Chickpea Falafel

  • Servings : 4

Chickpea patties, or falafel, are popular throughout the Middle East, and are eaten as an appetizer, a snack, in a pita bread sandwich, or as a main dish.


  • 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 1/4 cup minced fresh parsley
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup dried bread crumbs
  • Canola oil, for frying


Step 1

In a food processor, combine the chickpeas, onion, garlic, parsley, lemon juice, cumin, coriander, cayenne, salt, black pepper, and 1/4 cup of the breadcrumbs and process until well combined. Taste to adjust seasonings.

Step 2

Form the mixture into patties, using about 2 tablespoons of the mixture for each one. If the mixture is not firm enough to shape into patties, add another tablespoon or two of breadcrumbs.

Step 3

Dredge the patties in the remaining breadcrumbs.

Step 4

Heat the oil in a large skillet over medium-high heat. Add the patties and cook 3 to 4 minutes on each side, or until nicely browned. Be careful not to burn.  Repeat until all of the falafel are cooked.

Recipe Source: Vegan Fire & Spice
Reprinted with permission from the author, Robin Robertson.
Photograph © Wanda Embar.

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