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Prep Time:

Cook Time:



About the Recipe


1 can chickpeas, drained and rinsed

1 small onion, finely chopped

1 bunch parsley, finely chopped

4 cloves garlic, finely chopped

3 tablespoons flour

2 teaspoons cumin

1 ½ tsp salt

1 teaspoon ground coriander

¼ tsp pepper

Vegetable oil

~10-12 patties


  1. Transfer the drained chickpeas to a large bowl. Use a potato masher to mash the chickpeas until they form a chunky paste.

  2. Add the onion, parsley, garlic, flour, cumin, salt, coriander and pepper to the chickpeas. Mix this together with your hands for a few minutes, until it comes together. To tell if its done, form a ball with a small handful of the mixture. If it holds together, you’re good.

  3. Use your hands to form the falafel into patties and place them on a chopping board. Each pattie should be 2 tablespoons. Pack them as tightly as possible

  4. Pour ½ inch of vegetable oil in a large pan. Heat the oil over medium heat. Use a slotted spoon to gently place the falafel in the oil. Fry for 3-4 minutes per side, until the falafel is golden and crunchy. Carefully remove falafel with slotted spoon and place on a paper towel-lined plate. Sprinkle with a pinch of salt

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