A better-than-take-out Falafel recipe is finally here!! Falafels are a tasty Greek dish that typically consist of fried chick peas or fava beans with super flavorful ingredients like garlic, parsley, and onion. Prep the falafel patties and store in the fridge until you’re ready to fry em’ up and dig in! This simple and delicious recipe will be your new favorite meal to whip up on busy days or nights since the recipe takes ~15 minutes to make! Pair with Tzatziki for the ultimate falafel experience 🙂



  • 1 (15 oz.) can chickpeas – drained and rinsed
  • 4 cloves garlic
  • 1/4 cup tightly packed parsley – stems removed
  • 3/4 cup white onion – chopped
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • optional – pinch of cardamom
  • optional – pinch of coriander
  • 4 Tbsp. whole wheat flour or brown rice flour
  • 4 Tbsp. avocado oil (or other high smoke point oil)
  1. Follow link for instructions on how to make Tzatziki if desired (highly recommended!)
  2. Place drained and rinsed chickpeas, garlic, parsley, onion, cumin, salt, pepper, cardamom, and coriander into a food processor or blender – blend until well combined but still a bit chunky (you don’t want it to look like a paste yet)
  3. Slowly add flour into mixture until well incorporated and less sticky
  4. Scrape batter into bowl to store in fridge – refrigerate for at least 1 hour and up to 48 hours to thicken (this will ensure that your falafels don’t fall apart – you can skip this step if you do not have time but falafels will just be a little more crumbly)
  5. Once batter is chilled, form small falafel patties (~12 patties) and set aside on plate
  6. Heat pan on medium-high heat with avocado oil – once pan is hot, add falafel patties and cook for ~2 – 3 minutes on each side or until golden brown
  7. While falafels cook, line a plate with paper towels to soak up excess oil
  8. Once falafels are golden brown, remove from pan and place on paper towel lined plate – serve immediately with Tzatziki – enjoy!

*Yields ~12 small falafel patties


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