READY IN: 40mins
Recipe by Rita1652

A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.

Top Review by Pookatron

Ha! That's what I get for substitution in a pinch...used 1/4 c dried garbanzos - then ran out! Replaced with black beans, let soak overnight, and then pressure cooked and let the dongle dangle for about 25 minutes. (whatever the terminology is. The weight over the hole jiggle/dances or whatever.) I then followed the rest of the recipe, until during the first fry, it dissipated into nothing - so I then baked them, and ended up with some quite delicious refried beans. I had to dismiss the coriander, upon inspection I deemed the coriander to smell like paint and threw it away. (I never use coriander anyway.) *Very delicious* refried beans, and a fruitful Adventures in Yum adventure.

Ingredients Nutrition


  1. Place dried chickpeas in a bowl and cover with cold water.
  2. Soak for at least 15 hours.
  3. Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
  4. Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
  5. Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
  6. When falafel mixture is chilled, roll into golf-sized balls.
  7. Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
  8. Serve with a yogurt sauce.

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