|Prep time: 15 min | Cooking time: 10-15 min|Falafel 2

Yields 5-6 servings.

Like most cooking experiences, one rarely concocts a recipe from scratch. Rather, cooks usually find a starting point, a solid structure to work within and alter as we see fit.

This is one of many recipes that I originally found by either combing through dusty stacks of old recipe books or browsing online and altered it to suit our tastes. I don’t know how authentic it is, but then again, how authentic is any recipe? They all vary from house to house any ways. With any luck, you’ll enjoy it as is!

Traditionally, falafel can be eaten on its own, stuffed in pita bread, or wrapped in a flat bread such as lafa. Many people often eat it with some veggies, tzatziki, and maybe even some hummus. I love eating it alongside some Greek salad. If you live in Japan like I do and pita bread or lafa aren’t available in your region, try using flour-based tortilla shells as a substitute. They are thinner than lafa but do the trick.


  • 230g dry weight garbanzo beans, rinsed and drained
  • 50-75 ml chopped onion (press the moisture out)
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh coriander
  • 3-4 cloves of roasted garlic
  • 1 teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt
  • A pinch of ground black pepper
  • 2 tablespoon all-purpose flour
  • ¼ teaspoon baking soda
  • Cooking oil as needed


  1. Press out as much moisture as possible from the onions with paper towels. Set aside.
  2. Place garbanzo beans in a food processor along with the onion, parsley, garlic, and spices. Mix well.
  3. Stir in the flour and baking soda and let stand for 10 minutes.
  4. Heat olive oil in a large skillet over medium-high heat. Using a broad spoon and spatula, scoop out portions of the mixture and form it up into patties as you place it into the skillet. Cook until golden brown, about 3 or 4 minutes per side.

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