• 2 (15-ounce) cans chickpeas
  • 3 tablespoons flour
  • 1 small onion
  • ½ bunch parsley
  • 4 cloves of garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil


  1. Place all ingredients into the food processor, except the olive oil, and blend until smooth. If needed, add a little water to blend better.
  2. Transfer to a bowl, then cover and refrigerate for 30 minutes. You may skip this step, but they will be a bit more fragile while cooking.
  3. Take the batter and form into 16 equal, small patties.
  4. Add 2 tablespoons of oil to a large pan and heat over medium-high heat.
  5. When the oil is hot, place the falafel in the pan in batches, making sure there is space between them.
  6. Cook for 5 minutes or until it is a golden brown. Flip and cook for an additional 5 minutes.
  7. Remove and set aside. Heat up more oil and cook the remaining falafel.
  8. Serve the falafel warm in a gyro with your favorite toppings, in a salad, or by itself with a creamy tzatziki sauce.
Calories 230 (90 from fat)
Total fat 10g
Saturated fat 1g
Cholesterol 0mg
Sodium 810mg
Carbohydrate 29g (7g dietary fiber, 5g sugar)
Protein 8g

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