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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.2
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,285.1 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 9.0 g
  • Protein: 9.6 g

View full nutritional breakdown of Falafel calories by ingredient
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Falafel Falafel
Number of Servings: 4


    1 tbsp Pepper, black
    1 tbsp Salt
    3 clove Garlic
    0.50 cup, chopped Onions, raw
    3 cup Chickpeas (garbanzo beans)
    3 tsp Cumin, dried, ground
    2 tbsp Weson Vegatable Oil
    3 tsp Corriander
    5 grams Cilantro, raw
    0.13 cup Herb, Parsley, Fresh


May be topped with Tahini, Tzatziki, or lemon juice, and with a middle eastern salad: diced cucumber, tomatoes, and onions dressed with lemon juice, olive oil, and your remaining herb


Day before:
- Cover and soak 1 3/4 cups of dried chickpeas overnight in a large bowl. Drain liquid and set aside.

Day of:
Put 3 tablespoons each of parsley and cilantro into a food processor. Once fully chopped, gather as much juice as you can from the herbs and set aside along with the herbs themselves. Put the juices back in the food processor along with of a large white onion. Grind until roughly chopped.
Add of the chickpeas, and spices and process again.
Add garlic cloves, and another of the chickpeas and grind some more.
Add other chunk of onion and remaining chickpeas and process again. The mixture should not be pureed - you should be able to see tiny chunks of the ingredients!
Heat vegetable oil to 325 degrees in a large Dutch oven. Scoop falafel mixture tightly with a cookie scoop and drop into hot oil. Cook until golden brown approximately 3 minutes and remove, placing on a paper towel
Let cool a few minutes and then EAT!

Serving Size:5

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