*makes approx. 20 falafels (6 serves)
=275 calories per serve
  • 2 cups dry chickpeas
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Oil for frying


IMG_41561. Soak chickpeas over night until dry
2. Pour dried chickpeas into food processor along with chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom
3. Pulse all ingredients together until a rough, coarse meal forms and Process till the mixture is somewhere between the texture of couscous and a paste
4. Pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed
5. Fill pan with oil  and heat slowly over medium heat
6. Form falafel mixture into round balls or slider-shaped patties using wet hands
7. Add falafel balls to oil and fry until golden brown each side
8. Once the falafels are fried, remove them from the oil using a slotted spoon
9. Let them drain on paper towel
10. Serve whilst hot!

– Sprouts , Cucumber slices & tomatoes
– Roasted peppers, Roasted eggplant slices & rice
– Sunflower seeds
– Feta cheese
– Yogurt, Tzatziki, Hummus or Tabouli

Original Recipe from:http://toriavey.com/toris-kitchen/2011/01/falafel/#kbWAEi9dASBZbyv8.99