Prep time
Cook time
Total time
Serves: 24
  • 2 15oz. cans of chickpeas, drained and rinsed
  • 1 large shallot, minced
  • ¼ cup fresh parsley, chopped fine
  • 2 tbsp. cilantro, chopped fine
  • 1 tbsp. fresh lemon juice
  • ¼ cup all purpose flour
  • 2 tsp. baking powder
  • 1½ tsp. cumin
  • 1 tsp. coriander
  • 1½ tsp. kosher salt
  • ½ tsp. black pepper
  • 1 large egg, beaten with 2 tbsp. water
  • 1 cup unseasoned bread crumbs
  • vegetable oil
  1. Place the chickpeas, shallot, and garlic into the bowl of a food processor along with the parsley, cilantro, cumin, coriander, lemon, salt & pepper. Process until well blended but do not puree.
  2. Add the flour and baking powder and pulse until the mixture turns into a dough-like texture.
  3. Place the dough in a bowl, cover & refrigerate for 3-4 hours.
  4. Remove the dough and roll into 1½ inch balls.
  5. Add 1 inch of vegetable oil to a skillet & heat over medium low heat. Drop some breadcrumbs into the oil to test if the oil is hot enough.
  6. Roll each ball into the egg mixture and then into the breadcrumbs. Fully cover each ball with the breadcrumbs.
  7. Place several balls at a time in the hot oil. Cook for a minute or two on each side until they are golden brown. Make sure to turn the balls in the oil to even cook all sides.
  8. Remove from the oil & place on a paper towel to drain.
I used unseasoned panko breadcrumbs for a slightly healthier version.
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/falafel/