Mediterranean Falafel


Tools:  A Food Processor, A Baking Pan (optional), Deep Pan

Makes 12 falafels


2 cups chickpeas, soaked for 12 hours (Do not use canned)

1/2 medium onion

3 cloves garlic

1 tbsp tahini

1/4 cup fresh parsley

1/4 cup fresh dill

3 tbsp olive oil

1/2 tsp cumin

1 tsp baking powder

1 tbsp quinoa flour

1 tbsp sesame seeds

1 tsp salt

1/4 tsp black pepper

2 cups vegetable oil, for frying

Tahini Dipping Sauce:

1/2 cup yogurt

1 tablespoon tahini

1 tablespoon lemon juice


1.) Add the pre-soaked chickpeas, baking powder, cumin, tahini, fresh garlic, parsley, dill, onion, sesame seeds, olive oil, salt & pepper into a food processor and blend until mixture resembles a thick paste. 

2.) To shape the falafel, scoop tablespoonfuls of the  falafel mixture and shape them into your hand creating a circular shape (about 1/2 inch in thickness each.) 

3.) Place onto parchment paper and put them into the freezer for 30 minutes. (this will help the falafel hold their shape when cooking )

4.) In a medium saucepan, add 2 cups of oil. Fry falafel approximately 3-4 minutes per batch, flipping over at least once.

5.) Fry falafels until golden-brown (approximately 3-4 minutes per batch), then transfer to a paper towel-lined plate. Season with salt. 


Hi, I'm Ashley, a heater–hugging Wisconsin resident. I am a mother to twin girls. I am married to a Turk and let's not forget that I' m the Family Law Enforcer, Doll Doctor, and yeah… I like to joke around a lot… It's nice to meet you :)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back To Top