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  • Writer's pictureCrystal Munegatto

Falafels. Always a YES.

Thank you to Gimme some Oven for this amazing recipe. Full of fresh ingredients, easy to make, and delicious eats.


  • 6 cloves garlic, peeled

  • 1 (15-ounce) can chickpeas (a.k.a. garbanzo beans), rinsed and drained

  • 1 1/2 cups fresh parsley leaves, tightly-packed

  • 1 cup fresh cilantro leaves, tightly-packed

  • 1/2 cup diced white or red onion

  • 1/3 cup white whole wheat flour (or all-purpose flour)

  • 1 tbsp fresh lemon juice

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp salt

  • 1 1/2 tsp ground cumin

  • 1/2 tsp black pepper

  • 4-5 tbsp grapeseed oil (or another high-heat oil, such as canola or vegetable)


Note: This recipe requires 10 minutes prep time, plus 1-2 hours time to chill the falafel before cooking.

Add garlic, chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, salt, cumin and black pepper to a food processor. Pulse until smooth and evenly mixed, stopping partway through to scrape down the sides of the bowl if needed. Transfer mixture to a bowl and cover with plastic wrap, so that the plastic is directly touching the top of the mixture (so that no air can enter. Refrigerate for 1-2 hours or until chilled. (If the mixture feels too gooey still after it has been chilled, and is difficult to form into disks, stir in a few more tablespoons of flour.)

Lay a large sheet of parchment paper out on a work surface. Remove the bowl with the chilled falafel mixture. Measure out 2 tablespoons of the mixture, and roll the mixture into a ball with your hands. Place the ball on the parchment paper, and gently flatten the ball slightly with your hand so that it is a little under 1/2-inch thick thick. Repeat with the remaining mixture until all of the falafel disks are prepared.

Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it is shimmering. (If you add a drop of water to the oil, it should sizzle.) Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the disk are browned. Transfer to a paper-towel lined plate. Then repeat with the remaining falafel disks, adding extra oil to the pan if need be.

When all of the falafels are cooked, remove the pan from the heat & serve!

ENJOY my people!

Recipe Source: Gimme Some Oven

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