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343-Making Falafel From Scratch...Almost

Course: lunch
Cuisine: Middle Eastern
Author: Chef Keith Snow


  • 2 cans garbanzo beans-chick peas
  • 1/2 cup white onion
  • 3 garlic cloves
  • bunch chopped fresh flat leaf parsley
  • 1 tbs lemon juice
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1/2 cup quinoa flour or chick pea flour


  • Place all ingredients into the bowl of your food processor, pulse well to combine...but not to make mush, having large pieces of beans is ok.
  • Make rounds out of the falafel, use 1/4 cup of mixture, roll it up, then flatten to disc shape.
  • Cook falafel on sheet tray in 450 degree pre heated oven or fry in non-stick skillet with just some cooking spray.
  • Falafel just need to be browned...then assemble using pita or even flour tortillas, garnish with fresh vegetables such as cucumber, tomatoes, lacto fermented cabbage etc.
  • A simple tahini sauce can be fixed for this....
  • NOTES: if mixture is too wet..just add more flour until the consistency is right to make the shapes you want.