- 4 tablespoons olive oil
- 1 cup dried chickpeas (rinsed, picked over and soaked for at least one hour and up to overnight)
- 1/3 cup red onion (chopped, about ¼th of a medium red onion, chopped)
- 1/2 cup fresh parsley leaves
- 1/2 cup cilantro leaves (fresh)
- 3 garlic cloves (minced)
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 teaspoon sea salt (ground, or kosher salt)
- 1/2 teaspoon ground black pepper (freshly)
|Calories310Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Michelle-Randy C. 7 days ago
very good! easy too. I'd be interested in making these with par boiled chickpeas to see if you get more of the true falafel flavor. I would also increase the cumin just a little bit. I fried these and they came out beautiful and crispy. I'll definitely make them again, though. They were very easy and quite good.
Sarah Penn 3 months ago
This was a hit with the family (including our 7 month old). Ommitted the parsley and included some flax seed meal as the mixture was a little wet. But otherwise delicious!
Michael 10 months ago
Perfect! I have a mini food processor and mistakenly tried to shove everything in there at the start, which slowed me down but then switched to small batches and it worked beautifully. Stayed fresh for several days of lunches too.
Yums a year ago
Already made this twice this week! So good
Jessica F. 3 years ago
Very good and easy. I doubled the recipe and it turned out great. First attempt at falafels. I'll definitely make these again.
Ellie 4 years ago
Best falafel recipe ever! This recipe is just perfect. It doesn't need any change, I sometimes add nutritional yeast and ground flaxseeds to make falafels even more nutritious. I give 10 out of 10!