Gimme More Falafel

Gimme More Falafel

  • Servings: 4-6
  • Difficulty: easy
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Gimme More Falafel



2 cans chickpeas (15oz each) rinsed, drained and dried
2 shallots
1/2 cup fresh parsley
1/4 cup cilantro
8 garlic cloves
3 Tbsp. raw sesame seeds
2 tsp. cumin
(Healthy pinch of coriander and cardamom if desired)
2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/3 cup flour
Safflower oil for frying
1/4 cup hummas or tahini
1/4 cup vegenaise
Juice of 1/2 lemon
1 tsp. dried dill

Add chickpeas, shallots, parsley, cilantro, 5 garlic cloves, sesame seeds, cumin (coriander and cardamom, if using) and salt and pepper to a food processor and pulse, scraping down sides as needed until thoroughly combined. Slowly incorporate the flour into the chickpea dough, until it is no longer wet and you can mold the dough into a ball without it sticking to your hands. You may or may not not use all the flour. Transfer dough into a large mixing bowl, cover and refrigerate for 1-2 hours.


In a small bowl combine the last 3 garlic cloves, hummas, vegenaise, lemon juice and dried dill.  Add enough water to thin the sauce. Refrigerate.

Once dough has chilled, roll into 1 inch round balls. Then roll in panko bread crumbs.


Heat a large skillet over medium heat and add enough oil to cover halfway up the falafel. Cook for 2-3 minutes, flip and cook an extra 1-2 minutes or until golden brown.


Transfer cooked falafel to a paper towel lined plate and allow to cool slightly.


Serve with cucumber dill sauce (We love it on pita with green leaf lettuce and thinly sliced tomato).

Falafel pita with BBQ baked sweet potato fries (recipe for sweet potato fries coming soon).


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