Falafel is my new favorite to make. I love Lebanese food and anything with chickpeas. So can’t go wrong. I had never made them but a few months ago I decided to try to make it. And the result was extraordinary. Last week, it was perfected as fresh soft Greek bread was made, invented a tahini/yogurt sauce and our Falafel sandwich was created. 



1 cup dried chickpeas

1/2 large onion

2 Tablespoon of fresh parsley

1 tablespoon of mint

1 teaspoon of salt

4 cloves of garlic

1 teaspoon of cumin

1 teaspoon of baking powder

4-6 tablespoons flour

Olive oil for frying


1. Let soak overnight, the chickpeas in a large bowl and add enough cold water to cover.

2. In a food processor, add drained chickpeas, onions, parley, mint, garlic, cumin, salt & pepper. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour (add little by little to see texture). You need to be able to form  it into round balls or oval shaped. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts or oval shaped.
5. Heat olive oil. Place the falafel to fry until golden brown. If it falls apart, add a little flour. Drain on paper towels. 2p1040811
For homemade pita Bread – look at these 2 recipes : Whole Wheat Pita bread
or for soft Greek Pita bread Soft Greek Pita Bread

For garnish – chopped tomatoes, onions, green bell peppers and tahini sauce.

Tahini sauce: mix 1-2 big spoons of tahini (sesame paste) and 1 big spoon of yogurt. Add 1-2 cloves of minced garlic, add pepper and salt.


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