• Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 15 ounces Chickpeas, drained and thoroughly dried
  • 1 Tablespoon Ground Cumin
  • 2 teaspoons Ground Coriander
  • 1 1/2 teaspoons Salt
  • 3/4 teaspoons Ground Black Pepper
  • 1 Egg
  • 4-6 Tablespoons Flour
  • 1/4 cup Cilantro Leaves, finely chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 cup White Onion, finely diced and sauteed
  • 5 Garlic Cloves, minced and sauteed
  • Vegetable Oil for frying


Using a food processor, pulse together chickpeas, cumin, coriander, salt, pepper and egg to a coarse consistency. Add flour, cilantro and olive oil and pulse until mixture pulls from side of food processor.

Place mixture into a large bowl and add the sauteed onions and garlic and combine. Cool mixture completely. Once cool, roll falafel dough into 1-inch rounds. Be careful not to pack the falafel or roll too tightly. Falafel will be too dense if packed together. Use a floured spoon or floured mini ice cream scooper to create the rounds.

In a skillet, heat 1/2 inch of vegetable oil to 350 degrees. Cook falafel balls a few at a time, until golden brown, turning occasionally. Drain cooked falafel on paper towels.

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