1/2 lb of dried chick peas
4 spring onions, chopped
2 cloves garlic, crushed
1/2 cup fresh flat leaf parsley
1/4 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/4 tsp cayenne pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp baking powder
oil for deep frying
  • Put the chick peas in a large bowl, cover with water and soak overnight. Drain.
  • Alternatively you may use rinsed canned chickpeas.
  • Combine the chick peas, spring onions, garlic, parsley, mint, cilantro, cayenne cumin, ground coriander, baking powder and 2 tsp kosher salt.
  • Process batches in a food processor for 30 to 40 seconds or until smooth and the mixture holds together.
  • Refrigerate, uncovered for 2 hours.
  • Press 2 tbs of the mixture in a small ice cream scoop or in the palm of you hand and form in to a round patty.
  • Fill a deep sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • Deep fry theĀ FalafelĀ  in batches for 3 to 4 minutes or until well browned.
  • Drain on paper towels and serve with humus on pita bread and fresh vegetables.




20 min


3 min


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