• 1 can of chickpeas
  • 1 small onion
  • 3 garlic cloves
  • 2 tbl cilantro & parsley
  • 1 tsp baking powder
  • 1 tsp ground cumin
  • half a chili pepper or 1/2 tsp chili flakes
  • lemon juice from half a lemon
  • 1/4 cup chick pea flour
  • salt and pepper for seasoning
  • oil for cooking

i love falafel, it’s the one thing i miss about living in the city. when i was in israel i ate it every day. when i lived in brooklyn, at least once a week. it’s one of my all time favorites. i love it on a salad, in a pita, with tahini and onions, israeli pickles, throw some hot sauce on there and i’m in heaven.

i am in the “country” now, it’s not easy to find good falafel. it’s like thai food, it’s basically come down to me trying to figure out a good recipe and cooking it whenever i’m in the mood. when i was in my early 20′s i remember making falafel out of a box but making the tahini. i was just becoming adventurous in the kitchen. tahini was a huge step for me at that point.

so after going through a number of recipes i have finally come up with my own, it’s a mixture of a number of them, they either had to much parsley or to much cumin or they fell apart. i never stopped though, i knew one day i would find the perfect recipe for me.

(to make tahini, you need sesame tahini and equal parts water or yogurt, garlic, parsley and cilantro. process until all emulsified, refrigerate)


  1. rinse chick peas in water and let dry out for about an hour in a strainer.
  2. in a food processor add; chickpeas, onion, garlic, cilantro, parsley, baking powder, cumin, pepper or flakes, lemon juice, and chick pea flour.  process until the ingredients are incorporated.  the texture should be grainy.
  3. refrigerate for about 45 minutes to an hour to firm up mixture.
  4. remove the mixture from the fridge and carefully roll out into balls or patties, whatever you prefer.  i tend to roll somewhere in between. set aside on a cookie sheet. refrigerate again for another 15 minutes to firm up again.
  5. while the falafel is chilling heat oil in a large frying pan.  The oil should be about an inch deep.
  6. gently put the falafel into the hot oil and fry for about 3-5 minutes – they will get nice and golden brown.  remove and place on a paper towel (sort of like french fries).

depending on my mood, i either serve them in a pita with lettuce and tomatoes, some tahini and hot sauce, pickles if available. tonight we are having them over salad with homemade tahini and naan on the side.


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