Falafel is typically deep fried and served. We have successfully served it baked. The method is described below.


  • 1 ½ cups garbanzo beans, cooked

  • ¼ cup green onion, minced
  • ¼ cup yellow onions, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoons cilantro, chopped
  • 1 tablespoons lemon juice
  • 2 teaspoons garlic, minced
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ½ teaspoon baking powder
  • 6 tablespoons all purpose flour


Combine all the ingredients except the baking powder and flour in the bowl of a food processor; process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed; transfer to a bowl and add the baking powder and flour; adjust the seasoning, to taste; refrigerate until firm, about 20 minutes; heat approximately 5 cups of vegetable oil to 360 ºF in a deep pot over medium-high heat; with damp hands, shape the chickpea batter into balls about 1½ tablespoons each and then flatten into patties; fry in batches until golden brown, about 3 minutes; drain on paper towels.
ALTERNATIVE TO DEEP FAT FRYING: Replace flour and baking powder with 2 tablespoons EVOO or other vegetable oil. Blend well and scoop into small portions and press into patties. Bake on oiled sheet pan in 400˚F for about 5-7 minutes. Tops may need a little more oil when serving.

Garlic-yogurt sauce


  • 1 cup drained yogurt

  • 1 thinly sliced red onion
  • 1 shredded cucumber (peeled, seeded)
  • 1 juiced lemon
  • 1 tablespoon minced mint leaves
  • 1 tablespoon minced cilantro leaves
  • ½ teaspoon ground coriander


Combine all ingredients and refrigerate up to 4 hours before service.


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