Rory's Falafel Recipe
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins

These falafels are packed with protein and herbs! They go great on salads or dipped in hummus!

Course: Side Dish
Cuisine: Mediterranean
Servings: 6 People
  • 2 cups garbanzo beans rinsed
  • 1.5 bunch parsley
  • 1 ea yellow onion small
  • 6 cloves garlic roughly chopped
  • 3 tsp cumin powder
  • 3 tsp salt
  • 2 tsp coriander powder
  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp baking soda
  • 2 tsp lemon juice
  • 2 tbsp sesame seeds
  • 2-4 tbsp all purpose flour
  • vegetable oil for frying
  1. Drain the garbanzo beans from the water and dry completely with a kitchen towel

  2. Transfer the garbanzo beans along with all other ingredients except for sesame seeds and flour into a food processor. Pulse the mixture until it breaks down. You don't want it to become a paste - instead have chunks of chickpeas running through it. (see picture)

  3. Transfer the falafel mixture to a bowl, add the sesame seeds, and add 2 tbsp flour. Stir to combine. If the mixture doesn't hold it's shape add the remaining 2 tbsp flour and stir to combine. Allow the mixture to sit for 10 minutes, then form patties. (Tip: Form into balls and squish slightly until 1 1/4 inch in diameter.

  4. Heat an inch of oil into a nonstick skillet over medium heat

  5. When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd.

  6. Let the falafel cook for 3-4 minutes per side. (patties may require more or less time depending on their size)