Easy falafel Recipe

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Easy falafel Recipe

I have been making so many Greek salads for Brooke and I this summer.  My granddaughter loves salads, vegetables and chicken.  

My future daughter-in-law was over this past weekend with the kids and I knew she would enjoy falalfels with me in a pita pocket filled with a Greek salad then drizzled with EVOO.  YUMMY!

Enjoy xo

Cindy's Tip!  Keep dried seasonings handy.  Fresh herbs are easy to keep all year. Outside during the summer and bring inside and set near a sunny window for fresh herbs in the winter too!



  • Bag of dry chickpeas
  • 1/2 cup onion, chopped
  • 1 cup fresh parsley
  • 1 tablespoon fresh mint, chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teaspoon dried cumin
  • 1 teaspoon dried coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cayenne pepper
  • Oil for frying (i used coconut oil)


  1. Rinse then place dry chickpeas in a large bowl then add water to cover them about 2 inches. Cover and let sit overnight.  Drain the next morning.

  2. In your food processor add in chickpeas, onion, parsley, mint, garlic, cumin, coriander, salt, pepper and cayenne.  Press on until all ingredients are nice and smooth.

  3. Heat a large Cast Iron pan over medium-high temperature.  Add in 2 tablespoons of oil and let it get very hot.

  4. Use an ice cream scoop for even falafels.  Scoop up then roll in your hands.  Place in the hot pan carefully and brown all sides; about 7 minutes.  Do in batches.  

  5. Enjoy over your favorite salad and make some homemade Tzatziki Sauce or just drizzle EVOO then top with fresh parsley and mint!  

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