4.0 from 1 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 1 3/4 cup dried chickpeas
  • 2 cloves garlic, crushed
  • 1/2 onion, quartered
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • enough oil for deep frying


  1. Soak chickpeas: Put chickpeas in a large mixing bowl, top with enough water to cover the beans by 4 inches, and soak for 24 hours. You may need to add more water during soaking to keep the beans covered.
  2. Pulse the ingredients: Drain chickpeas and transfer to a food processor with the remaining ingredients, except the oil. Pulse until minced but not pureed into a smooth paste. Refrain from adding any water to prevent the mixture from becoming too wet.
  3. Shape falafels: Scoop out heaping tablespoons of chickpeas mixture and shape into balls. I use a medium-size cookie scoop for convenience.
  4. Deep fry falafels: Put about 2-3 inches of oil in a pot for deep frying. Once the oil is hot (~ 180 Celsius/350 Fahrenheit), fry falafels until golden browned, about 5 minutes per batch.

Another great recipe by https://vforveggy.com.