Total Time:

30 minutes // refrigerate: 2 hours(Preparation)





15 oz (425 g)chickpeas, rinsed, drained and patted dry
1/3 cup (15 g)fresh parsley (or cilantro), chopped
4 clovesgarlic, minced
2shallots, minced
2 tbsp (17 g)raw sesame seeds
1 1/2 tspcumin, plus more to taste
1/4 tspsea salt
1/4 tspblack pepper
3-4 tbsp (24-31 g)all purpose flour
3-4 tbsp (45 - 60 ml)oil, for cooking
breadcrumbs, for coating (optional)
Garlic Sauce
1 tspgarlic, chopped finely
1/2 tspkosher salt
1 cupplain yogurt


  1. Place chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper in a food processor or blender and pulse to combine, scraping down sides as needed until thoroughly combined. It should be a crumbly dough.
  2. Add flour 1 tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball (about 4 tbsp).
  3. Taste and adjust seasonings as needed. Salt, pepper (and maybe a dash of cardamom and coriander) to taste.
  4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours, this will make it easier to form the balls.
  5. Once chilled, scoop out rounded tablespoon amounts and gently form into 11-12 small flattened balls.
  6. Sprinkle on breadcrumbs and gently press to adhere - flip and repeat; this will produce a crispier crust.
  7. Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 tbsp. Swirl to coat.
  8. Once the oil is hot, add only as many falafel as will fit in the pan at a time - about 5.
  9. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
  10. Serve on their own as a snack with garlic sauce, or as a meal with onions, tomatoes and lettuce in pita.

Garlic Sauce

Mix together yogurt, garlic and salt.

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