Fried Chickpea Falafel paired with a Delicious Lemon Tahini Sauce

Author Category: Ethnic Prep Time:
Cook Time:
Total Time:
Serving Size:
Serves 2-4
  • 2 15 oz Can Garbanzo Beans (rinsed and drained)
  • 3/4 Cup minced Onion
  • 3 cut in half Garlic Cloves
  • 1 Cup Cilantro (packed tightly)
  • 1 Cup Parsley (packed tightly)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1 Cup Chickpea Flour
  • Canola Oil (for fryng)
  • 3 tsps Baking Powder
  • In a food processor, combine your chickpeas, onion, garlic, parsley, cilantro, salt, and smoked paprika. Pulse until there are no visibly large chunks of chickpeas. Pour contents into a large bowl and mix in your baking powder.
  • Line a baking sheet with parchment paper, and using a 2-teaspoon spoon, scoop out even mounds of the falafel mixture onto the baking sheet. Roll each mound into a small ball, cover with plastic wrap and let sit in the fridge for an hour.
  • When the hour is up, heat up a pot of oil or a deep fryer to 365 degrees. Pour out your chickpea flour onto a plate and roll about 7 falafel balls at a time in the chickpea flour until completely coated. From the flour, place the falafel directly into the deep fryer and fry about 1 minute til golden brown. Carefully remove from fryer with a slotted spoon and place on a a baking sheet lined with paper towels to drain.
  • Repeat this frying process until all of your chickpea balls have been fried. Serve warm with your choice of pitas, tomato, lettuce and/or my Lemon Tahini Dressing (recipe below!)
Recipe Tags:

Lemon Tahini Dressing

Lemon, Tahini and Yogurt dressing - perfect on falafel!

Author Category: Sauce Prep Time:
Total Time:
Serving Size:
Makes about 1 cup
  • 1/2 Cup Tahini Paste
  • 1/4 Cup Greek Yogurt
  • 1 juiced Lemon
  • 3/4 Teaspoon Salt
  • 6 T Water
  • Pinch Cayenne
  • In a bowl combine all your ingredients thoroughly. Refrigerate til use.
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