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• 1 C. chickpeas, dried and soaked overnight (4-5 C. when soaked), drained and dried or 3 x 14 oz cans chickpeas, drained, rinsed well, and patted dry

• 1 onion, diced

• ¼ C. parsley, chopped

• 2 T. mint, chopped

• 5 cloves garlic, minced

• 3 T. – 1/3 C. chickpea flour, depending on the wetness of the batter

• 2 tsp. salt

• 2 tsp. cumin, ground

• 2 tsp. coriander, ground

• ½ tsp. black pepper

• Pinch of cayenne

• Pinch of cardamom

• Frying oil

1. Combine the chickpeas, onion, parsley, mint, garlic cloves, salt, cumin, coriander, black pepper, cayenne, and cardamom in a food processor. Grind to a chunky paste. Add the chickpea flour as needed to achieve the desired consistency.

2. Heat oil to 375 degrees. Before you fry all of your falafel, drop ONE into the hot oil and let it fry up. Taste it for seasoning and density. It should not be too dense! If the batter is too dense, add a touch of water, if not dense enough, add a touch more chickpea flour.

3. Drop the falafel batter in consistent sized balls into the oil in batches and fry until golden brown and cooked through. When the falafel is cooked, remove from the oil and let drain on a paper towel lined sheet tray. Season with salt immediately out of the oil. Serve hot.