahini sauce, or a pita.