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Make up a batch, or two and freeze…if they last long enough! We like smaller falafels to stuff into pitas, crumble over salads or drizzled with tahini for a tasty appetizer!


  • 1/2 cup (125 mL) parsley leaves, stems removed & chopped
  • 2 green onions, cut into 1-inch (2.5 cm) pieces
  • 2 garlic cloves, crushed
  • 1/4 cup (60 mL) dry bread crumbs (Panko style)
  • 1 Tbsp (15 mL) olive oil
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground turmeric
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground pepper
  • 1/4 tsp (1 mL) cayenne or chili powder
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) baking powder
  • 1 egg
  • 1 can (19 oz/540 mL) no salt added chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
  • canola oil for frying


Place chopped parsley, green onion and garlic in a food processor and pulse until just combined, but not a paste.

Add bread crumbs, oil, spices, lemon juice, baking powder and egg and pulse until just combined. This should be a soft mixture.

Add chickpeas and pulse ingredients 4 to 6 times, just until combined and roughly chopped. The chickpeas should be roughly broken up and the mixture damp enough to stick together.

Spoon a small ball of the mixture and gently flatten into patties, about 2-inches (5 cm) in diameter. Place on a parchment-lined cookie sheet and chill in the freezer for 5 minutes before cooking.

In a shallow frypan, pour enough canola oil to cover about 1/2-inch (1 cm). Over medium heat, fry patties in small batches, about 3 minutes per side, until crispy on the outside. Top up oil as needed.

Serve hot or store in the fridge or freeze between layers of plastic wrap. Reheat in a moderate over for a few minutes before serving.


  •  The secret to good falafels is to not over process once the chickpeas are added.
  • Chickpeas should be very coarse in texture.

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